Caprese Flatbreads

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5 from 3 votes

These are my Caprese Flatbreads stuffed with basil, sun-dried tomatoes, and a handful of cheeses.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Mediterranean

Servings: flatbreads

Calories: 607kcal

Author: Emily Roz

Ingredients

For the dough

200g self-raising flour plus extra for dusting
180g Greek yoghurt

For the filling

150g sun-dried tomatoes finely chopped
30g fresh basil roughly chopped
75g feta crumbled
75g cream cheese
75g mozzarella pre-grated

For serving

3 tablespoon sun-dried tomato oil
2 sun-dried tomatoes finely chopped
3 basil leaves finely chopped

Instructions

In a large bowl, add your self-raising flour and Greek yoghurt. Mix with chopsticks, a wooden spoon, or your hands and then gently knead for one minute on a floured surface until you have a bouncy soft dough. Add more flour if the dough is too sticky. Set the dough back in the bowl and cover with cling film and set aside while you make your filling.
Place all of your filling ingredients into a bowl and combine thoroughly. Taste and season according to your preferences. Set your filling mixture aside.
Once your dough has rested, knead it again for 10 seconds and then slice it into four equal-sized pieces. Take one dough ball and lightly flatten with your fingers into a 3-4 inch circle until it's around ½ inch thick. Place a large tablespoon of the filling into the centre of the dough and then bring in all corners of the dough into the centre, around the caprese mixture, and pinch and seal the parcel. Turn the parcel over face down and flatten out the dough with your fingers until the flatbread is a larger circle, and around ½ inch thick. Set aside with a sprinkling of flour and repeat for the other flatbreads (see step by step images further up the blog if you need help).
Place a non-stick dry pan on medium to high heat. Gently place your flatbreads into the pan and dry fry for 3-5 minutes on each side. Keep an eye on them and flip them over when they go golden-brown, soft, and fluffy.
Meanwhile, combine your sun-dried tomato oil, finely chopped sun-dried tomatoes, and basil in a small bowl for when you're ready to serve. Serve while they're warm or once they've cooled down with your sundried tomato basil oil, enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 8 people.

Storage: Place the cooled caprese flatbreads in an airtight container or in aluminium foil. Store in the fridge for up to 3 days and follow reheating instructions below or eat them chilled.

Freezing: You can freeze these flatbreads, however, the texture may change once thawed. To freeze, wrap them in plastic wrap and then in an airtight container or plastic bag. Freeze for up to 3 months and then leave to thaw in the fridge overnight.

Reheating: To reheat, place the flatbreads in the oven at 180C/350F for 10 minutes or until piping hot. Serve up with the basil and sun-dried tomato oil and enjoy!

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