Updated date:

Wonderfully Scrumptious Flatbread Recipe (Plus Topping Ideas)

Silva has a background as a technical writer. In addition to how-to articles, she writes about cooking, travel, and personal experiences.

Delicious flatbread!

Delicious flatbread!

This recipe is for a versatile, easy-to-make flatbread. There's no dough sheet or baking sheet to wash (just a sauté pan and a mixing bowl).

I made two versions last night for my granddaughters, one who loves zucchini and onions, and one who loves beans and cheese (and hates onions).

First, I sliced two zucchini into thin rounds, half a small onion into thin rounds, and half a red pepper into long thin strips, and I sauteed this mixture slowly in olive oil until tender. (I added about five crimini mushrooms, sliced, for even more flavor the second time I made this.)

I placed a large Pampered Chef pizza stone in the oven, and then preheated the oven to 450 degrees. I placed another pizza stone on the counter. You can use cookie sheets instead if you don't have pizza stones.

I peeled and sliced a large tomato into thin rounds and set aside on a paper towel to drain. I also washed, dried, and diced up 5 leaves of fresh basil.

I made the flatbread recipe (below) and divided it in half. In the first half, I added some McCormick Italian herb grinder spices. I rolled the first half out as directed, quite thin, onto parchment paper, and transferred it to the oven, on the parchment paper. Bake, watching carefully. When it started to become golden, but wasn't quite ready yet, I took it from the oven and flipped it over.

Flipping it over is the important step if you want a crisp crust.

On top, I placed a sprinkle of mozzarella and parmesan cheese, the tomato rounds, and the sauteed veggies. I added a small amount of garlic powder, oregano, salt and pepper. I returned it to the oven, still on the parchment paper, just until the cheese melted and began to bubble.

I lifted it out by gripping the parchment paper on both sides (leaving the stone in the oven) and slid it onto the other pizza stone.

I rolled out the remaining half of the dough, again quite thin, and baked it, on its parchment paper, removing it and turning it over when it was almost ready. I spread refried pinto beans over it, sprinkled it liberally with Kraft Mexican shredded cheese, and returned it to the oven until it was melted and bubbly. You could add whatever spices you like to this version and also chopped onions. I made it only with beans and cheese to cater to my granddaughter. You could also add browned hamburger meat.

If this dough is baked without toppings, It is similar to a cracker . . . a tasty cracker. I will try this again, adding sesame seeds and spices, and mark it into cracker shapes before baking.

For the flatbread crust, I adapted a recipe called Crisp Rosemary Flatbread
 from the July 2008 issue of Gourmet.

Ingredients

For the flatbread:

  • 1 3/4 cups unbleached all-purpose flour (or half white, half whole wheat or spelt flour
)
  • 1 tablespoon chopped rosemary (I didn't have this on hand)
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/3 cup olive oil

For the zucchini version:

  • 2 zucchini, sliced into thin rounds
  • 1/2 small onion, sliced into thin rounds
  • 1/2 red pepper, sliced into long thin strips
  • 5 crimini mushrooms
  • olive oil, for sauteeing
  • 1 large tomato, peeled and sliced into thin rounds
  • 5 basil leaves, washed, dried, and diced
  • Sprinkling of mozzarella and Parmesan cheese
  • To taste: garlic powder, oregano, salt, and pepper

For the Tex-Mex version:

  • Refried pinto beans
  • Kraft Mexican shredded cheese

Instructions

  1. Preheat oven to 450°F with a heavy baking sheet on rack in middle. (I used a pizza stone.)
  2. Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  3. Divide the dough into 2 pieces and roll out 1 piece on a sheet of parchment paper into a 10-inch round (the shape can be rustic; dough should be thin).
  4. Slide round (still on parchment) onto a preheated baking sheet and bake, watching carefully. When it starts to become golden but isn't quite ready, remove the pizza stone from the oven and flip over the flatbread.
  5. For the zucchini version: In a pan, slowly saute the zucchini, onion, red pepper, and mushrooms in olive oil until tender; then set aside. On top of the flatbread, sprinkle mozzarella and Parmesan cheese. Add sauteed veggies, tomato slices, basil, and a small amount of garlic powder, oregano, salt, and pepper. Return the flatbread to the oven and continue baking until the cheese has melted and begins to bubble.
  6. For the Tex-Mex version: Spread refried pinto beans on top of the flatbread, then liberally sprinkle Kraft Mexican shredded cheese. Return the flatbread to the oven and continue baking until the cheese is melted and bubbly.
  7. Transfer the baked flatbread (discard parchment) to a rack to cool, then make the second round on fresh parchment (do not oil or salt until just before baking).

I have made my own pizza crust from scratch for years. It's made with yeast and takes a couple of hours. I will probably use this recipe instead from now on. It's fast, easy, crisp, and tasty!

To make a traditional pizza, just spread with tomato sauce and add the toppings you prefer. I plan to try making crackers with this recipe next. I will add savory herbs and seeds, mark the sections off with a table knife, poke holes in it with a fork, and then after baking, break it apart into crackers. I envision serving it with hummus and other spreadables.

Flatbread can be made two days ahead and cooled completely, then kept in an airtight container at room temperature.

Update: This morning I made another batch of flatbread. I divided the dough in half and made the first half plain. My husband ate it for breakfast along with scrambled eggs.

I rolled out the other half and added: Italian herb grinder, a breath of oregano and basil, salt and pepper, and Kraft Parmesan Cheese, the kind you shake out of a green container. Over all this I liberally sprinkled white sesame seeds. I carefully pressed all the toppings into the dough with the palm of my hand.

I baked as before, until almost done, then removed it and flipped it over and returned it to the oven for about two more minutes. I was afraid the toppings would fall off when I flipped it, but they stayed in place! And this is beyond yummy. I chopped a ripe avocado into small chunks and ate it on top of a pie-shaped slice of this flatbread. Heavenly. It will be wonderful with hummus.

Flatbread with herbs, Parmesan cheese, and seeds

Flatbread with herbs, Parmesan cheese, and seeds

Bread Crumbs!

Wow, I just had to come back here again and update you on my latest discovery for this versatile recipe.

I needed bread crumbs. I had some leftover homemade flatbread from the above recipe and I broke it up into pieces, tossed it into my Cuisinart Mini Prep Plus, hit Grind, and got perfect bread crumbs.

Remember, if you have any flatbread left over, whirl it up into bread crumbs, store it in the freezer, and you will have breadcrumbs on hand for toppings or whatever you need them for!

Comments

Silva Hayes (author) from Spicewood, Texas on May 25, 2015:

You can roll it out like a rectangle and bake it on a cookie sheet if you wish.

peachy from Home Sweet Home on May 25, 2015:

Thanks, i will try it out, gotra buy the flat pan first

Silva Hayes (author) from Spicewood, Texas on January 22, 2015:

No I haven't thought of doing that, but what a good idea! Thanks. Appreciate your stopping by.

Andrew on January 22, 2015:

Hi Supriya,My first time here and have already brokmaoked several of your recipes. (this one included). Definitely trying this flatbread in the next couple days.BTW, for your option 4, have you considered taking a quick picture of the recipe with your favorite camera / phone. I do it often and then put it into a pdf or whatever Have fun and thanks for sharing your recipes ~Varada

Silva Hayes (author) from Spicewood, Texas on January 17, 2015:

Hi, peachpurple! Thanks for the visit. Yes it looks like pizza dough, but it's more crunchy like a cracker. I also make my pizza dough from scratch and it has yeast in it. Let me know if you want the recipe.

peachy from Home Sweet Home on January 16, 2015:

that is more like a pizza, bread, never heard of it but sure looks good

Silva Hayes (author) from Spicewood, Texas on March 28, 2014:

Oh thank you so much for your visit and comment, vocalcoach! You will enjoy this recipe. It's so versatile.

Audrey Hunt from Idyllwild Ca. on March 28, 2014:

Oh, how I love flatbread. And now, thanks to you, I can make my own. Fabulous hub and voted up, useful, awesome, interesting and sharing!

Silva Hayes (author) from Spicewood, Texas on February 06, 2014:

Good luck; should turn out well 'cause this is so easy!

Barbara Badder from USA on February 06, 2014:

I'm going to give this recipe a try. Thanks.

Silva Hayes (author) from Spicewood, Texas on November 04, 2013:

I just made a batch of herbed and seeded flatbread and added an update, including a photograph. Yummy and tasty.

Silva Hayes (author) from Spicewood, Texas on November 04, 2013:

Vacation Trip and Ceres, thanks for your comments. This recipe is both tasty and easy to make!

Ceres Schwarz on November 04, 2013:

This recipe for flatbread homemade zucchini pizza looks delicious. The images make it look so yummy and tasty. Now I want to try some.

Susan from India on November 04, 2013:

Wow... This is simply mouth watering. Thanks for sharing. Voted up.

Silva Hayes (author) from Spicewood, Texas on November 03, 2013:

Thanks so much for the visit and the comment.

Dil Vil from India on November 03, 2013:

Wow this is good, thank you for the same.

Related Articles