Simple homemade flatbreads topped with creamy herbed ricotta – the perfect base for your tomato jam. Recipe below makes six flatbreads.

Ingredients:

For the flatbread:

• 300g plain flour, plus extra for dusting
• 1 tsp baking powder
• 1 tsp sea salt
• 150g Greek yoghurt
• 2 tbsp olive oil, plus extra for cooking
• 4-6 tbsp warm water

For the whipped ricotta:

• 250g fresh ricotta
• 2 tbsp double cream
• 2 tbsp fresh chives, chopped
• 1/2 tsp sea salt
• Black pepper to taste

Method:

1. Make the dough: Mix flour, baking powder, and salt in a bowl. Add yoghurt and olive oil, mix until it forms a shaggy dough. Gradually add warm water, 1 tablespoon at a time, until the dough comes together and is soft but not sticky. Cover and rest for 30 minutes.
2. Make the whipped ricotta: In a bowl, whisk ricotta with double cream for 2-3 minutes until light and fluffy. Fold in chopped chives, salt, and pepper. Set aside.
3. Cook the flatbreads: Divide dough into 6 pieces. Roll each into thin ovals.
   Pan method: Cook in a hot, oiled pan for 2-3 minutes per side until golden and puffed.
   Blowtorch method: Roll slightly thicker. Place on an upside-down wok (dry – no oil needed) over high heat. Use blowtorch to create bubbles and char for 1-2 minutes per side.
4. Assemble: Spread whipped ricotta on warm flatbreads, top with spoonfuls of tomato jam, and serve immediately.

Tip: Both the ricotta and flatbreads can be made a few hours ahead and assembled just before serving.