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Whether you're hosting a gathering or treating yourself to a special meal, this recipe is sure to impress.

| By Antonia Day | Recipes

This Mouthwatering Caprese Flatbread Is Carb-Loaded Heaven

Whether you're hosting a gathering or treating yourself to a special meal, this recipe is sure to impress.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, London based chef Emily Roz of Myriad Recipes is sharing her delectable recipe for caprese flatbreads.

Ingredients

For The Dough

  • 200g self-raising flour
  • 170g Greek yoghurt

For The Filling

  • 150g sundried tomatoes, finely chopped
  • 50g basil, roughly chopped
  • 75g feta, crumbled
  • 75g cream cheese
  • 75g grated mozzarella cheese

For Serving

  • 3 tbsp sundried tomato oil
  • 2 sundried tomatoes, finely chopped
  • 3 basil leaves, finely chopped

Method

  1. In a large bowl, add your self-raising flour and Greek yoghurt. Mix with chopsticks, a wooden spoon, or your hands and then knead for five minutes on a floured surface until you have a bouncy soft dough. Add more flour if the dough is too sticky. Cover with cling film and set aside while you make your filling.
  2. Place all of your filling ingredients into a bowl and combine thoroughly. Set your filling mixture aside.
  3. Once your dough has rested, knead it again for 30 seconds and then slice it into four equal-sized pieces.
  4. Take one dough ball and lightly flatten with your fingers into a circle until it's around 1/2 inch thick. Place a large tbsp of the filling into the centre of the dough and then bring in all corners of the dough into the centre, around the caprese mixture, and seal the parcel. Turn the parcel over face down and flatten out the dough with your fingers until the flatbread is around 1/2 inch thick. Set aside with a sprinkling of flour and repeat for the other flatbreads.
  5. Place a non-stick dry pan on medium to high heat.
  6. Gently place your flatbreads into the pan and dry fry for 3-5 minutes on each side. Keep an eye on them and flip them over when they go golden-brown.
  7. Meanwhile, combine your sundried tomato oil, finely chopped sundried tomatoes, and basil in a small bowl for when you're ready to serve.
  8. Serve while they're warm or once they've cooled down with your sundried tomato basil oil, enjoy!

For more delicious recipes, follow Emily @myriadrecipes or visit https://myriadrecipes.com

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