Imported from Instagram

Homemade Flatbreads with Burrata, Peaches, and Pesto

Name: Homemade Flatbreads with Burrata, Peaches, and Pesto
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 175 g Self-raising flour (Plus more for flouring the work surface or if the dough is too wet); 175 g Greek yoghurt (The author names Yeo Valley); 0.25 tsp Salt; 2 Burrata (The topping quantities are listed for 1 flatbread; the author names Galbani); 2 Peach (Fresh; sliced); Rocket (A handful; dress with olive oil, salt, and pepper); Olive oil (A small amount to dress the rocket, brush on the flatbreads, and finish); Salt (To dress the rocket and for finishing, to taste); Black pepper (To dress the rocket and for finishing, to taste); 6.5 tbsp Basil pesto (3–4 tbsp per flatbread); Butter or olive oil (A small amount, for brushing the cooked flatbreads; choose either)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Soft, pan-cooked yogurt flatbreads are topped with basil pesto, dressed rocket, fresh peach, and creamy burrata. A simple, savory-sweet meal with bright, fresh flavors.

2 servings20 minMediterranean

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Ingredients

175 g Self-raising flour (Plus more for flouring the work surface or if the dough is too wet)
175 g Greek yoghurt (The author names Yeo Valley)
0.25 tsp Salt
2 Burrata (The topping quantities are listed for 1 flatbread; the author names Galbani)
2 Peach (Fresh; sliced)
Rocket (A handful; dress with olive oil, salt, and pepper)
Olive oil (A small amount to dress the rocket, brush on the flatbreads, and finish)
Salt (To dress the rocket and for finishing, to taste)
Black pepper (To dress the rocket and for finishing, to taste)
6.5 tbsp Basil pesto (3–4 tbsp per flatbread)
Butter or olive oil (A small amount, for brushing the cooked flatbreads; choose either)

Steps

1
In a bowl, combine the self-raising flour, Greek yoghurt, and 1/4 teaspoon salt with a spoon, then use your hands to bring the mixture together into a dough ball.
2
Turn the dough onto a floured surface and knead for about 5 minutes, until smooth. Add more flour if the dough is too wet.
3
Divide the dough into two portions. Re-flour the work surface if needed, then roll each portion into a thin flatbread shape.
4
Heat a frying pan over high heat and add one flatbread. Flip it every 30 seconds until slightly browned and fully cooked. Repeat with the remaining flatbread.
5
Dress the rocket with olive oil, salt, and pepper.
6
Brush the cooked flatbreads with a small amount of butter or olive oil.
7
Spread the basil pesto over the flatbreads.
8
Top with the dressed rocket, fresh peach slices, and burrata.
9
Finish with olive oil, salt, and pepper. Slice and serve.

Notes

Topping quantities are specified per flatbread, so they are doubled for two servings. The source does not specify a quantity for the handful of rocket, dressing and finishing oil, or brushing fat. It also does not give a cooking duration beyond flipping every 30 seconds until cooked.