Pecan Cranberry & Brie Flatbread

Our flatbread recipe will be the talk of your festive get together. Perfect sized party food with impressive taste and flavour.

Ingredients

Brie
Rosemary

Flatbread

350g Self-raising flour
1 teaspoon Baking powder
350g Natural yogurt
2 cloves of Garlic
1 teaspoon Parsley
1 teaspoon Tarragon
1 teaspoon Basil
1 teaspoon Dill
50g Butter

Instructions

Flatbread

Place the natural yogurt, baking powder and flour in to a mixing bowl and combine. (You may need to use your hands to bring the dough together).

Sprinkle flour on to a clean work surface and knead the dough for two minutes on top of the flour.

Dust a bowl with flour, place the dough in to the bowl, cover with cling film and leave on your work surface.

Melt the butter over a low heat, peal and crush the garlic and add to the butter a long with the herbs. Stir and leave to cool.

Sprinkle flour on to a clean work surface and roll out the dough. Split the dough in half and then in to twelve pieces. Roll the pieces in to a golf ball shape.

Roll each piece of dough out in to the shape you desire for your flatbread pieces (3mm thick) using a rolling pin.

Use a pan (ideally a griddle pan) over a high heat and cook each piece of dough for 1-2 minutes on each side.

Once cooked brush the garlic and herb butter on to the flatbread.

Toppings

Place a slice of brie on to your flatbread pieces and spoon homemade cranberry sauce on top. Add a pecan and a sprig of rosemary for flavour and decoration.

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