Flatbreads with Tomato Topping

flatbreads topped with tomato

For a quick and easy Mother's Day recipe that the kids will love helping to make, try these delicious tomato and garlic flatbreads.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people

Preparation

Heat the oil in a small saucepan and add the onion and garlic.

Cook gently for 4 minutes, stirring occasionally. Add the tomatoes and cook for 2 minutes. Remove from the heat. 

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.

Tip the dough out onto a clean, floured surface and knead gently until smooth.

Divide the dough into 4 balls.

Lightly dust a worktop with flour and, using a rolling pin, roll out each ball to the size of a saucer.

Children can involved with rolling out the dough.

Heat a non-stick frying pan and cook the flatbreads one at a time until they are crisp and golden – about 3 minutes 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.

Add the vinegar, black pepper and honey to the tomato mixture and put back on the heat.

Cook for a further 2 minutes, stirring carefully.

Serve each flatbread topped with the tomato mixture and garnished with a sprig of rosemary, basil or parsley.

Ingredients

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

For the flatbreads

150g self-raising flour
1/4 tsp black pepper
150g low-fat natural yogurt
extra flour for rolling out

Ingredients

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

For the flatbreads

150g self-raising flour
1/4 tsp black pepper
150g low-fat natural yogurt
extra flour for rolling out

Preparation

Heat the oil in a small saucepan and add the onion and garlic.

Cook gently for 4 minutes, stirring occasionally. Add the tomatoes and cook for 2 minutes. Remove from the heat. 

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.

Tip the dough out onto a clean, floured surface and knead gently until smooth.

Divide the dough into 4 balls.

Lightly dust a worktop with flour and, using a rolling pin, roll out each ball to the size of a saucer.

Children can involved with rolling out the dough.

Heat a non-stick frying pan and cook the flatbreads one at a time until they are crisp and golden – about 3 minutes 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.

Add the vinegar, black pepper and honey to the tomato mixture and put back on the heat.

Cook for a further 2 minutes, stirring carefully.

Serve each flatbread topped with the tomato mixture and garnished with a sprig of rosemary, basil or parsley.