Flatbread filled with sweet coconut filling

Posted on: February 24th, 2015 by Isabels Free From

These flatbreads are great served warm just out of the oven with a light brush of butter as a starter or with main meals.

Flatbread filled with sweet coconut filling

Make 3-4 units


150g Isabel’s pizza base mix – plus extra

75g Coconut flour 100g water

50g butter or vegetable oil

2 eggs

2 tsps of brandy or any similar spirit (this helps give the dough an yeast flavour) (optional)

1 Tbsp sugar

1 tsp Isabel’s baking powder  

For the filling

100 grated desiccated coconut

2 Tbsp water

60g sugar

25g raisins soaked

1 tsp Cardamom powder


1. Pre-heat the oven at 180C. Grease a baking tray.

2. For the filling, place the grated desiccated coconut, sugar, raisings, Cardamom and water in a bowl mix well and set aside.

3. Add the flour mix, coconut flour, sugar and baking powder in a large bowl and mix well. Add the butter and rub it with your finger into the flour mixture.

4. Add the eggs, water and brandy to form a soft dough. Gently knead the dough adding more flour if needed to help prevent the dough from sticking and is good enough to shape it.

5. Pinch a piece of dough and roll into a ball and flat it into a small circle. Place a little bit of the filling inside. Bring the ends together and pinch it on top. Press it lightly with your palm until you achieve the desired flat bread shape. The size and thickness depends upon your preference, but roughly around 4mm-3mm deep. It’s okay if a little filling peeks out, it adds to the flavour when baked.

6. Place the bread on the baking tray and into the pre-heated oven for about 15 – 20 minutes or until the bread turns slightly golden.

7. Remove from the over and place them onto a cooling rack and brush each bread with melted butter before they cool down. Serve warm.


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