These mini flatbreads offer the perfect opportunity to introduce your little ones to a gorgeous range of Mexican flavours without being overpowering. They are super tasty and super easy to make too!
Preparation time – 20 minutes
Cooking time - 20 minutes
Serves 2 – adults and 1 toddler
Suitable from – 6 months when cut into strips
1 cup multigrain flour (or plain)
1 cup plain Greek yoghurt (or plant-based alternative)
2 tsp baking powder
1/2 tbsp Baby Spice Kitchen Mexican blend
200g sliced mushrooms
1/3 cup sweetcorn
1/2 medium onion, chopped
2-3 cloves of garlic, chopped
1 tbsp Baby Spice Kitchen Mexican blend
1/2 tsp paprika
Pepper to taste
50g cream cheese
120-150g cream cheese
Oil to cook
Preheat your oven to 200C.
Add all the ingredients for the flatbread in a bowl, and mix with a spoon until it just comes together. Knead into a non-sticky dough, cover and keep aside to rest.
In a pan, heat some oil, add the garlic and onions and sauté for 2 minutes.
Add the mushrooms and cook on medium high heat until the it starts releasing water. Then add the sweetcorn, Baby Spice Kitchen Mexican blend, paprika and pepper, and cook for 5-7 minutes. Keep cooking until the mix is dry.
Roll out the flatbread into desired shape, top with cream cheese, the mushroom and corn mix followed by cheese
Bake in the oven for 10-12 minutes.
Tastes great with a mild avocado-mango salsa on the side.
Recipe by @little_belly_bites