Goat's cheese and charred artichoke flatbreads

60 minutes


Fava bean flour flatbreads

  • 175g of gluten-free white bread flour
  • 50g of fava bean flour, (preferably Hodmedod’s), plus extra for dusting
  • 1 tsp fast-action dried yeast
  • 1 pinch of salt
  • 2 tsp dried thyme
  • 1 tbsp of brown sugar
  • 2 large egg whites
  • 175ml of warm water
  • 3 tbsp of extra virgin olive oil


  • 75g of soft goat's cheese
  • 75g of chargrilled artichokes, drained
  • 1 handful of walnuts, broken into pieces
  • freshly ground black pepper


Begin by making the gluten-free bread. Place the flours, yeast, salt, dried thyme and brown sugar in a large mixing bowl and stir to combine
Whisk the egg whites in the warm water, then pour the liquid into the dry ingredients and mix well. Add the oil and loosely stir it in – you don’t need to fully incorporate it
Cover the bowl with a clean tea towel and leave the dough to rise at warm room temperature for about 1 hour or so. Don’t worry if the dough doesn’t rise very much
Line a baking sheet with baking parchment and spoon the dough into 3 or 4 oval shapes or up to 10 little circles. You can smooth them out with an oiled palette knife if you like
Make the topping by slicing the cheese and cutting it into quarters or chunky flecks. Cut the artichokes into rough chunks, then press them gently into the surface of the dough with the cheese. Scatter on a few walnut pieces and give everything a good grinding of black pepper
Loosely cover the flatbreads with foil, cling film or a damp tea towel and leave to rest for 20 minutes before baking
Preheat the oven to 220°C/gas mark 7
Bake the flatbreads for about 12–15 minutes depending on size, until firm, crusty and golden brown
Cool slightly before serving. You can store the cooled flatbreads in an airtight container for a day or 2 and then reheat for 10 minutes if you like