Mini Mexican Flatbreads

Mini Mexican Flatbreads

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!



  • 250g multigrain flour (or plain)
  • 250g 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


  1. Preheat your oven to 200C.
  2. 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.
  3. In a pan, heat some oil, add the garlic and onions and sauté for 2 minutes.
  4. 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,
  5. and cook for 5-7 minutes. Keep cooking until the mix is dry.
  6. Roll out the flatbread into desired shape, top with cream cheese, the mushroom and corn mix followed by cheese
  7. Bake in the oven for 10-12 minutes.