Today Ashley Alexander of Gather & Feast shares her failproof gluten-free flatbreads! Ashley combines yoghurt and buckwheat into her flatbread base, lending a nutty and slightly sweet taste to the dough, and tops them with fresh goats cheese, bean sprouts and blistered tomatoes. This is a nutritious alternative to pizza, but truly no less delicious!
These flatbreads are really easy to make, super tasty and a great recipe to get the kids involved in. The flatbread base is made using buckwheat flour (gluten free!) and yoghurt, and gives the flatbread a sweet nutty flavour that compliments the blistered tomatoes, chilli and sprouts perfectly. If you can’t get your hands on bean sprouts, you could also use fresh rocket. Delish!
Tasty Tuesday shoots are generously supported by The Establishment Studios.
For the flatbread
- 2 cups light buckwheat flour
- 11⁄2 cups natural greek yoghurt
- 1 tbs water
- 2 tbs olive oil
- Sea salt
For the topping
- 200g goats cheese
- 250g truss cherry tomatoes
- Large handful of bean sprouts
- Handful of fresh basil
- 1 tsp chilli flakes
- Olive oil
Preheat your oven to 180 degrees celsius.
Place the tomatoes onto a paper lined baking tray and drizzle with olive oil and sprinkle with sea salt. Bake in the oven at 180 degrees for about 45 minutes. Remove from the oven and set aside to cool slightly.
Whilst tomatoes are cooking, make your flatbread dough. Mix the buckwheat flour, yogurt, water and olive oil in a large bowl until well combined.
Knead until a soft dough forms. Divide the dough into 8 portions and form into balls.
Roll the dough balls into rounds and flatten to about 1/2 cm thick.
Place the flatbreads onto a paper lined baking tray, drizzle with olive oil and sprinkle with sea salt.
Cook flatbreads for 15-20 minutes at 200 degrees until crisp. Remove from the oven and set aside to cool.
To assemble the flatbreads, spread each flatbread with a little goats cheese, top with a few tomatoes, bean sprouts, basil leaves and chilli flakes. Enjoy!