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Trio of Flatbreads

Flatbreads are probably the easiest bread you can make. There's no yeast, so no waiting for it to prove and because they're so thin they take no time to cook. We've whipped up three different toppings that are used with the same dough. Impressing your friends has never been easier!

Ingredients & RecipePrint


for the dough

  • strong white bread flour (300g)
  • 1 tsp salt
  • 1 heaped tbsp baking powder
  • 1 tsp crushed fennel seeds
  • 1 tsp of garlic powder
  • 3 tbsp of olive oil
  • warm water (90ml)

for the hummus

  • tin of chickpeas (400g), drained
  • large glug of olive oil
  • clove of garlic, peeled
  • juice of a lemon
  • handful of fresh coriander, leave some to garnish
  • plenty of salt and pepper

for the other toppings

  • jar of roasted red peppers
  • 1 red onion
  • jar of basil pesto
  • handful of cherry tomatoes
  • few spring onions
  • wedge of Parmesan cheese
  • jar of tomato chutney
  • handful of black pitted olives
  • log of goats cheese
  • few fresh basil leaves


preheat an oven to 220°C and heat up 3 baking trays.
put the flour, salt, baking powder, crushed fennel seeds and garlic powder in a bowl and mix with a fork.
make a well in the centre and pour the olive oil and water in slowly as you stir with a fork to make a dough.
knead with floured hands for 10 minutes until it become soft and elastic.
place into a floured bowl, cover with Clingfilm and leave for half an hour.
make the humus by combining all of the ingredients into a food processor and blending to a smooth consistency.
season to taste with the salt, pepper and lemon juice.
peel and slice the red onion, halve the cherry tomatoes and black olives, cut the goats cheese into slices and cut the spring onion finely.
divide the bread dough into 3 and roll each one out onto a floured surface, into an elongated shape as thin as possible.
spread humus onto one, pesto onto another and tomato chutney the third.
scatter the red onion and roasted peppers onto the humus bread, arrange the halved cherry tomatoes and sliced spring onions onto the pesto base and lay slices of goats cheese and black olives onto the chutney base.
bake each one on a preheated baking tray for 8-10 minutes until golden all over.
finish the humus flatbread with fresh coriander, the pesto flatbread with rocket and shavings of Parmesan and the chutney flatbread with picked fresh basil leaves.
cut into portions and serve immediately for everybody to tuck in.

Serves 4

Trio of Flatbreads

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