Incredible Flatbreads

I love the current flatbread craze! Flatbreads are a blank canvas where you can create different flavor profiles that taste delicious and are also healthy.

A Versatile Recipe

They are the ultimate in versatility: they take no time to make, the recipe can be doubled, tripled or quadrupled depending on the number of people you’re serving. You can be make them in advance and freeze for use when needed, they require no yeast or rising so they save time, and there are no limits to the toppings you can use.

Make the flatbread wider to turn it into a wrap, or make it smaller for the perfect empanada or a different type of dumpling. The possibilities are endless!!

Use What You Have

There are pre-packaged commercial flatbreads available, but this recipe is so easy that you can easily make your own. Below are different versions of my favorite flatbreads that are healthy, delicious and satisfying. Change up the flavors and use what you have on hand in your refrigerator, from your garden or what’s available at your local grocery store.

You can’t go wrong with this recipe, and the base flatbread can work for a breakfast, brunch, lunch, dinner, snack, or party food. It works great as a brunch entrée or for a hostess gift, and it’s perfect to give as a gift to a family to reheat or use as they need it. The possibilities are endless!

Incredible Flatbreads

Makes 4 to 6 servings per flatbread

Basic Flatbread

  • ½ cup all-purpose flour (or gluten free flour or whole wheat flour) plus additional for dusting the rolling surface
  • ½ teaspoon salt
  • ¼ to ½ teaspoon of baking powder (more baking powder makes a fluffier flatbread with dough bubbles)
  • ½ cup plain yogurt
  1. Whisk flour, salt and baking powder in a medium bowl.
  2. Add in yogurt and stir until combined.
  3. Lightly dust a work surface with flour and turn out the dough onto the floured surface. 
  4. Knead dough until smooth, about 1 to 2 minutes.
  5. Divide dough into 2 pieces. Wrap in plastic wrap and allow to rest in refrigerator or cool place for 15 to 30 minutes. (If doubling or tripling the dough the number of cut pieces will also increase).
  6. Roll 1 piece of the dough on the lightly floured surface to 1/8-inch thickness. Sprinkle with flour to prevent sticking.
  7. Heat a medium skillet or a cast iron skillet over medium heat. Cook flatbread until golden, fluffy with some dark charred spots about 2 minutes per side.

Spinach and Mushroom Flatbread

Try adding pieces of diced grilled, baked or poached chicken if desired

  • 1 tablespoon extra-virgin olive oil
  • 8 ounces baby portobello mushrooms (or use white or shitake mushrooms)
  • 1 shallot, chopped
  • ¼ cup shredded Mozzarella cheese
  • ¼ cup grated parmesan cheese
  • ½ cup chopped spinach
  1. Preheat oven to 350F. Line a baking sheet with parchment paper and top with 2 flatbreads.
  2. In a large skillet, heat extra virgin olive oil over medium heat. Add mushrooms and shallots and cook 2 to 3 minutes until mushrooms are fragrant and tender and the shallots are wilted.
  3. Add spinach and sauté 1-2 minutes.
  4. Spread mushroom and spinach mixture on flatbread and top with mozzarella cheese.
  5. Cook 10 to 12 minutes until bubbly.
  6. Allow to cool slightly and serve.

Vegetarian Flatbread

  • 1 medium sweet potato, peeled and diced into 1-inch cubes
  • 1 medium yellow onion, peeled and diced
  • 1 medium green zucchini, diced into 1-inch cubes
  • 2 carrots, peeled and diced into 1-inch cubes
  • 1 beet or medium purple potato, peeled and diced into 1-inch cubes
  • 1 parsnip, peeled and diced into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt 
  • ½ teaspoon pepper
  • Optional: ½ cup fresh grated Parmesan cheese or Fontina cheese
  1. Heat oven to 350F. Line a baking sheet with parchment paper. 
  2. In a large bowl, combine all diced vegetables, salt and pepper and stir to combine.
  3. Spread vegetables onto baking sheet. Bake 10 to 15 minutes until slightly browned, stirring midway through baking.
  4. Remove from heat and cool slightly.
  5. Line second baking sheet with parchment paper and top with 2 flatbreads.
  6. Top each flatbread with browned, roasted vegetables. Sprinkle with cheeses if using.
  7. Cook 10-12 minutes until vegetables are softened and caramelized and cheese (if using) is melted and bubbly. Remove from oven and cool slightly.  Slice into 4 equal pieces for easier serving.

Pesto, Spinach, & Cheese Flatbread

  • 1 tablespoon extra-virgin olive oil
  • 1 cup spinach, finely chopped
  • 1 clove garlic, minced
  • 1-2 teaspoons pesto (try my recipe for Perfect Pesto!)
  • ½ cup fresh mozzarella, shredded
  • ¼ cup fresh grated Parmesan cheese
  1. Preheat the oven to 350F. Line a baking sheet with parchment paper. Place 2 prepared flatbread crusts on the lined baking sheet.
  2. In a medium skillet, head extra virgin olive oil over medium heat.
  3. Add spinach and garlic and sauté until wilted, about 1 to 2 minutes.
  4. Spread the spinach mixture on the flatbread crusts.
  5. Top with Mozzarella and parmesan cheeses.
  6. Drizzle pesto evenly over flatbreads.
  7. Bake 12 to 13 minutes until the top is golden and bubbly. Remove from oven and allow to cool slightly before slicing or serving.

Featured photo by Jade Wulfraat

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