We love making our own pizzas at home when we have a little bit of time over the weekend, but it’s been really difficult to find yeast in store. Luckily I’ve always had a bit of a flour stockpiled in the back of the cupboard but no yeast!
Flatbreads can be a great alternative here if you have don’t have yeast in the cupboard, it also doesn’t need any time to rise so is a great mid-week option when life returns to normal as you can just mix and bake. Just be mindful that flatbreads can be a bit more filling than a standard thin-crust Italian pizza so make your portions a little bit smaller. You can still add your favourite pizza toppings to a flatbread, but we wanted to try something a little different over the weekend.
Feel free to experiment with the toppings of your choosing, swap the goat’s cheese for mozzarella. You can even add a bit of seasoned passata to the base as you would pizza to give it a more authentic pizza feel.
Easy Flatbread (No Yeast) With Goat’s Cheese, Olives and Red Onion
For the Flatbread
- 250 g organic plain flour, I used 100g gluten-free and 150g regular plain flour as this helps us manage our gluten sensitivity without having to bake completely gluten-free
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp sea salt
- 250 g plain organic yoghurt
- 1 tbsp organic extra virgin olive oil
For the Flatbread Topping
- 15-20 organic cherry tomatoes quartered
- 1 tbsp balsamic vinegar
- 1 small organic red onion sliced
- 2 tbsp organic chutney, onion works well
- 250 g organic goats cheese
- 2 handfuls of green or black organic olives halved?
- 2 cloves of crushed garlic
- a few fresh organic rocket or spinach leaves
Make the Flatbread
- Preheat the oven to 200?C (180?C fan assisted)
- In a large bowl combine all the dry flatbread dough ingredients, flour, baking powder, salt and bicarbonate soda and mix well. Add the yoghurt and oil and combine until it forms a soft dough.?
- Flour your work surface and knead until it's mixed into a smooth dough. Add a little extra flour if the dough is too sticky.
- Divide the dough into two equal balls and roll each out to be roughly 0.5cm thick. You can either roll into a round shape as you would do a pizza or a square, depending on the pans you are using.
- Place in the oven and bake for 10 mins
Prepare the Flatbread Topping
- While the flatbreads are in the oven, combine the quartered tomatoes and balsamic vinegar into a small bowl.
- Heat the tablespoon of olive oil in a small pan over medium heat and add the red onion. Put the lid on the pan, gently cook for 6-7 minutes then add the chutney and mix well. Cook for another minute and then remove the onions from the heat.
- Crumble the goat's cheese and set aside.
Add the Toppings to the Flatbread
- Remove the dough from the oven and spread a tablespoon of olive oil and one clove of crushed garlic on each base.
- Add the crumbled goats cheese, divided between the two flatbreads. You can either leave the cheese crumbled or spread it evenly over the flatbread bases.?
- Divide the tomatoes, onion and olives between the two flatbreads and drizzle over the balsamic vinegar dressing leftover from the tomato mix.
- Bake in the oven for another 10 min, rotate the two flatbreads in the oven halfway through between the top and middle racks.?
- Once done, sprinkle with rocket or spinach leaves and cut to serve.
When rolling out the flatbread dough I used a pizza pan, but you can use any standard oven tray as flatbreads dont’ nessasarily have to be round, they taste exactly the same in any shape.