Easy flatbread recipes perfect for summer garden parties, families meals and more.

Flatbread recipes:

Greek Gyros

Serves 2

Ingredients

  • 2 large pocket-less pita bread
  • 180g cooked chicken breast, torn into shreds
  • 1 tablespoon olive oil
  • 1 large garlic clove, peeled and grated
  • 1 teaspoon dried oregano
  • ¼ cucumber, halved, deseeded and grated
  • 100g tzatziki dip
  • 1 tomato, sliced
  • Large handful of lettuce, shredded
  • ½ red onion, thinly sliced

Method

Heat the oil in a non-stick frying pan over a medium heat. Add half of the garlic and fry for 30 seconds. Add the chicken and oregano. Fry for 2 minutes until hot. Season liberally.

Warm the pitta bread under a hot grill for 1-2 minutes. Spread with a good layer of tzatziki, top with tomato, lettuce and red onion and scatter over the warm chicken.

Roasted Red Pepper, Hummus Burrata and Tomato

Serves 2

Ingredients

  • 2 large thick flatbreads
  • 120g hummus
  • 2 large roasted red peppers from a jar, deseeded and sliced
  • 10 cherry tomatoes, halved
  • 1 medium burrata ball
  • Drizzle of extra virgin olive oil
  • 1 tablespoon basil leaves, torn
  • Sea salt and freshly ground black pepper

Method

Heat a griddle pan over a high heat and grill your flatbreads for 1 minute on each side or until they have nice grill marks.

Spread a thick layer of hummus over each and scatter over the cherry tomatoes and red pepper slices over the top.

Tear up the burrata into bite size chunks and dot around the flatbread.
4. Season liberally, drizzle over a good glug of extra-virgin olive oil and scatter over the torn basil leaves.

Pesto, spinach and Ricotta Flatbread

Serves 2

Ingredients

  • 2 large thick flatbreads
  • ½ tablespoon butter
  • 60g baby spinach
  • 100g fresh pesto
  • 200g fresh ricotta
  • ½ tsp dried chili flakes
  • Grating of fresh nutmeg
  • Sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Melt the butter in a small frying pan over a medium heat. Add the spinach and sauté for one minute until just wilted. Remove to a kitchen towel lined plate and blot well to remove any excess liquid.

Lay the flatbreads on a lined baking sheet and spread over the pesto.

Cover with the spinach and dot teaspoonfuls of ricotta over the top. Season liberally with sea salt and black pepper, a grating of nutmeg and sprinkle of dried chili flakes. Bake for 5 minutes in the pre-heated oven.

Courgette, Tomato, Pine Nut and Red Pesto Flatbread

Serves 2

Ingredients

2 large garlic pizza flatbreads
80g sundried tomatoes in oil, drained and roughly chopped
80g fresh red pesto
1 medium courgette, cut into thick ribbons using a vegetable peeler.
2 tablespoons pine nuts
1 tablespoon basil leaves, torn
Sea salt and freshly ground black pepper

Method

1. Preheat the oven to 200°C/400°F/gas mark 6
2. Place the flatbreads on a lined baking tray and spread over the red pesto and scatter over the courgette ribbons.
3. Dot over the sundried tomatoes, scatter over the pine nuts and bake for for 8-9 minutes.
4. Season well and finish with the basil.

Recipes were taken from In Minutes by Clodagh Mckenna

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