Camembert and quince flatbreads

Simple flatbreads are given a indulgent twist by the addition of Camembert and quince. Best eaten straight from the pan.

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  • 500g/1lb 2oz strong white bread flour
  • 10g/½oz salt
  • 1 x 7g sachet fast-action dried yeast
  • 320ml/11fl oz lukewarm water
  • 200g/7oz Camembert
  • 150g/5½oz quince paste (membrillo)
  • flavourless oil, for oiling the pan