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Cheesy Beany Flatbreads
These flatbreads are so delicious and simple to make. They’re stuffed with cheese, leftover mash and baked beans. Feel free to switch things up and throw in any leftovers you have knocking about.
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 500g self-raising flour
- 1 tsp baking powder
- 1 tsp salt
- 400g natural yoghurt
- ½ can Branston Baked Beans
- 100g grated cheese
- 75g leftover mashed potatoes
- 1 tsp smoked paprika
- ½ bunch fresh chives, finely chopped
- A few tablespoons of melted butter
Instructions
- Combine the self-raising flour, baking powder and salt in a large mixing bowl. Add the yoghurt and mix until a shaggy dough forms, then turn the dough out onto a clean, lightly floured work surface and knead until mostly smooth, 2 to 3 minutes. The dough should feel a little sticky. Return the dough to the mixing bowl and cover with a tea towel while you prepare the filling.
- In a large mixing bowl, combine the filling ingredients and season with salt and pepper, to taste.
- Divide the dough into 4 and roll each piece out into a 20cm-ish disk. Add a quarter of the filling to each disk, then wrap each up into a ball to seal. Gently roll each of the balls out into a 20cm-ish disk.
- Heat a griddle, cast-iron or non-stick frying pan over medium heat. Cook the flatbreads for 3 minutes per side, or until browned on both sides and cooked through.
- To serve, brush with a bit of melted butter (or garlic butter if you’re feeling fancy!), then tuck in and enjoy!
