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Flatbreads w. Sweet & Savoury Topping

Colourful Flatbreads with Sweet & Savoury Topping
Course Main Course
Servings 6 flatbreads
Calories 249kcal

Ingredients

Flatbread crust

  • 150 g refined flour
  • 225 g whole flour
  • 250 ml water
  • 25 g active yeast
  • 1 tbsp olive oil
  • 1 tsp salt

Goats cheese & Beetroot

  • 2 tbsp green pesto
  • 1 medium beetroot peeled and thinly sliced
  • 50 g firm goats cheese

Spinach, caramelised onions & feta

  • 1 red onion peeled and thinly sliced
  • 2 handful of fresh spinach
  • A chunk of feta cheese
  • Olive oil
  • Salt & Pepper

Almond butter & Strawberries

  • 150 g fresh strawberries
  • 2 tbsp almond butter or another kind of nut butter
  • 1 tsp honey
  • Fresh mint leaves
  • Sea Salt

Instructions

  • In a bowl dissolve yeast in 1/5 of the water. Add 2 Tbsp of refined flour and mix it with the yeast. Cover the bowl with a cloth and place on the kitchen counter for approx. 30 min.
  • Preheat the oven to it’s maximum temperature and leave the baking stones in the oven while heating it.
  • Remove the cloth from the bowl. The mixture should look bobbling and the yeast should be active. Add the remaining water, olive oil and salt and mix it together. Add all of the flour and knead the dough in the bowl until it stays well together.
  • Divide the dough into six portion and place it on a clean, floured surface. Role out each portion of dough and place on a piece of parchment.

Goat Cheese & Beetroot:

  • Use the back a spoon to divide the pesto onto the flatbreads. Top with slices of goats cheese and beetroot

Onion, Spinach & Feta:

  • Sauté the onions in a bit of olive oil until golden, divide the onion onto the flatbreads. Use the same skillet to sauté spinach for a couple of minutes and add the spinach to the flat breads. Top with crumbled feta, a splash of olive oil and some salt and pepper.

Strawberry & Almond butter:

  • Use the back of a spoon to divide the almond butter out onto the flatbreads. Top with half and quartered strawberries. Drizzle a little bit of honey on top and a pinch of sea salt.
  • Transfer the parchment with the flatbreads onto the very hot baking stones and bake the flatbreads for approximately 8 minutes. Remove as soon as the crust is golden and eat straight away.

Notes

You can choose the topping you want, or make your own. Each portion of topping in this recipes makes 2 flatbreads – Meaning that if you make one portion of flatbreads dough, you can follow this recipe to the point and get 2 of each different flatbreads
green pesto – I used this recipe

Nutrition

Calories: 249kcal | Carbohydrates: 30g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 447mg | Potassium: 246mg | Fiber: 5g | Sugar: 2g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg