Easy Flatbread Recipe (With Toppings)


It’s been various months since COVID-19 has upended our lives, though it nonetheless looks like we’re caught in limbo, doesn’t it? Very like everyone else, I’ve spent longer inside the kitchen – prepping, cooking, cleaning, and repeat. I can’t keep in mind the ultimate time I baked rather a lot and my new-found baking obsession is flatbread. It’s rather a lot easier than making a pizza (I’ve made an excellent few of those as properly) and easily as delicious. I haven’t regarded once more ever since I bought right here all through a beautiful flatbread recipe by means of Sally’s Baking Dependancy.

Flatbread with roasted vegetables and feta, sliced with hand holding a knife

This recipe works for every complete wheat flour (atta) and refined or all-purpose flour (maida). I’ve made a minor tweak to the recipe by means of the way in which it’s baked. Many flatbread recipes advocate inserting the entire toppings and baking it for 15-20 minutes. I uncover that the toppings don’t cook dinner dinner uniformly – 20 minutes simply is not enough time to accurately roast the greens and it’s method an extreme period of time for the cheese and your pesto WILL get incinerated. Instead, I prefer to advocate baking the plain flatbread until it’s practically accomplished, pulling it out in order so as to add toppings, and inserting it once more inside the oven for a final finish.

Roasted vegetables prep for flatbread

I usually pre-roast the greens (sliced zucchini, tomatoes, and aubergines are my go-to) the sooner evening and refrigerate until I’m ready to utilize them (I roast them in big batches to permit them for use for various recipes as properly). You might pre-cook the meats/sausages as properly and have them ready beforehand. Moreover, use an amazing top quality olive oil whereas kneading the dough and for drizzling on it. I’m at current using this Spanish olive oil that I bought in Madrid earlier this 12 months – you already know, inside the BC (Sooner than Corona) interval…

Flatbread ingredients with flour, yeast, and olive oil


Proper right here’s the important flatbread recipe. I’ve listed the instructed toppings beneath. This recipe makes 2 flatbreads and serves 4 of us.


  • Flour (complete wheat or all-purpose) – 250 gm, plus additional for the ground
  • Water (lukewarm) – 180 ml
  • Olive oil – 15 ml (1 tbsp), plus additional for brushing
  • Salt – 1 tsp
  • Mixed herbs (elective) – 1 tsp
  • Yeast (energetic dry or immediate) – 1 tsp
  • Sugar (granulated) – 1 tsp

Make the dough

  • Activate the yeast as per packet instructions. Usually, place the yeast and sugar in a bowl, pour some warmth water on it and let it rest for 5-7 minutes until it froths. I make the most of immediate yeast, which can be added to the flour immediately. Nonetheless, I nonetheless need to activate it using the above method (I moreover add various teaspoons of flour along with the yeast and sugar). I uncover that it actually works larger and in addition you moreover know if the yeast is usable (it has a shelflife!). It has to froth properly, like so.

Activated yeast frothed

  • In an enormous mixing bowl, place the flour and add salt and blended herbs (elective).
  • Pour inside the yeast slurry, olive oil, and water.
  • Knead it properly. You might knead alongside along with your fingers nevertheless I need using my hand mixer with a dough hook attachment.

Hand mixer with dough hooks

  • The dough should be thick and clear nevertheless not too tight. It’s OK if it’s a bit sticky and has some stretch. Whether or not it’s too sticky, add some flour and knead as soon as extra.

Dough after kneading

Dough left to rise

  • Cowl the bowl with a kitchen towel and depart it to rise for on the very least 45 minutes and as a lot as 2 hours. It should double in dimension.

Dough after rising

One of the simplest ways to bake

  • When you’re in a position to bake, punch the dough down and divide it into two. You might refrigerate one ball in case you’re solely making one flatbread (it’s going to closing inside the fridge for as a lot as 2 days).
  • Place the dough ball on a flippantly floured ground. Stretch and type it by hand or with a rolling pin (that’s what I do). The flatbread should be skinny, about 1/4 inch in thickness.

Flatbread on parchment sheet

  • Swap to a baking sheet lined with parchment paper and poke your fingers all through the ground of the flatbread (or prick various holes with a fork).
  • Drizzle with olive oil and brush it all through.

Flatbread drizzled with olive oil and ready to go into the oven

  • Bake in a preheated oven at 225°C for 12-15 minutes until the crust is delicate brown and seems cooked.
  • Pull out the flatbread (depart the oven on) and shortly unfold the pre-cooked toppings (see notes above and proposals beneath).
  • Put the flatbread once more inside the oven and let it cook dinner dinner for 4-5 minutes or until the cheese melts.
  • Slice and serve warmth.

Choices for toppings

Almost about toppings, a lot much less is additional. Start with some kind of sauce or pesto on the flatbread after which assemble on it with just a few greens or a mix of veggies and meat, and eventually throw on some cheese.

  • My favourite technique to eat flatbread is to slather it with handmade basil pesto and prime with roasted tomato slices and mozzarella.
  • Try sundried tomato pesto (I actually like this one from Saucery) with roasted zucchini and aubergine slices, plus crumbled feta.

Flatbread with roasted vegetables and feta, sliced with hand holding up a slice

  • For individuals who eat meat, basil pesto topped with sausage (cooked beforehand), tomato, and mozzarella is a cracker.

Flatbread with tomato, pesto, and mozzarella

  • Take a shot at Margherita flatbread with tomato sauce topped with mozzarella and modern basil leaves (sprinkle the leaves after you’ve got accomplished the entire baking course of).
  • Make it pretty with basil pesto, roasted cherry tomatoes, and any cheese you are eager on!

Flatbread with cherry tomatoes, basil pesto, and mozzarella

  • Slather the flatbread with tomato sauce, prime with caramelized onions and crumble some feta to make a moreish flatbread.

Primarily, if it tastes good on a pizza, it’s gonna work on a flatbread! I suppose chances are you’ll even try this flatbread recipe with sweet toppings (merely skip the blended herbs inside the dough though). In precise truth, I’m going to experiment a bit on this entrance and I am going to maintain you posted. Observe me on Instagram for updates.

Close-up of Flatbread with cherry tomatoes, basil pesto, and mozzarella

So give this flatbread recipe a shot and let me understand how it goes. Go away a comment beneath, notably in case you try any fascinating toppings – I am going to exchange the submit alongside along with your suggestions!

Hold protected, and placed on a masks in case you’re stepping out.


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