Caprese Flatbreads Recipe

Introduction

Caprese Flatbreads are a delightful twist on the classic Italian salad, featuring a soft, cheesy flatbread filled with sun-dried tomatoes, fresh basil, and creamy cheeses. Perfect for a quick lunch or a flavorful snack, these flatbreads offer a satisfying combination of textures and vibrant flavors.

Ingredients

• 200g self-raising flour (plus extra for dusting)
• 180g Greek yoghurt
• 150g sun-dried tomatoes (finely chopped)
• 30g fresh basil (roughly chopped)
• 75g feta (crumbled)
• 75g cream cheese
• 75g mozzarella (pre-grated)
• 3 tbsp sun-dried tomato oil
• 2 sun-dried tomatoes (finely chopped)
• 3 basil leaves (finely chopped)

Instructions

1. Step 1: In a large bowl, combine the self-raising flour and Greek yoghurt. Mix using chopsticks, a wooden spoon, or your hands. Transfer the dough to a floured surface and knead gently for about one minute until soft and bouncy. Add more flour if the dough feels too sticky. Place the dough back in the bowl, cover with cling film, and set aside.
2. Step 2: In another bowl, mix together the finely chopped sun-dried tomatoes, fresh basil, crumbled feta, cream cheese, and grated mozzarella. Taste and season to your preference. Set this filling mixture aside.
3. Step 3: After the dough has rested, knead it again briefly for 10 seconds. Divide the dough into four equal pieces. Take one piece and flatten it with your fingers into a 3-4 inch circle about 1/2 inch thick. Place a tablespoon of the filling in the center, then bring all the edges of the dough together over the filling to seal it into a parcel. Flip the parcel over and gently flatten it again to form a flatbread about 1/2 inch thick. Lightly dust with flour and repeat with the remaining dough pieces.
4. Step 4: Heat a non-stick pan over medium-high heat without oil. Place the flatbreads in the pan and cook for 3-5 minutes on each side, or until golden-brown, soft, and fluffy. Watch carefully to avoid burning, flipping when golden.
5. Step 5: While cooking, combine the sun-dried tomato oil, finely chopped sun-dried tomatoes, and finely chopped basil in a small bowl. Serve the warm flatbreads drizzled with this tomato basil oil or enjoy them at room temperature.

Tips & Variations

• For an extra burst of freshness, add a few fresh basil leaves on top right before serving.
• Use store-bought sun-dried tomato oil or substitute with olive oil infused with garlic for a different flavor.
• Try adding a pinch of chili flakes to the filling for a spicy twist.
• If you don’t have self-raising flour, combine plain flour with 2 tsp baking powder.

Storage

Store leftover flatbreads in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a dry pan over medium heat or in a low oven until soft and heated through. Avoid microwaving to keep the flatbreads from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough in advance?

Yes, the dough can be prepared ahead of time and refrigerated for up to 24 hours. Allow it to come to room temperature before shaping and cooking.

Can I freeze the flatbreads?

Absolutely. After cooking and cooling completely, wrap the flatbreads tightly and freeze for up to 1 month. Reheat them in a pan or oven straight from the freezer.