Description
If you have flour and yogurt, you’re already halfway to these gorgeously gooey brie and cranberry stuffed flatbreads. They use my favorite, magical two-ingredient dough and make wonderful party snacks everyone will love, perfect for festive celebrations.
Ingredients
- 300g self-raising flour
- 280g Greek yogurt
- 1/3 cup cranberry sauce
- 1 small wheel of brie
- 3 tablespoons butter, softened
- 3 garlic cloves, crushed
- 1 sprig of rosemary, finely chopped
Instructions
- Mix the dough. Add the flour, Greek yogurt and 1 teaspoon of salt to a large mixing bowl. Use a spatula or wooden spoon to mix the ingredients, until you end up with a lumpy-looking dough. At this point, go in with your hands and kind of squish the dough between your fingers, breaking up any clumps of yogurt into the flour. Knead the dough for a couple of minutes (I like to do this in the bowl – this way you pick up all the flour and don’t make a mess on your bench). It should now look a lot smoother and more cohesive. Cover the dough with a clean tea towel while you make the cranberry butter.
- Make the cranberry butter. Add the softened butter to a bowl along with the crushed garlic, the other teaspoon of salt and 1 tablespoon of cranberry sauce. Mix well.
- Fill the flatbreads. Divide the dough into six roughly equal pieces (use a scale if you want to get precise). Roll each piece into a ball, then use your hands to slightly flatten it into a circle (use a rolling pin to help if you prefer). You want the diameter to be about 4″/10cm. Spoon a heaped teaspoon of cranberry sauce into the middle of the circle, then place a couple of pieces of brie on top. Pinch the edges of the circle up into the middle, sealing the brie inside. Pinch and seal the dough to seal, then gently flatten the circle again, so it’s about 4″/10cm in diameter.
- Pan-fry the flatbreads. Set a large frying pan over medium-high heat. Pan-fry the flatbreads for about 3 to 4 minutes on each side, until crispy and golden brown. Transfer to a plate or wooden board, and cover with a clean tea towel to keep warm while you cook the rest of the flatbreads.
- Drizzle with butter. Spoon the cranberry butter all over the warm, crispy flatbreads, then serve right away, while the cheese is gooey and the flatbreads are hot.
Notes
STORAGE INSTRUCTIONS: Any leftovers can be reheated in the microwave or the toaster (just make sure the flatbreads are well sealed if you use a toaster!) They’re best the day they’re made but they’ll be fine reheated the next day. Any leftover cranberry butter will keep well, stored in the fridge, for 5 days.
PREP AHEAD: You can make the dough the day before you want to make the flatbreads if you like, just wrap it in clingfilm and store it in the fridge. The cranberry butter can be made up to 5 days ahead of time.
INGREDIENT NOTES: If you only have plain flour, add 1 teaspoon of baking powder. You can remove the rind of the brie if you like, but it’s fine to eat. Swap brie for camembert if you prefer, or you could use mozzarella or gruyere. You could use another jam or chutney instead of cranberry sauce – try it with sweet chilli jam or fig and tamarind chutney.
- Prep Time: 15
- Cook Time: 10
- Category: snacks
- Method: stove top
- Cuisine: american
Nutrition
- Serving Size: 1 flatbread
- Calories: 354
- Sugar: 2.4g
- Sodium: 974mg
- Fat: 14.1g
- Saturated Fat: 8.8g
- Carbohydrates: 41.3g
- Fiber: 1.6g
- Protein: 14.5g
- Cholesterol: 42mg