Lemon & Blueberry Flatbreads
Tart, fresh, and full of life, these lemon and blueberry flatbreads are an easy-to-make treat for the whole family. Made with Yeo Valley yoghurt and our Wildfarmed bread flour, this recipe was created with nature in mind. From our regenerative farm in Wiltshire to Yeo Valley’s organic farm in Somerset, we’re led by practices that care for our soil, biodiversity, planetary and human health. Food that’s good for you and good for the planet. This dough recipe makes four flatbreads, so check out our Chilli Cheese Flatbread recipe for a sweet and savoury feast.
Ingredients
Flatbreads (makes 4 flatbreads)
- 260g Wildfarmed Life-changing Bread Flour
- 1 tsp. fine sea salt
- 3 tsp. baking powder
- 240g Yeo Valley natural yoghurt
- 2 tbsp olive oil
For Lemon & Blueberry Toppings (for 2 flatbreads)
- 4 tbsp Yeo Valley Greek Recipe yoghurt
- 3 tbsp lemon curd (we recommend Waitrose No.1)
- 2 large handfuls blueberries
- Handful of fresh mint leaves, sliced into thin strips
Equipment
- Pizza oven
- Pizza peel
- Rolling pin
- Scales
- Tablespoon measurers
Method
To make the flatbreads
- Mix the flour, salt and baking powder together in a medium bowl. Make a well in the middle of the flour and add the yoghurt and oil.
- Mix together into a dough and shape the dough into a ball.
- Preheat a pizza oven or frying pan over a hot heat and grill (heat your grill to its highest temperature, usually 250ºc). Dust your work surface with flour and tip the dough out onto it. Divide the dough into 4 equal pieces and roll each one into a ball.
- Using a rolling pin, roll the dough to about 5mm thick. See below for toppings…
For the lemon and blueberry toppings
- Place the un-topped flatbreads one at a time into the pizza oven/frying pan. If using a frying pan, now place this under a hot grill. Cook until golden brown all over and bubbly.
- Leave to cool for 5 minutes. Spread the flatbread with lemon curd and a dollop of yoghurt. Top with fresh blueberries and mint leaf strips, and serve.