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.
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.
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.
Quick Raspberry Flatbread
- 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
- 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.
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:
I am amazed at your creativity. Raspberry flatbread…wow! Never thought of making a sweet flatbread. Well done again!
Thanks Sonali I do love to experiment 🙂
How fun to use raspberries to make flatbread! This is really very original!
Pretty original, one of a kind so far from research lol
Raspberries at top of the list for me too and this flatbread would suit me just fine.
I love it! Raspberries are among my favourite fruits and can imagine how amazing they tasted in your bread. So pretty too!
I adore them too, so happy to have a nearby farm by our cottage
How was I able to smell raspberries as I read this post? Seriously!! What a great idea for a bread!
Thanks MJ 🙂
OMG WHAO!!! This looks so pretty, I friggin’ love it!!!
Now can you do a gluten free version for you ???
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.
Love the idea of jam on top!
I’ve never seen a fruit flavoured flatbread before! You are so creative Eve! 😀
Could not find any myself, thanks Lorraine
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!
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.
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.
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
I swear kia I will convert you to all food you dislike, I am on a winning streak so far!
I’ve never seen raspberry worked into a yeast dough, but I like it. The color is so pretty and unexpected!
It was not easy and needs more testing but an excellent first try.
I have just made flat breads but would never have thought to make sweet ones 🙂
Which recipe did you make Tandy?
Very tasty looking! Perfect for the theme!
You are so creative! What a delicious idea. I can just imagine it with some cheese. Yum
Oh great idea with cheese Julie!
Wow! How strange… I’d be very interested to try this flavor combo. Always thinking outside the box, Evelyne!
That is my idea of an amazing compliment, thanks Viviane!
This is so interesting and fun. I don’t think I have ever had any flatbread made with berries.
I could not find any recipe for it either
I had never thought to add a sweet twist to flatbread and find your bread so interesting!
Thanks Holly love to experiment
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!
Thanks Lora, it was a fun thing to try
What a fun experiment – I love the two-tone results….and I bet the flavor is fantastic!
Great flavor and loved the mixed ones too!