Mix the sourdough starter and 300ml lukewarm water in a large bowl until dissolved

Add the flour, salt and olive oil. Mix until a shaggy dough forms

After mixing the dough, let it rest for 30 minutes (this is called the autolyse)

Next, stretch and fold your dough. To do the first set of folds, first wet your hands. Reach into the bowl and pull the edge of the dough up and fold the stretched piece into the middle. Take another bit of dough, stretch it up and then drape it over the middle

Rotate the bowl 90 degrees and repeat this process on all four sides

Cover the dough and let it rest for 30 minutes

Repeat the stretch and fold process 3–4 times at 30 minute intervals. By the end, the dough should feel more elastic

After the final stretch and fold, cover the dough and let it rise until doubled in size (8–12 hours at room temperature)

Blanch the cavolo nero leaves in boiling water for 1–2 minutes, then transfer to ice water to cool

Drain and squeeze out the excess water

Blend the cavolo nero, Parmesan, pine nuts, garlic, olive oil, lemon juice, salt and pepper in a food processor until smooth. Adjust seasoning to taste

Turn the risen dough onto a lightly floured surface and divide it into 6–8 equal portions

Roll each portion into a ball, then flatten into a round, about 1 cm thick

Spread 1–2 tablespoons of cavolo nero pesto onto one half of each round. Add a few pieces of Taleggio cheese

Fold the other half over the filling, pressing the edges to seal tightly

Heat a cast iron skillet or non-stick pan over medium heat. Lightly oil the pan

Cook each flatbread for 3–4 minutes on each side, or until golden brown and cooked through. Adjust heat as needed to avoid burning

Arrange the stuffed flatbreads on a platter and garnish with fresh parsley or basil leaves, a drizzle of olive oil, balsamic glaze and a sprinkle of flaky sea salt