Makes 8 Mini Flatbreads


250g Strong White Bread Flour
1 Teaspoon salt
1 Teaspoon Instant Yeast
15g Unsalted Butter
150mls Water


Put the flour in a large mixing bowl and add the salt and the dried yeast.

Add the butter and most of the water, then using your hands, mix to bring the mixture together. Gradually add in the remaining water until the dough has come together.

Put the dough on a lightly floured board and knead for about 10 minutes. When the dough feels smooth and silky, pop it back in the mixing bowl and cover it with a warm tea towel.  Leave it in a warm place to rise for at least an hour until the dough has doubled in size.

When it’s ready, tip the dough on to a floured surface and fold repeatedly until all the air is knocked out of it.  Tear the dough into 8 equal pieces and roll each piece into a ball.

Now place each ball onto a well-floured work surface and flatten with a rolling pin into an oval about 10cm in diameter.

Place on a non-stick baking sheet and continue with the others.

Cover the baking sheet of flatbreads with lightly oiled cling film and leave them in a warm place for about 10-15 minutes.

To cook, warm a heavy-based frying pan over a moderate heat.

Rub each flatbread lightly with a little olive oil then place two or three flatbreads into the hot pan and cook them for 3-4 minutes.

Once they have started to darken here and there, turn them over and cook the other side.

For the Apple and Goat Cheese Topping


8 Small Flatbreads – as recipe above or you can use shop bought flatbread
1 JAZZ™ Apple – thinly sliced
120g Soft Goats Cheese
Handful of Pea Shoots
Handful of Chopped Nuts – I used Cobnuts
Olive Oil and Runny Honey for drizzling


Place a few slices of apple over each flatbread and top with pieces of goat’s cheese and a few pea shoots.  Add a few chopped nuts and drizzle with a little olive oil and runny honey.

Serve straight away.