Sponsored by Mainland
There is an understated joy in stovetop baking. Unlike the rigid precision of pastry or the hands-off waiting game of a traditional loaf, making flatbreads is a tactile, rhythmic ritual.
While bread and butter is a timeless partnership, this sophisticated, hand-crafted fruit flatbread turns a simple staple into an artisanal event, introducing a bright, zesty alternative designed specifically to be the ultimate canvas for a spreadable yellow gold.
The beauty of these flatbreads begins in the dough itself. Fragrant with orange zest and a whisper of cinnamon, the flour is brought together with Greek yoghurt, honey and melted butter, ensuring a tender, supple crumb. Finely chopped dates are folded through the mixture, offering pockets of deep, jammy sweetness that punctuate every bite.
But it is the cooking method that coaxes out the bread’s true complexity. By ditching the oven in favour of a hot cast-iron skillet, you achieve a dramatic contrast.
The real masterpiece, however, is revealed the exact second the flatbread leaves the heat. As a generous swipe of Mainland ButterSoft™ hits the blistered surface, it instantly transforms. It meets the warm citrus oils and the softened dates, melting into a glossy pool that dives into every charred nook and cranny. Because Mainland ButterSoft is triple-churned, the butter spreads effortlessly onto the hot bread without tearing it, delivering a rich, velvety finish that cuts through the smoke and sweetness.
To serve, the flatbreads are piled high and finished with a final flourish of texture: extra orange zest for a burst of brightness, a crunch of crushed nuts and a scattering of sea salt flakes to make the dairy sing. Torn by hand while still steaming, they represent the very best of weekend cooking — rustic and deeply comforting.
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Skillet-charred date and citrus flatbreads
Makes: 6 flatbreads | Prep time: 25 mins (plus resting) | Cook time: 12-15 minutes
Ingredients
- For the flatbread dough:
- 2 cups plain flour, plus extra for dusting
- 2 tbsp Mainland ButterSoft™, melted
- ½ cup pitted dates, finely chopped
- 2-4 tbsp warm water, if needed
- To serve:
- Macadamias or pistachios, crushed
Method
- Make the dough: Combine the flour, baking powder, cinnamon, salt and orange zest in a large bowl. Add the yoghurt, honey and melted Mainland ButterSoft, then mix with a spoon until a rough dough forms. Fold through the chopped dates. If the dough feels too dry, add warm water, 1 tablespoon at a time, until it comes together.
- Knead and rest: Turn the dough onto a lightly floured surface and knead for 3-4 minutes, or until smooth and pliable. Cover with a clean tea towel and rest for 20 minutes.
- Shape the flatbreads: Divide the dough into 6 even pieces. Roll each piece into a rough oval or circle, about 3-4mm thick. Do not worry about perfect edges; the rustic shape adds to the charm.
- Char in a skillet: Heat a cast-iron skillet or heavy-based frying pan over medium-high heat. Once hot, cook one flatbread for 1-2 minutes on each side, or until puffed, blistered and charred in spots. Repeat with remaining flatbreads.
- Butter while warm: As each flatbread comes off the heat, immediately swipe generously with Mainland ButterSoft so it melts into the warm surface. Add a light drizzle of honey for a sweeter finish, if you prefer.
- Serve: Finish with a pinch of crushed nuts and extra orange zest. Serve warm, torn by hand, with extra butter on the side.
Discover how triple-churned perfection can elevate your next weekend ritual. Find more sophisticated recipe inspiration and the full premium dairy range at mainland.com.au.
