20/03/2026
Flatbreads with artichoke, burrata & pesto made with .These quick flatbreads come together so easily - perfect topped with fresh pesto, salty artichokes and creamy burrata. I’ve made it using all of my favourite stylish and clever cookware staples from , including the amazing adjustable rolling pin and pestle & mortar.
Recipe
Makes 2 large flatbreads
100g self raising flour
100g full-fat Greek yoghurt
180g artichoke hearts (jarred or cooked and halved or quartered, drained weight)
1 ball burrata
1 clove garlic
40g toasted almonds or pine nuts
40g basil leaves (plus a few more to garnish)�40g grated Parmesan
1 tsp lemon juice
Olive oil
Salt & pepper
1. In a large bowl, mix together the flour and yoghurt with a dash of olive oil and a good pinch of salt. Knead for a couple of minutes on a floured surface until the dough is springy, then divide into two balls
2. With a rolling pin, roll each ball into a large oval or circle of about 2mm thick. Be careful not to roll so thin that it is in danger of tearing.
3. Place a wide pan over a medium-high heat for 2-3 mins to warm up. Add one of the flatbreads to the pan. When it has started to slightly puff up and go golden on the underside, turn the dough with a spatula in a confident movement and cook for a couple more minutes on the other side. Repeat with the remaining flatbread.
4. Meanwhile make the pesto. Place the basil, almonds, garlic, Parmesan and 30ml olive oil in a pestle and mortar and grind until you achieve a creamy pesto consistency. Stir in the lemon juice and season to taste.
To plate up, top the flatbreads with the artichokes, blobs of burrata, a few basil leaves and finally drizzle over the pesto.
