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Quick Raspberry Flatbread

Bread Recipes

Quick Raspberry Flatbread: a unique fruity twist to the classic thinner bread with a little raspberry puree mixed in. Make it all with fruit or half and half for fun twists.

#twelveloaves is a great group where we bake a bread with the addition of the monthly theme flavor or ingredient. Exploring a less full-on yeasty road this month, we were asked to prepare an original Cracker, Crisps or Flatbread. I was originally planning on going with down the cracker route but settled on an unusual fruit based bread with a Raspberry Flatbread.

raspberries flatbread

I posted a masoub breakfats recipe and it just so happens that the recipe requires a plain flatbread. I found a recipe for a quick flatbread over at Arabic Bites. I made one plain flatbread but to change it up for this post I added a fruit puree to the rest of the dough to make a sweeter and fun treat.

If you search for fruit flatbread recipes you will get lots of plain flatbreads covered with fruit slices but I could not find any recipe with fruit in the dough. I was going into unchartered territory. By making half the dough plain and adding raspberry puree to the other half I was then able to play with both doughs by mixing them up.

sponge yeast

This quick flatbread is made with an unusual technique I have not tried yet. Yeast and sugar is added to water and then a little flour is mixed in. The mixture quickly bubbles up. Just toss in your flour and other ingredients to make your dough. Is there a name for this method? I did not find one.

The result was a denser bread in the fruit version but quite acceptable and loved the subtle taste of summer raspberries. Definitely a recipe I would like to experiment with more.

raspberries flatbread disks

Quick Raspberry Flatbread

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Servings 4 flatbreads

Ingredients
  

  • 1 cup warm water
  • 1 Tablespoon yeast
  • 2 Tablespoons sugar
  • 3 1/2 cups flour unbleached, whole wheat, or a mixture of the two
  • 2 Tablespoons oil
  • 1 teaspoons salt
  • 1 cup raspberry puree frozen, thawed and crushed

Instructions
 

  • for "sponge" mix the yeast, sugar and water. Add 1 cup flour to liquid. Cover the bowl and let rise for 10 minutes.
  • Place 2 cups of flour and all the other ingredients with the "sponge" in the bowl of a mixer and beat for 10 minutes with a hook attachment until you get a soft ball of dough. Add more flour slowly if necessary.
  • Preheat the oven to 550F with rack in middle of oven.
  • Divide dough into 4 pieces and shape into 4 balls. Let rest for about 10 minutes on the counter.
  • Roll or stretch each piece out to a round to about 7 inches in diameter.
  • Place onto oven trays and bake for 1 1/2 to 2 minutes per side, until golden.

Notes

I used 1/2 cup of raspberry puree and added it to half the ready dough mixture. I made 1 plain, 1 raspberry and 2 mixed dough flatbreads. Have fun with it!

October 2015 HTML + Links: Crackers, Crisps, and Flatbreads

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of girlichef, and the rest of our fabulous bakers.

Our host this month is Camilla from Culinary Aventures with Camilla, and our theme is Crackers, Crisps, and Flatbreads. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s mouthwatering selection of #TwelveLoaves enter last month’s #TwelveLoaves Seeded Breads!

  • Cheddar Cheese Crackers from Karen’s Kitchen Stories
  • Lemon Oregano Pita Bread from Kudos Kitchen By Renee
  • Pane Carasau from Culinary Adventures with Camilla
  • Parmesan-Thyme Cream Crackers from A Baker’s House
  • Piadina (Italian Flat Bread) from Cake Duchess
  • Pretzel Crackers from All Roads Lead to the Kitchen
  • Quick Raspberry Flatbread from Cheap Ethnic Eatz
  • Rye Crispbread from The Bread She Bakes
  • Senbei – Japanese Rice Crackers from A Shaggy Dough Story
  • Three Seed Crackers from Hostess At Heart
  • Thyme and Black Pepper Crackers from blackberry eating in late september

If you’d like to bake along with us this month, share your Crackers, Crisps, and Flatbreads using hashtag #TwelveLoaves!

Check out more MENA group recipes here:

40 Comments

  1. Sonali on October 13, 2015 at 17:36

    I am amazed at your creativity. Raspberry flatbread…wow! Never thought of making a sweet flatbread. Well done again!

    Reply
    • Evelyne on October 13, 2015 at 18:45

      Thanks Sonali I do love to experiment 🙂

      Reply
  2. Katerina on October 9, 2015 at 05:16

    How fun to use raspberries to make flatbread! This is really very original!

    Reply
    • Evelyne on October 9, 2015 at 11:25

      Pretty original, one of a kind so far from research lol

      Reply
  3. Maureen on October 9, 2015 at 01:56

    Raspberries at top of the list for me too and this flatbread would suit me just fine.

    Reply
    • Evelyne on October 9, 2015 at 11:24

      thanks Maureen!

      Reply
  4. Nancy/SpicieFoodie on October 9, 2015 at 00:54

    I love it! Raspberries are among my favourite fruits and can imagine how amazing they tasted in your bread. So pretty too!

    Reply
    • Evelyne on October 9, 2015 at 11:24

      I adore them too, so happy to have a nearby farm by our cottage

      Reply
  5. mjskit on October 8, 2015 at 22:56

    How was I able to smell raspberries as I read this post? Seriously!! What a great idea for a bread!

    Reply
    • Evelyne on October 9, 2015 at 11:24

      Thanks MJ 🙂

      Reply
  6. GiGi Eats on October 8, 2015 at 22:15

    OMG WHAO!!! This looks so pretty, I friggin’ love it!!!

    Reply
    • Evelyne on October 9, 2015 at 11:23

      Now can you do a gluten free version for you ???

      Reply
  7. Bam's Kitchen on October 8, 2015 at 20:45

    What a fun idea and it sounds so delicious for a breakfast idea or just a snack with a little jam on top. I have yet to try to make flat breads but you make it look so easy. Will have to give it a go.

    Reply
    • Evelyne on October 9, 2015 at 11:23

      Love the idea of jam on top!

      Reply
    • Evelyne on October 9, 2015 at 11:23

      Could not find any myself, thanks Lorraine

      Reply
  9. Liz on October 8, 2015 at 19:35

    So many fun crackers and flatbreads this month! And, of course, you invented your very own version! Love that you’ve added raspberry puree—both beautiful and tasty!

    Reply
    • Evelyne on October 9, 2015 at 11:22

      Thanks Liz!

      Reply
  10. John / Kitchen Riffs on October 7, 2015 at 13:29

    I’ve been away on vacation, and missing your great recipes. This is such a nice bread! I think mixing a bit of flour in with the yeast and water is called the sponge method — not positive, though. Anyway, this is a terrific recipe — thanks.

    Reply
    • Evelyne on October 7, 2015 at 13:40

      Hey John, I have missed reading your blog. Thank you for the compliment and it may be sponge. I know is is not the water roux as it needs to be heated.

      Reply
  11. Kia / House of KTS on October 7, 2015 at 12:04

    I am so loving this flatbread. And honestly, I’ve never been a bread person at all, still don’t eat it a lot. But when I want it, I can’t explain it, I just want to eat it lol. Great jobw ith this Evelyne.

    Kia / KTS
    http://www.houseofkts.com

    Reply
    • Evelyne on October 7, 2015 at 13:20

      I swear kia I will convert you to all food you dislike, I am on a winning streak so far!

      Reply
  12. Renee - Kudos Kitchen on October 7, 2015 at 08:35

    I’ve never seen raspberry worked into a yeast dough, but I like it. The color is so pretty and unexpected!

    Reply
    • Evelyne on October 13, 2015 at 18:43

      It was not easy and needs more testing but an excellent first try.

      Reply
  13. Tandy | Lavender and Lime on October 7, 2015 at 03:08

    I have just made flat breads but would never have thought to make sweet ones 🙂

    Reply
    • Evelyne on October 7, 2015 at 13:19

      Which recipe did you make Tandy?

      Reply
  14. Karen on October 7, 2015 at 00:40

    Very tasty looking! Perfect for the theme!

    Reply
    • Evelyne on October 7, 2015 at 13:19

      Thanks Karen!

      Reply
    • Evelyne on October 7, 2015 at 13:18

      Oh great idea with cheese Julie!

      Reply
  16. Viviane Bauquet Farre on October 6, 2015 at 14:53

    Wow! How strange… I’d be very interested to try this flavor combo. Always thinking outside the box, Evelyne!

    Reply
    • Evelyne on October 7, 2015 at 13:18

      That is my idea of an amazing compliment, thanks Viviane!

      Reply
  17. Angie on October 6, 2015 at 14:06

    This is so interesting and fun. I don’t think I have ever had any flatbread made with berries.

    Reply
    • Evelyne on October 7, 2015 at 13:17

      I could not find any recipe for it either

      Reply
  18. Holly on October 6, 2015 at 13:28

    I had never thought to add a sweet twist to flatbread and find your bread so interesting!

    Reply
    • Evelyne on October 7, 2015 at 13:16

      Thanks Holly love to experiment

      Reply
  19. Lora @cakeduchess on October 6, 2015 at 12:07

    This is so cool! I never would have imagined to add raspberry puree to the flat bread dough and the color is so pretty! A fun addition to our flatbreads theme!

    Reply
    • Evelyne on October 7, 2015 at 13:17

      Thanks Lora, it was a fun thing to try

      Reply
    • Evelyne on October 7, 2015 at 13:18

      Great flavor and loved the mixed ones too!

      Reply

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