Herbed Ricotta Flatbreads with Roasted Cherry Tomatoes & Honey

When summer arrives and cherry tomatoes are at their peak, this is the kind of recipe that earns a permanent spot in your rotation. No yeast, no fuss — just a simple yogurt flatbread, a cloud of herbed ricotta, and jammy roasted tomatoes finished with a drizzle of honey. It comes together in 30 minutes and tastes like something you'd order at a sun-drenched café. This is a recipe built around restraint and quality. A handful of good ingredients, treated simply, is all you need. Why You'll Love This Recipe No yeast, no rise time — the flatbread dough comes together in minutes Peak-season cherry tomatoes do most of the work Easily adaptable: swap thyme for basil, add prosciutto, or top with arugula Works as a light dinner, a starter, or a weekend lunch Ingredients Flatbreads 2 cups (250g) all-purpose flour 1 tsp baking powder ½ tsp fine sea salt ¾ cup (180g) plain full-fat yogurt 1 tbsp olive oil Herbed Ricotta 1 cup (250g) whole-milk ricotta 2 tbsp fresh lemon juice 1 tsp lemon zest 2 tbsp fresh thyme leaves (or basil) Salt and black pepper to taste Roasted Cherry Tomatoes 2 cups cherry tomatoes, halved 2 tbsp olive oil 1 tsp honey Pinch of chilli flakes Salt to taste To Finish Extra honey for drizzling Flaky sea salt Fresh basil leaves Instructions Step 1 — Roast the Tomatoes Preheat your oven to 425°F (220°C). Toss the cherry tomatoes with olive oil, honey, chilli flakes, and a generous pinch of salt on a rimmed baking sheet. Spread in a single layer and roast for 18–20 minutes, until blistered, jammy, and beginning to caramelise at the edges. Set aside. Step 2 — Make the Flatbread Dough In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt and olive oil, then mix with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently for 1–2 minutes until smooth. Divide into 4 equal portions and roll each into a rough oval or round, about ¼-inch thick. Step 3 — Cook the Flatbreads Heat a dry cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Cook each flatbread for 2–3 minutes per side, until dark charred spots appear and the bread puffs slightly. Keep warm in a low oven (200°F / 95°C) while you cook the rest. Step 4 — Make the Herbed Ricotta In a small bowl, stir together the ricotta, lemon juice, lemon zest, and thyme. Season generously with salt and black pepper. Taste and adjust — it should be bright, creamy, and well-seasoned. Step 5 — Assemble Spread a generous layer of herbed ricotta over each warm flatbread. Spoon the roasted tomatoes on top, including any juices from the pan. Finish with a drizzle of honey, a pinch of flaky sea salt, and a few fresh basil leaves. Serve immediately. Tips & Variations Make it heartier: Add a few slices of prosciutto or a handful of peppery arugula on top just before serving. Herb swaps: Basil, oregano, or chives all work beautifully in the ricotta. Add protein: Top with a soft-poached egg or flaked grilled chicken for a more substantial meal. Dairy-free: Use a thick cashew-based ricotta and coconut yogurt in the dough. Make ahead: The roasted tomatoes can be made up to 3 days ahead and stored in the fridge. The flatbread dough can rest (covered) for up to 2 hours at room temperature. Serving Suggestions Serve alongside a simple green salad dressed with lemon and olive oil, or pair with grilled fish or chicken for a full summer meal. These also make an excellent appetiser for a backyard gathering — cut into smaller pieces and let guests help themselves.

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