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Flatbreads with Summer Fruits

1 May 2019

Also perfect as a savoury dish to serve with roast or stir-fried vegetables on top.

Recipe by Sally Bee, our culinary expert.  Sally is all about healthy food that tastes amazing!


500g self-raising flour, plus extra for dusting
1 tsp baking powder
500g fat-free natural yogurt
Pinch LoSalt

Fruit Topping
125g fresh blueberries
125g fresh raspberries
400g can apricots in juice, drained and chopped
(pop the juice in the fridge and use for a smoothie later)
150g low-fat crème fraiche
2 tbsp flaked almonds, toasted
Sprinkle of ground cinnamon and caster sugar, combined, to serve


1. To make the flatbreads, add all the flatbread ingredients to a bowl including a pinch of LoSalt and bring them together, either using a stand mixer fitted with a dough hook or by mixing with a fork.
2. Knead the dough using the stand mixer or, if making by hand, tip the dough out onto a clean, lightly floured work surface and knead for 2-3 minutes.
3. Pop the dough into a flour-dusted bowl, cover with cling film and set aside while you prepare for the next stage.
4. Dust a clean worksurface and rolling pin with flour, then divide the dough into 10 equal-sized pieces, roughly the size of a golf ball. Use the palms of your hands to flatten the dough, then roll out each piece until it is the thickness of a £1 coin.
5. Cook the flatbreads, one at a time, on a dry griddle pan (meaning no oil) or a dry frying pan for a couple of minutes on each side. Alternatively, bake in the oven (preheated to 200C/gas mark 6) for 10 minutes.
6. While the flatbreads are cooking, mix together the blueberries, raspberries and apricots in a saucepan, and heat through over a low heat for 4-5 minutes.
7. When the flatbreads are cooked, spread each one with the warmed fruit, topped with a dollop of low-fat crème fraiche, the toasted almonds and a sprinkling of the cinnamon and sugar mixture. Serve immediately.