Loaded Mediterranean Flatbreads

Serves:
2 large flatbreads (serves 4)
Prep Time:
Total Time:

Just a moment please...

Mediterranean Flatbreads: Deflated easy to make flatbreads with no yeast. The result is almost a cracker-like crispy crust topped with any toppings you like! I chose a bunch of fun Mediterranean toppings for my version.
Print Recipe

My favorite no yeast flatbread recipe topped with loads of Mediterranean toppings. A perfect appetizer or meal!

Ingredients

Dough:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup water
1/3 cup milk
2 tablespoons olive oil

Toppings:

Olive oil
Roasted red pepper
Kalamata olives
Banana peppers
Cherry tomatoes
Artichoke hearts
Feta cheese
Fresh basil

Directions

To Make Dough: Stir together all ingredients in a medium bowl. Use your hand to knead the dough lightly until it forms a soft, smooth ball. If at any point the dough is very sticky, add a bit more flour. Knead the dough for 5-6 minutes. After dough is in a smooth, soft ball, cover with plastic wrap and let sit for a few minutes.

To make flatbreads:
1) Preheat oven to 425 degrees F. Cut dough in half and roll each half out on a lightly floured surface. When dough is rolled out into a roughly 8×12 rectangle, transfer it to a baking sheet.

2) Prick the dough with a fork all over and drizzle with olive oil. Top dough with any toppings you are using (except for basil). If you’re toppings are kept in brines (olives, artichokes, etc.) then dry them off well before adding them to the flatbread. Season with salt and pepper.

3) Bake the flatbreads for 12-15 minutes until browned and crispy around the edges.

4) Remove flatbreads from oven and sprinkle with fresh basil. Slice and serve while warm!