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.
Servings 4 people
Ingredients
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
Toppings:
- 250 g (9 ounces) ricotta cheese
- 5 to 7 ripe tomatoes
- flaky salt for sprinkling
- basil leaves for garnish
Instructions
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.
Assemble:
- 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