Tomato Ricotta Flatbreads with Chipotle-Garlic Butter

Simple, no-yeast flatbreads topped with ricotta and sliced tomatoes. The finishing touch is a drizzle of smoky chipotle-garlic butter and some fresh basil.

This is a delicious savoury brunch dish (or easy lunch) made with simple ingredients but packed with flavour.

KCHossack Pottery x Top With Cinnamon Collaboration

The ceramics in the images here are all made by my lovely mum, Karin Hossack a.k.a. KC Hossack Pottery! We have collaborated on a series of recipes together showcasing her tableware and providing some exclusive pieces for purchase on her online shop.

For this Autumnal brunch setting, using Karin’s Speckle Teal Shallow Daisy Bowls, I’ve made these tomato ricotta flatbreads as well as a very fun Fig Leaf French Toast (if you’ve never cooked using fig leaves, now’s the time!! It’s very easy and produces such a unique flavour).

Tomato Ricotta Flatbreads with Chipotle-Garlic Butter

A simple, 4-ingredient flatbread topped with creamy ricotta and juicy tomatoes. A drizzle of chipotle-garlic butter and a sprinkle of flaky salt finishes it off for this delicious savoury brunch dish.
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Course: Breakfast, Lunch
Keywords: autumn, brunch, egg free, tomatoes
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting time: 10 minutes
Total Time: 40 minutes
Servings: 4 people


Flatbread dough:

  • 180 g (1 ¾ cups) white self-raising flour
  • 105 g milk I used unsweetened soy milk
  • 2 tbsp olive oil
  • 1/4 tsp fine table salt

Chipotle-Garlic Butter

  • 55 g (1/4 cup) unsalted butter
  • 3 cloves garlic thinly sliced
  • 1/2 tsp chipotle paste or chipotle chilli flakes I used Gran Luchito brand
  • 1/4 tsp sweet smoked paprika


  • 250 g (9 ounces) ricotta cheese
  • 5 to 7 ripe tomatoes
  • flaky salt for sprinkling
  • basil leaves for garnish


Make the flatbread dough:

  • Combine the flour, soy milk, olive oil and salt in a medium bowl. Mix until you get a soft dough. Turn out onto a clean work surface and knead, sprinkling the dough and surface as needed to prevent sticking, for around 5 minutes.
    180 g (1 ¾ cups) white self-raising flour, 105 g milk, 2 tbsp olive oil, 1/4 tsp fine table salt
  • Place the dough back into the bowl and cover with a tea towel. Set aside for 10-20 minutes to rest.

Make the chipotle-garlic butter:

  • Heat the butter and thinly sliced garlic together in a small pot over a medium-low heat. Continue to cook, stirring occasionally, until the garlic begins to turn golden. Remove from the heat and stir in the chipotle paste and smoked paprika. Set aside.
    55 g (1/4 cup) unsalted butter, 3 cloves garlic, 1/2 tsp chipotle paste or chipotle chilli flakes, 1/4 tsp sweet smoked paprika

Cook the flatbreads:

  • Cut the dough into 8 and roll into balls. Roll each ball out into a flatbread about 10 cm (4 inches) in diameter.
  • Cook the flatbreads in a large, heavy-based frying pan over a high heat until golden underneath. Flip and allow the other side to turn golden. Remove from the pan and wrap in a clean tea towel to keep them warm.


  • Spread some of the ricotta onto each flatbread. Top with the sliced tomatoes, a drizzle of the chipotle-garlic butter and a sprinkle of salt. Garnish with some fresh basil leaves and serve.
    250 g (9 ounces) ricotta cheese, 5 to 7 ripe tomatoes, flaky salt, basil leaves


Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

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