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Homemade Flatbread Recipe

My homemade flatbread recipe is an easy, fast recipe that will make delicious, soft flatbread each and every time! Save the recipe now to Pinterest so you can always find it. 
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Course: Appetizer, dinner
Cuisine: American, Italian American
Keyword: flatbread, flatbread recipe, homemade flatbread, homemade flatbread recipe
Prep Time: 5 minutes
Cook Time: 8 minutes
Rising: 20 minutes
Servings: 3 Flatbreads
Author: Rachel

Equipment

  • Baking sheet

Ingredients

  • 2 1/4 cup all-purpose flour
  • 1 tsp sugar
  • 1/2 tsp fine sea salt
  • 3/4 cup warm water About 110 degrees
  • 1 package of dry active yeast
  • 2 tbsp extra virgin olive oil
  • Additional flour for rolling about. Maybe 1/4 cup.
  • 1/4 cup extra virgin olive oil - This is for brushing onto the edges of the rolled out bread.

Rachel's Spring Flatbread Build

  • 2-3 radishes, sliced
  • 3 asparagus spears, cut into 2-3 inch pieces with woody ends removed
  • 2 oz havarti cheese
  • 2 oz parmesan cheese
  • 3 pieces of prosciutto
  • 1 tbsp fresh dill I added half of this ahead of time and about half after it was cooked.
  • Dollops of Garlic & Green Onion Pesto

Kevin's Flatbread Build

  • 1 sliced tomato
  • 2-3 tbsp fresh basil, chopped
  • 4 oz fresh mozzarella
  • 1-2 pieces of fresh garlic, sliced
  • Kevin dipped his in the Garlic & Green Onion Pesto too

Instructions

  • Preheat the oven to 500 degrees.
  • Sift or whisk together flour, sugar and salt in a large bowl and then set it aside.
  • In a second bowl, add the warm water and add the dry active yeast. Lightly mix with a stainless steel whisk or even just wish the bowl around. You can also use a wooden spoon but sometimes it tends to grab some of the yeast. Set this aside for about 3-5 minutes. The yeast will lightly bubble and/or foam.
  • When the yeast foams, pour the flour mixture into it and mix with a wooden spoon. When the dough is shaggy, you can use your hands to bring it together a little more. Then add the extra virgin olive oil and again use your hands to pull it together and lightly form it into a ball.
  • Cover the bowl with a tea towel or plastic wrap and set the bowl in a warm place for 20-30 minutes.
  • Once the time is up, fully bring the dough together with your hands and place the ball on a floured work surface. Using a stainless steel dough cutter or bench scraper, cut the dough into three equal pieces. Put two back in the bowl and cover and work with one at a time.
  • Flour the work surface and the rolling pin. Roll across the surface once and then roll into a a rectangle shape. Roll from the middle out until the dough is about 1/4 an inch thick.
  • Gently lift the dough and place it on a parchment paper lined baking sheet. Top with toppings as desired. Brush the edges with extra virgin olive oil, any of the vegetables showing and drizzle a little over the cheese. Bake for 8 -10 minutes and then immediately remove the parchment paper from the baking sheet to cool. Use 10 minutes if you want a browner crust. It should be done at 8 minutes.
  • Give the flatbread a few minutes to cool and then slice with a pizza cutter. Serve topped with fresh herbs and enjoy!