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Flatbreads with tomato topping recipe

Flatbreads with tomato topping recipe

1 rating

For a quick and easy Mother's Day recipe that the kids will love helping to make try these delicious tomato and garlic flatbreads. With sweet cherry tomatoes, a drizzle of sticky honey and a few sprigs of fresh rosemary, they are bursting with flavour and make a scrumptious Mother's Day snack or light lunch. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 255 calories / serving
  • Healthy
  • Vegetarian

Ingredients

For the topping

  • 1 garlic clove, chopped or ½ tsp garlic purée
  • 1 medium red onion, chopped
  • 32 cherry tomatoes, cut in half
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • ¼ tsp black pepper
  • ½ tsp honey
  • 4 sprigs of rosemary, basil or parsley

For the flatbreads

  • 150g self-raising flour
  • ¼ tsp black pepper
  • 150g low-fat natural yogurt
  • extra flour for rolling out
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1080kj
    255kcal     13%

  • Fat

    7g 10%

  • Saturates

    1g 7%

  • Sugars

    9g 10%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 43.4g Protein 7.1g Fibre 3.5g

Method

  1. Heat the oil in a small saucepan and add the onion and garlic. Cook gently for 4 mins, stirring occasionally. Add the tomatoes and cook for 2 mins. Remove from the heat.
  2. To make the flatbreads, sieve the flour into a mixing bowl and add the black pepper. Add the yogurt and stir until mixed. Children will enjoy sieving the flour and mixing in the yogurt to make the dough.
  3. Tip the dough out onto a clean, floured surface and knead gently until smooth. Divide the dough into 4 balls.
  4. Lightly dust a worktop with flour and, using a rolling pin, roll out each ball to the size of a saucer. Children can get involved with rolling out the dough.
  5. Heat a non-stick frying pan and cook the flatbreads one at a time until they are crisp and golden – about 3 mins on each side. Be careful to turn down the heat once the breads have started cooking. Once cooked, wrap them in a clean tea towel to keep them warm.
  6. Add the vinegar, black pepper and honey to the tomato mixture and put back on the heat. Cook for a further 2 mins, stirring carefully.
  7. Serve each flatbread topped with the tomato mixture and garnished with a sprig of rosemary, basil or parsley.

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