Quick flatbread with goat’s cheese, blueberries and mint

Step 1/4

• 57½ g full-fat Greek yogurt
• 57½ g flour
• 1 tsp baking powder
• 1 tbsp olive oil
• ½ pinch salt

• bowl (large)
• rolling pin

Add the greek yogurt, flour, baking powder, olive oil and salt to a large bowl and form into a dough. Next, roll out the dough on a lightly oiled surface and form into a flatbread.

Step 2/4

• ½ tbsp olive oil

• nonstick pan
• spatula

Preheat the oven to 200°C/390°F. Heat some oil in a non-stick pan. Fry the flatbread on each side for approximately 1 min. The dough can be flipped once it has formed some darker spots.

Step 3/4

• 90 g local blueberries
• 125 g fresh goat cheese
• 1 tbsp lemon marmalade
• ½ tbsp olive oil

• baking sheet
• parchment paper
• cutting board
• knife

Wash blueberries and put part of the blueberries for garnishing aside. Cut goat cheese in slices or pieces. Transfer the dough from the pan onto a baking sheet lined with parchment paper. Spread the marmalade onto the flatbread. Cover with goat’s cheese and the majority of the blueberries. Sprinkle with olive oil.

Step 4/4

• mint (for garnish)
• flaky sea salt

Bake the flatbread in the oven for about 10 min. until the cheese is golden brown. Serve with fresh mint, flaky sea salt and the rest of the blueberries.

Enjoy your meal!