for 20 pieces

Dough

400 g	half-white flour
1 tsp	dry yeast
1 tsp	salt
150 g	plain greek yoghurt
1 ¼ dl	water
30 g	butter, melted, left to cool

Cheese twists

200 g	raclette cheese, coarsely grated
40 g	butter, melted, left to cool
1	garlic clove, squeezed
1 ½ tbsp	Italian herb mix

Dip

2 tbsp	olive oil
1	onion, coarsely chopped
6	dried tomatoes in oil, drained, cut into strips
1 tin	chopped tomatoes (400 g)
1 tsp	sugar
¼ tsp	salt
a little	pepper

How it's done

Dough

Mix the flour, dried yeast and salt in a bowl. Add the yoghurt, water and butter, mix, knead for approx. 10 mins. to form a soft dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Cheese twists

On a lightly floured surface, roll the dough out thinly into a rectangle (approx. 40 x 50 cm). Spread the cheese over one half of the dough, place the other half on top, press down gently. Cut the dough lengthwise into approx. 2 cm strips, twist the strips and place on a baking tray lined with baking paper. Mix the butter with the garlic and herbs, use to glaze the cheese twists.

To bake

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.

Dip

Heat the oil in a pan. Add the onion and dried tomatoes, sauté for approx. 5 mins. Add the tomatoes and sugar, season and bring to the boil, then reduce the heat and simmer for approx. 10 mins. Allow the sauce to cool slightly, puree. Serve the cheese twists with the dip.

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