250gorganic 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
1/2tspbicarbonate of soda
250gplain organic yoghurt
1tbsporganic extra virgin olive oil
For the Flatbread Topping
15-20organic cherry tomatoes quartered
1small organic red onion sliced
2tbsporganic chutney, onion works well
250gorganic goats cheese
2handfuls of green or black organic olives halved?
2clovesof 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.