Cinnamon and Raisin Flatbread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This cinnamon and raisin flatbread is my go to when I want something homemade and delicious without spending hours in the kitchen. The whole thing comes together in under an hour, making it perfect for a weeknight treat or weekend breakfast. I love using raisins in baking because they're naturally sweet and packed with fiber, so you get that indulgent flavor without feeling guilty. Plus, the ingredients are probably already in your pantry, and the dough is incredibly forgiving even if you're new to bread making. Once you taste this warm from the oven with its sweet cinnamon coating, you'll find yourself making it again and again.
Ella x
Ingredients
- 350 gall-purpose flour
- 220 mlwarm water
- 7 ginstant yeast
- 5 gsalt
- 30 mlolive oil(divided)
- 120 graisins(soaked in warm water for 10 minutes)
- 12 gground cinnamon
- 60 gbrown sugar
- 30 gwhite sugar
- 40 gbutter(melted)
- 5 mlvanilla extract
- 15 mlhoney(for glazing)
Detail level
Instructions
- 1
In a large bowl, combine flour, instant yeast, and salt. Pour in warm water and 15 ml of olive oil, mixing until a shaggy dough forms. Knead for 8 minutes until smooth and elastic.
Tip: The dough should be slightly sticky but manageable; add a touch more flour if too wet.
- 2
Cover the dough with a damp cloth and let it rest for 15 minutes while you prepare the filling.
Tip: This short rest makes the dough easier to stretch and shape.
- 3
Drain the soaked raisins thoroughly. In a small bowl, mix cinnamon, brown sugar, white sugar, and vanilla extract together until well combined.
Tip: Soaking the raisins plumps them up and keeps the flatbread moist.
- 4
Divide the dough into 6 equal pieces. Roll each piece into a thin oval about 25 cm long and 15 cm wide.
Tip: Use your hands or a rolling pin for consistent thickness.
- 5
Brush each oval with melted butter, then sprinkle the cinnamon sugar mixture evenly across the surface. Scatter the drained raisins on top, pressing them gently into the dough.
Tip: Don't overload with filling; a light hand prevents the flatbread from becoming soggy.
- 6
Heat a large skillet or griddle over medium-high heat with the remaining 15 ml of olive oil. Cook each flatbread for 4-5 minutes on the first side until golden brown and puffed.
Tip: Work in batches to avoid overcrowding the pan.
- 7
Flip the flatbread carefully and cook for another 3-4 minutes on the second side until golden and cooked through.
Tip: The raisins may caramelize slightly on the exterior, which adds wonderful depth of flavor.
- 8
Transfer cooked flatbreads to a serving plate and immediately brush with honey while still warm. Serve fresh and warm.
Tip: The honey seals in moisture and adds a glossy finish.
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