recipe: pear and hazelnut flatbread

lovelovelovelove. How can you go worong with pears, hazlenuts and home-made flat bread, you really can’t.

I had made flat bread before with some friends, and it was so good, and easy! You really should try it.

I found the recipe for the flatbread here.


  • 9 ounces plain all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 1/2 to 4 1/2 ounces milk
  • 2 tablespoon olive oil, plus extra for greasing
  • 2 d’ anjou pears, thinly sliced
  • 2 tablespoons honey warmed
  • 1/2 cup chopped hazelnuts
For the dough: Sift the flour, sugar, salt, and baking powder into a medium mixing bowl. In another bowl, mix together the milk and oil.

Make a well in the center of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the center and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8 to 10 minutes, adding a little flour if the dough is too sticky.

Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least 1 hour, or until the dough has doubled in size. Then knock the dough back or punch the dough down, and divide and form into five equal-size balls.

Preheat the grill to high heat (I did around 450). Place a heavy baking sheet on the upper shelf of the grill to heat (if you have a pizza stone it works very well).

On a lightly-floured work surface, using a lightly-floured rolling pin, roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Top with a layer of sliced pears, brush with warm honey, and sprinkle with hazelnuts.
Place the naans onto the hot baking sheet and grill for just 1 to 2 minutes, or until lightly browned.