Lemon and Blueberry and Chilli Cheese Flatbreads
- Autumn
- Quick & Easy
Yeo Valley Organic’s Sarah Mead and Wildfarmed co-founder George Lambe are cooking up a storm in the Valley! We’ve joined forces with Wildfarmed to bring you these delicious flatbread recipes; whether you have a sweet or savoury tooth these lemon and blueberry and chili cheese flatbreads are a dough-lightful treat.
Ingredients
For the flatbreads
260g Wildfarmed Life Changing Bread Flour
1 tsp fine sea salt
3 tsp baking powder
2 tbsp olive oil
For Lemon & Blueberry Flatbreads
3 tbsp lemon curd (we recommend Waitrose No.1)
2 large handfuls of blueberries
Handful of fresh mint leaves (from a plant), sliced into thin strips
For Chilli Cheese Flatbreads
100g Yeo Valley Cheddar Cheese, grated
1 spring onion, finely sliced
10 jarred jalapeno slices, sliced in half
½ tsp chilli flakes
Chilli oil, to drizzle (we recommend Farrington's Mellow Yellow or Waitrose own)
Method
For the flatbreads
Mix together the flour, salt and baking powder in a medium bowl. Make a well in the middle of the flour and add the yoghurt and oil.
Mix together into a dough and shape the dough into a ball
Preheat a pizza oven, or frying pan over a hot heat and grill. Dust your work surface with flour and tip the dough out onto it. Using lightly oiled hands, divide the dough into 4 equal pieces and roll each one into a ball.
Using a rolling pin, roll the dough to about 5mm thick.
For the chilli cheese flatbreads
Sprinkle the cheese over the top of the dough and top with jalapenos and spring onions. Place the flatbreads one at a time into the pizza oven/frying pan. If using a frying pan, now place this under a hot grill. Cook until the cheese is bubbling and the edges are golden brown.
Remove from the oven/grill, sprinkle with chilli flakes and drizzle with chilli oil.
For the lemon & blueberry flatbreads
Place the untopped flatbreads one at a time into the pizza oven/frying pan. If using a frying pan, now place this under a hot grill. Cook until golden brown all over and bubbly.
Leave to cool for 5 minutes. Spread the flatbread with lemon curd and dollop of yoghurt. Top with fresh blueberries and mint leaf strips and serve.
In this recipe...
Mature Cheddar
30
Natural Yogurt
10
Greek Recipe 5% Fat Natural
15
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