Just imagine: warm, fragrant flatbreads fresh from your oven, ready to transform any meal from ordinary to extraordinary. Whether you’re craving a quick weeknight dinner, a cozy comfort food fix, or a show-stopping centerpiece for your next gathering, this collection of 20 delicious recipes has you covered. Let’s dive in and discover your new favorite flatbread!
Garlic and Herb Flatbread
You’ve probably skipped flatbread recipes thinking they’re too fussy. This garlic and herb version proves otherwise—it’s a straightforward, no-yeast dough that bakes up crisp and fragrant in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1½ cups
– Baking powder – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Warm water – ½ cup
– Garlic – 2 cloves, minced
– Fresh rosemary – 1 tbsp, chopped
– Fresh thyme – 1 tsp, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Make a well in the center and pour in the olive oil and warm water.
4. Stir with a fork until a shaggy dough forms, then knead by hand for 2 minutes until smooth—tip: avoid over-kneading to keep the flatbread tender.
5. On a lightly floured surface, roll the dough into a ¼-inch thick oval or rectangle.
6. Transfer the dough to the prepared baking sheet.
7. In a small bowl, mix the minced garlic, chopped rosemary, and chopped thyme.
8. Brush the dough lightly with 1 tbsp of olive oil (use extra from your pantry).
9. Sprinkle the garlic-herb mixture evenly over the dough, pressing it in gently with your fingertips—tip: mince the garlic finely to prevent burning during baking.
10. Bake for 12–15 minutes, until the edges are golden brown and the surface is crisp.
11. Remove from the oven and let cool on the sheet for 2 minutes before slicing.
12. Slice into wedges or strips and serve immediately—tip: for extra flavor, brush with a bit more olive oil right after baking.
Golden and crisp with a tender interior, this flatbread delivers a punch of garlic and earthy herbs in every bite. Get creative by topping it with arugula and shaved Parmesan for a light meal, or tear it into pieces to scoop up hummus or soups.
Whole Wheat Flatbread with Honey Drizzle
Ditch the store-bought flatbreads and make this simple whole wheat version at home. It’s soft, slightly nutty, and perfect for tearing and sharing. A final drizzle of honey adds a touch of sweetness that makes it irresistible.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Whole wheat flour – 1 ½ cups
– Warm water – ½ cup
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Honey – 2 tbsp
Instructions
1. Combine 1 ½ cups whole wheat flour and ½ tsp salt in a large bowl.
2. Make a well in the center and pour in ½ cup warm water and 2 tbsp olive oil.
3. Mix with a fork until a shaggy dough forms, then knead by hand on a lightly floured surface for 5 minutes until smooth.
4. Cover the dough with a damp kitchen towel and let it rest at room temperature for 30 minutes to relax the gluten.
5. Divide the rested dough into 4 equal pieces and roll each into a ball.
6. On a lightly floured surface, use a rolling pin to flatten each ball into a ¼-inch thick circle.
7. Heat a dry cast-iron skillet or griddle over medium-high heat until a drop of water sizzles immediately.
8. Cook one flatbread at a time for 2 minutes on the first side until bubbles form and the bottom has golden brown spots.
9. Flip and cook for 1 more minute on the second side until puffed and cooked through.
10. Transfer the cooked flatbread to a plate and cover with a clean towel to keep warm while repeating with the remaining dough.
11. Drizzle 2 tbsp honey evenly over the warm flatbreads just before serving.
12. Let the flatbreads cool slightly for 2 minutes to allow the honey to set slightly.
Lightly charred spots from the skillet give these flatbreads a subtle smokiness that pairs beautifully with the floral honey. The texture is wonderfully chewy yet tender, ideal for scooping dips or wrapping around grilled vegetables. For a savory twist, sprinkle with flaky sea salt right after the honey drizzle.
Cheesy Stuffed Flatbread
Perfect for busy weeknights, this cheesy stuffed flatbread delivers maximum flavor with minimal effort. Prepare the dough and filling simultaneously to save time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Warm water – ¾ cup
– Instant yeast – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Shredded mozzarella cheese – 1½ cups
– Grated Parmesan cheese – ½ cup
– Garlic powder – 1 tsp
– Italian seasoning – 1 tsp
Instructions
1. Combine 2 cups all-purpose flour, 1 tsp instant yeast, and ½ tsp salt in a large bowl.
2. Pour in ¾ cup warm water and 2 tbsp olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. While the dough rises, mix 1½ cups shredded mozzarella cheese, ½ cup grated Parmesan cheese, 1 tsp garlic powder, and 1 tsp Italian seasoning in a medium bowl.
6. Preheat a cast-iron skillet over medium-high heat to 400°F for even cooking.
7. Divide the risen dough into 4 equal balls and roll each into a 6-inch circle on a floured surface.
8. Spoon ¼ of the cheese mixture onto the center of each dough circle, leaving a ½-inch border.
9. Fold the edges over the filling and pinch to seal tightly, preventing leaks.
10. Carefully place one stuffed flatbread seam-side down in the preheated skillet.
11. Cook for 4-5 minutes until the bottom is golden brown with dark spots.
12. Flip the flatbread using a spatula and cook for another 4-5 minutes until both sides are crisp.
13. Repeat steps 10-12 with the remaining flatbreads, keeping cooked ones warm under foil.
14. Let the flatbreads rest for 2 minutes before slicing to allow the cheese to set slightly.
Crunchy on the outside with a molten, savory cheese center, these flatbreads offer a satisfying contrast. Serve them sliced with marinara for dipping or top with fresh arugula for a peppery bite.
Spicy Jalapeño and Cheddar Flatbread
Oven-baked flatbreads are the ultimate weeknight win. This spicy jalapeño and cheddar version delivers bold flavor with minimal effort. It’s crispy, cheesy, and ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Greek yogurt – ½ cup
– Jalapeño – 1, finely chopped
– Shredded cheddar cheese – ¾ cup
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the all-purpose flour, baking powder, and salt.
3. Add the Greek yogurt to the dry ingredients and mix until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 2 minutes until smooth.
5. Roll the dough into a 10-inch circle, about ¼-inch thick.
6. Brush the surface evenly with the olive oil.
7. Sprinkle the shredded cheddar cheese and finely chopped jalapeño over the dough, leaving a ½-inch border.
8. Bake for 12-15 minutes until the edges are golden brown and the cheese is bubbly.
9. Let the flatbread cool on the baking sheet for 5 minutes before slicing.
A crisp, golden crust gives way to a soft, chewy interior packed with melted cheddar and spicy jalapeño bites. Serve it warm as a standalone snack or slice it into wedges to accompany soups and salads. For extra heat, add a drizzle of hot honey or a sprinkle of red pepper flakes before serving.
Rosemary and Olive Oil Flatbread
Rustic yet refined, this rosemary and olive oil flatbread delivers earthy flavor with minimal effort. The dough comes together quickly and bakes to golden perfection. Serve warm for the best texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Warm water – ¾ cup
– Olive oil – ¼ cup
– Active dry yeast – 1 tsp
– Salt – 1 tsp
– Fresh rosemary – 2 tbsp chopped
Instructions
1. Combine 2 cups all-purpose flour, 1 tsp active dry yeast, and 1 tsp salt in a large mixing bowl.
2. Add ¾ cup warm water and ¼ cup olive oil to the dry ingredients.
3. Stir the mixture until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat your oven to 450°F and place a baking sheet or pizza stone inside to heat.
6. Punch down the risen dough and divide it into 4 equal portions.
7. Roll each portion into a thin oval shape about ¼-inch thick on a floured surface.
8. Sprinkle 2 tbsp chopped fresh rosemary evenly over the rolled dough, pressing it gently into the surface.
9. Transfer the flatbreads to the preheated baking sheet and bake for 12-15 minutes until golden brown and crisp around the edges.
10. Remove from the oven and brush immediately with a light drizzle of olive oil for extra shine and flavor.
Notably crisp with a tender interior, this flatbread features pockets of aromatic rosemary in every bite. Pair it with hummus or use as a base for Mediterranean-inspired toppings like feta and olives. The olive oil creates a subtle richness that complements both simple and elaborate accompaniments.
Za’atar Spiced Flatbread
Let’s make a simple, aromatic flatbread that’s perfect for dipping or as a side. Za’atar brings earthy, herbal notes to a soft, chewy base. You’ll have fresh bread ready in under an hour.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 2 cups
– Warm water (110°F) – ¾ cup
– Active dry yeast – 1 tsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Za’atar spice blend – 2 tbsp
Instructions
1. Combine warm water, yeast, and 1 tsp sugar in a bowl; let sit for 5 minutes until foamy.
2. In a large bowl, mix flour and salt.
3. Pour yeast mixture and 1 tbsp olive oil into flour; stir until a shaggy dough forms.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Preheat oven to 450°F and place a baking sheet inside to heat.
7. Punch down dough and divide into 4 equal balls.
8. Roll each ball into a ¼-inch thick oval on a floured surface.
9. Brush each flatbread with remaining olive oil and sprinkle evenly with za’atar.
10. Transfer flatbreads to the hot baking sheet and bake for 8–10 minutes until puffed and golden with browned spots.
11. Remove from oven and let cool on a wire rack for 2 minutes before serving.
Soft and slightly chewy with a crisp bottom from the hot baking sheet. The za’atar creates a fragrant, savory crust that pairs well with hummus or labneh. Serve warm, torn into pieces for sharing.
Soft and Fluffy Naan Bread
Unbelievably simple to make, this homemade naan rivals any restaurant version. You’ll need just a few pantry staples and about an hour from start to finish. The result is soft, pillowy flatbreads perfect for scooping up curries or enjoying on their own.
Serving: 8 naan | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 3 cups
– Warm water – 1 cup
– Plain yogurt – ½ cup
– Active dry yeast – 2¼ tsp
– Sugar – 1 tsp
– Salt – 1 tsp
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Butter – 2 tbsp, melted
Instructions
1. Combine 1 cup warm water (110°F), 2¼ tsp active dry yeast, and 1 tsp sugar in a bowl; let sit for 5 minutes until foamy.
2. In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt.
3. Add the yeast mixture, ½ cup plain yogurt, and 2 tbsp olive oil to the flour; mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 30 minutes until doubled in size.
6. Divide the dough into 8 equal pieces and roll each into a ball.
7. On a floured surface, roll each ball into a ¼-inch thick oval.
8. Heat a cast-iron skillet over medium-high heat until a drop of water sizzles.
9. Cook one naan at a time for 1–2 minutes until bubbles form and the bottom is golden brown with charred spots.
10. Flip and cook for another 1 minute until cooked through.
11. In a small bowl, mix 2 tbsp melted butter and 2 cloves minced garlic.
12. Brush the warm naan with the garlic butter mixture.
13. Repeat with remaining dough, stacking cooked naan under a towel to keep soft.
Delightfully tender with a slight chew, these naan have a subtle tang from the yogurt. The garlic butter adds a savory richness that pairs beautifully with spicy dishes. For a fun twist, top with fresh cilantro or a sprinkle of nigella seeds before serving.
Pesto and Sun-Dried Tomato Flatbread
Escape the holiday cooking chaos with this simple flatbread that packs bold flavor. It requires minimal effort but delivers maximum impact, perfect for last-minute gatherings or a quick weeknight treat. You’ll have a restaurant-worthy appetizer ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pre-made pizza dough – 1 lb
– Basil pesto – ½ cup
– Sun-dried tomatoes in oil – ½ cup, drained and chopped
– Shredded mozzarella cheese – 1 cup
– Olive oil – 1 tbsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Roll out the pizza dough on a lightly floured surface into a 12-inch circle or rectangle about ¼-inch thick.
3. Transfer the dough to the prepared baking sheet and brush the entire surface evenly with olive oil.
4. Spread the basil pesto over the dough, leaving a ½-inch border around the edges for a crisp crust.
5. Sprinkle the shredded mozzarella cheese evenly over the pesto layer.
6. Scatter the chopped sun-dried tomatoes on top of the cheese, distributing them uniformly.
7. Lightly sprinkle salt over the assembled flatbread to enhance the flavors.
8. Bake in the preheated oven for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
9. Remove from the oven and let it cool on the baking sheet for 5 minutes before slicing to prevent the toppings from sliding off.
10. Slice into wedges or squares using a pizza cutter or sharp knife for clean edges.
Delight in the crispy, chewy crust that contrasts beautifully with the creamy pesto and tangy sun-dried tomatoes. The melted mozzarella adds a gooey richness that ties everything together. For a creative twist, top slices with fresh arugula or a drizzle of balsamic glaze just before serving.
Sweet Cinnamon Sugar Flatbread
Holiday baking just got simpler with this sweet cinnamon sugar flatbread. It requires minimal ingredients and delivers maximum flavor in under 30 minutes. Perfect for a quick dessert or snack.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 1 tsp
– Salt – ¼ tsp
– Water – ½ cup
– Unsalted butter – 2 tbsp
– Granulated sugar – ¼ cup
– Ground cinnamon – 1 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and ¼ tsp salt until fully combined.
3. Gradually add ½ cup water to the dry ingredients, stirring with a fork until a shaggy dough forms. Tip: Avoid overmixing to keep the flatbread tender.
4. Turn the dough onto a lightly floured surface and knead it gently for about 30 seconds until smooth.
5. Roll the dough into a thin rectangle, approximately ¼-inch thick, using a rolling pin.
6. Place the rolled dough onto the prepared baking sheet.
7. Melt 2 tbsp unsalted butter in a small bowl and brush it evenly over the entire surface of the dough.
8. In another small bowl, mix ¼ cup granulated sugar and 1 tbsp ground cinnamon together thoroughly.
9. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, pressing lightly to adhere. Tip: Use your hands to spread it for better coverage.
10. Bake in the preheated oven for 12–15 minutes, until the edges are golden brown and the top is crisp.
11. Remove from the oven and let it cool on the baking sheet for 5 minutes. Tip: Cooling slightly makes it easier to cut without crumbling.
12. Cut the flatbread into strips or squares using a sharp knife or pizza cutter.
Just out of the oven, this flatbread offers a crisp, cracker-like texture with a soft interior. The buttery base melds with the warm cinnamon sugar for a comforting, sweet bite. Serve it warm with a drizzle of honey or alongside a scoop of vanilla ice cream for an easy dessert upgrade.
Spinach and Feta Stuffed Flatbread
Deliciously simple, this spinach and feta stuffed flatbread is a crowd-pleaser that comes together quickly. Ditch the takeout menus and make this satisfying meal at home. It’s perfect for a weeknight dinner or casual entertaining.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 2 cups
– Warm water (110°F) – ¾ cup
– Active dry yeast – 1 tsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Fresh spinach – 5 oz
– Feta cheese – 1 cup, crumbled
– Garlic – 2 cloves, minced
– Egg – 1 (for egg wash)
Instructions
1. Combine the warm water, active dry yeast, and 1 tsp of sugar (not listed, from pantry) in a bowl. Let it sit for 5 minutes until foamy.
2. In a large bowl, mix the all-purpose flour and salt.
3. Pour the yeast mixture and 1 tbsp of olive oil into the flour. Stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: If the dough is too sticky, add a little more flour, 1 tbsp at a time.
5. Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
6. While the dough rises, heat the remaining 1 tbsp of olive oil in a skillet over medium heat.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Add the fresh spinach and cook for 3-4 minutes until wilted. Tip: Squeeze out any excess liquid from the spinach to prevent a soggy flatbread.
9. Transfer the spinach mixture to a bowl and let it cool for 5 minutes.
10. Stir the crumbled feta cheese into the cooled spinach mixture.
11. Preheat your oven to 425°F and line a baking sheet with parchment paper.
12. Punch down the risen dough and divide it into 4 equal pieces.
13. Roll each piece into a 6-inch circle on a floured surface.
14. Place ¼ of the spinach-feta mixture in the center of each dough circle.
15. Fold the edges of the dough over the filling, pinching to seal and form a stuffed round. Tip: Ensure the seams are tightly sealed to prevent filling from leaking during baking.
16. Place the stuffed flatbreads seam-side down on the prepared baking sheet.
17. Beat the egg with 1 tbsp of water (not listed, from pantry) to make an egg wash.
18. Brush the tops of the flatbreads with the egg wash.
19. Bake at 425°F for 15-18 minutes until golden brown.
20. Let the flatbreads cool on the baking sheet for 5 minutes before serving.
Unbelievably flaky and tender, the crust gives way to a savory, garlicky filling with creamy feta. Serve it warm, sliced into wedges with a side of tzatziki or marinara sauce for dipping, or enjoy it as a handheld meal straight from the oven.
Garlic Butter Parmesan Flatbread
Ditch the delivery and make restaurant-quality flatbread at home. This garlic butter parmesan version comes together quickly with pantry staples. You’ll have crispy, cheesy bread ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Warm water – ½ cup
– Active dry yeast – 1 tsp
– Sugar – ½ tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Unsalted butter – 4 tbsp
– Garlic – 3 cloves, minced
– Grated parmesan cheese – ½ cup
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Combine warm water (110°F), yeast, and sugar in a small bowl; let sit for 5 minutes until foamy.
2. In a large bowl, mix flour and salt.
3. Pour yeast mixture and olive oil into flour; stir until a shaggy dough forms.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Preheat oven to 450°F and place a baking sheet inside to heat.
7. Punch down dough and roll into a 12-inch circle on parchment paper.
8. Melt butter in a small saucepan over medium heat; add minced garlic and cook for 1 minute until fragrant.
9. Brush garlic butter evenly over dough, leaving a ½-inch border.
10. Sprinkle parmesan cheese over buttered dough.
11. Transfer parchment with dough to the hot baking sheet; bake for 12-15 minutes until edges are golden brown and crispy.
12. Remove from oven and immediately sprinkle with chopped parsley.
13. Let cool for 2 minutes before slicing into wedges.
Tip: For extra crispiness, preheat the baking sheet for at least 10 minutes before baking.
Tip: Use fresh garlic instead of powdered for a more robust flavor.
Tip: Don’t skip the sugar—it helps activate the yeast for a better rise.
The flatbread emerges with a crackly exterior and a soft, chewy interior. The garlic butter soaks into the crust, while the parmesan creates savory, salty pockets. Try serving it alongside marinara for dipping or topping with fresh arugula and prosciutto for a light meal.
Multigrain Seeded Flatbread
Grab a wholesome, nutty flatbread that’s perfect for sandwiches or dipping. This multigrain seeded version comes together quickly with pantry staples. It bakes up crisp on the outside with a pleasantly chewy interior.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Whole wheat flour – 1 cup
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – 1 tsp
– Mixed seeds (like sunflower, sesame, flax) – ½ cup
– Water – 1 cup
– Olive oil – 2 tbsp
– Honey – 1 tbsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup whole wheat flour, 1 cup all-purpose flour, 2 tsp baking powder, and 1 tsp salt.
3. Stir in ½ cup mixed seeds until evenly distributed.
4. In a separate bowl, combine 1 cup water, 2 tbsp olive oil, and 1 tbsp honey.
5. Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix to keep the bread tender.
6. Turn the dough onto a lightly floured surface and knead gently for about 30 seconds until it forms a smooth ball.
7. Roll the dough into a ½-inch thick circle or rectangle, using a rolling pin for even thickness to ensure uniform baking.
8. Transfer the dough to the prepared baking sheet and use a knife to score the surface lightly into 8 pieces.
9. Bake in the preheated oven for 20-25 minutes, or until the flatbread is golden brown and sounds hollow when tapped.
10. Remove from the oven and let it cool on a wire rack for at least 5 minutes before serving.
11. Keep leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
Kneading briefly prevents toughness, while the seeds add a satisfying crunch. This flatbread has a hearty, earthy flavor from the whole grains, making it ideal for tearing and dipping into soups or spreading with hummus. For a creative twist, top warm slices with avocado and a sprinkle of sea salt.
Avocado and Lime Flatbread
Bold flavors meet simple assembly in this vibrant flatbread. Avocado and lime create a zesty, creamy topping that comes together in minutes. It’s a perfect quick lunch or appetizer for gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Flatbread – 4 pieces
– Avocado – 2 large
– Lime – 1
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Red pepper flakes – ¼ tsp
Instructions
1. Preheat oven to 400°F.
2. Place flatbreads on a baking sheet.
3. Brush each flatbread with ½ tbsp olive oil.
4. Bake for 8–10 minutes until edges are golden and crisp.
5. Halve avocados and remove pits while flatbreads bake.
6. Scoop avocado flesh into a bowl.
7. Mash avocado with a fork until slightly chunky.
8. Juice lime directly into bowl to prevent browning.
9. Stir in salt and red pepper flakes.
10. Spread avocado mixture evenly over warm flatbreads.
11. Slice remaining lime half into wedges for garnish.
12. Serve immediately.
Freshly baked flatbread provides a crisp base that contrasts with the creamy avocado. The lime adds a bright, tangy kick balanced by subtle heat from the flakes. Try topping it with grilled shrimp or a sprinkle of cotija cheese for extra depth.
Caramelized Onion and Goat Cheese Flatbread
You’ll find this caramelized onion and goat cheese flatbread hits the spot when you crave something savory yet simple. It’s perfect for a quick dinner or appetizer. The sweet onions and tangy cheese create a balanced flavor that’s hard to resist.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Pizza dough – 1 lb
– Yellow onion – 1 large
– Olive oil – 2 tbsp
– Goat cheese – 4 oz
– Fresh thyme – 1 tbsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 450°F and place a baking sheet inside to heat up.
2. Thinly slice the yellow onion into half-moons.
3. Heat 2 tbsp of olive oil in a large skillet over medium heat.
4. Add the sliced onion and ½ tsp of salt to the skillet.
5. Cook the onion for 20 minutes, stirring every 5 minutes, until it turns deep golden brown and soft.
6. While the onion cooks, roll out the pizza dough on a floured surface into a 12-inch circle.
7. Carefully remove the hot baking sheet from the oven and place the dough on it.
8. Spread the caramelized onion evenly over the dough, leaving a ½-inch border.
9. Crumble 4 oz of goat cheese over the onion layer.
10. Sprinkle 1 tbsp of fresh thyme leaves over the top.
11. Bake the flatbread at 450°F for 12-15 minutes, until the crust is golden and the cheese is slightly melted.
12. Let the flatbread cool for 5 minutes before slicing.
Zesty and aromatic, this flatbread offers a crisp crust with a soft, savory topping. The caramelized onions add a sweet depth that pairs beautifully with the creamy goat cheese. For a creative twist, top it with a drizzle of balsamic glaze or serve alongside a fresh arugula salad.
BBQ Chicken Flatbread Pizza
Let’s skip the takeout tonight—this BBQ chicken flatbread pizza comes together faster than delivery. Loaded with smoky-sweet flavors and crispy edges, it’s the ultimate weeknight win.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Flatbread – 2 pieces
– Cooked shredded chicken – 1 cup
– BBQ sauce – ½ cup
– Shredded mozzarella cheese – 1 cup
– Red onion – ¼ cup, thinly sliced
– Fresh cilantro – 2 tbsp, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the flatbreads on the prepared baking sheet.
3. Spread ¼ cup of BBQ sauce evenly over each flatbread, leaving a ½-inch border around the edges.
4. Divide the shredded chicken evenly between the flatbreads, scattering it over the sauce.
5. Sprinkle ½ cup of shredded mozzarella cheese over each flatbread.
6. Top evenly with the thinly sliced red onion.
7. Bake at 425°F for 12–15 minutes, until the cheese is fully melted and the edges are golden brown and crisp.
8. Remove from the oven and let cool for 2 minutes.
9. Drizzle the remaining BBQ sauce over the pizzas in a zigzag pattern.
10. Sprinkle the chopped fresh cilantro evenly over the top.
11. Slice each flatbread into 4 pieces using a pizza cutter or sharp knife.
Unbelievably crispy and chewy, each bite delivers a punch of smoky BBQ balanced by the sharp red onion and fresh cilantro. Try serving it with a side of cool ranch dressing for dipping, or crumble some blue cheese on top before baking for an extra tangy twist.
Lemon and Thyme Flatbread
A bright, herby flatbread that’s perfect for sharing. This lemon and thyme version comes together fast with minimal ingredients. It’s ideal for a quick appetizer or a simple side.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Warm water – ½ cup
– Active dry yeast – 1 tsp
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Lemon – 1
– Fresh thyme – 2 tbsp
Instructions
1. Combine 1 ½ cups all-purpose flour, 1 tsp active dry yeast, and ½ tsp salt in a large bowl.
2. Add ½ cup warm water and 1 tbsp olive oil to the dry ingredients.
3. Stir the mixture until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rest for 30 minutes at room temperature.
6. While the dough rests, zest and juice 1 lemon.
7. Strip 2 tbsp fresh thyme leaves from their stems.
8. Preheat your oven to 450°F and place a baking sheet or pizza stone inside to heat.
9. Punch down the rested dough and divide it into 4 equal pieces.
10. Roll each piece into a thin, roughly 8-inch round on a floured surface.
11. Brush each round with the remaining 1 tbsp olive oil.
12. Sprinkle the lemon zest, lemon juice, and fresh thyme leaves evenly over the oiled dough.
13. Carefully transfer the flatbreads to the preheated baking sheet.
14. Bake at 450°F for 12-15 minutes, until the edges are golden brown and crisp.
15. Remove the flatbreads from the oven and let them cool on a wire rack for 2 minutes.
The flatbread emerges crisp at the edges with a tender, chewy center. The lemon provides a sharp, bright acidity that cuts through the earthy thyme. For a creative twist, top it with ricotta and a drizzle of honey immediately after baking.
Roasted Garlic and Rosemary Flatbread
Oven-roasted garlic and fresh rosemary transform simple dough into a fragrant flatbread perfect for holiday gatherings or cozy winter meals. This recipe delivers crispy edges with a soft, chewy center in under an hour, using just a handful of pantry staples. It’s an ideal appetizer or side that pairs beautifully with soups, salads, or charcuterie boards.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 2 cups
– Warm water – ¾ cup
– Active dry yeast – 1 tsp
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Garlic – 1 head
– Fresh rosemary – 2 tbsp
Instructions
1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
3. Combine warm water (110°F), yeast, and 1 tsp sugar in a bowl; let sit for 5 minutes until foamy.
4. Mix flour and salt in a large bowl, then add the yeast mixture and remaining 1 tbsp olive oil.
5. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
6. Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
7. Squeeze the roasted garlic cloves from their skins and mash into a paste.
8. Chop the fresh rosemary finely.
9. Punch down the dough and roll it into a ¼-inch thick rectangle on a floured surface.
10. Spread the garlic paste evenly over the dough, then sprinkle with chopped rosemary.
11. Transfer the flatbread to a parchment-lined baking sheet.
12. Bake at 400°F for 12-15 minutes until the edges are golden brown and crisp.
13. Remove from the oven and let cool for 5 minutes before slicing.
Resulting in a crisp, golden crust with a tender interior, this flatbread offers a robust garlic aroma balanced by earthy rosemary notes. Serve it warm, torn into rustic pieces alongside a creamy dip or topped with fresh arugula and shaved Parmesan for an elevated appetizer.
Chocolate Hazelnut Dessert Flatbread
Unbelievably simple yet decadent, this dessert flatbread transforms pizza night into a sweet finale. Using store-bought dough keeps it fuss-free, while chocolate-hazelnut spread delivers instant indulgence. You’ll have a warm, shareable treat ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Store-bought pizza dough – 1 lb
– Chocolate-hazelnut spread – ¾ cup
– Chopped hazelnuts – ¼ cup
– Sea salt – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 425°F and place a baking sheet inside to heat.
2. On a lightly floured surface, stretch the 1 lb pizza dough into a 12-inch oval.
3. Carefully remove the hot baking sheet and drizzle it with 1 tbsp olive oil.
4. Transfer the stretched dough onto the hot, oiled baking sheet.
5. Bake the dough for 8 minutes at 425°F until it puffs slightly and the bottom is lightly golden.
6. Remove the par-baked crust from the oven and spread ¾ cup chocolate-hazelnut spread evenly over the surface, leaving a ½-inch border.
7. Tip: For easier spreading, warm the chocolate-hazelnut spread in the microwave for 15 seconds.
8. Sprinkle ¼ cup chopped hazelnuts evenly over the spread.
9. Return the flatbread to the oven and bake for 6–7 more minutes at 425°F until the spread is bubbly and the edges are crisp.
10. Immediately after removing from the oven, sprinkle ¼ tsp sea salt over the top.
11. Tip: Let the flatbread cool on the baking sheet for 3 minutes before slicing to prevent the topping from sliding.
12. Slice into 8 pieces using a pizza cutter or sharp knife.
13. Tip: For extra crunch, toast the chopped hazelnuts in a dry skillet over medium heat for 3 minutes before sprinkling.
Rich, gooey chocolate-hazelnut spread contrasts with the crisp, chewy flatbread base, while toasted hazelnuts add a satisfying crunch. The hint of sea salt balances the sweetness perfectly. Serve it warm with scoops of vanilla ice cream or alongside fresh berries for a stunning dessert board.
Mediterranean Veggie Flatbread
Under the holiday rush, this Mediterranean Veggie Flatbread delivers a vibrant, fuss-free meal in minutes. Unleash a burst of sun-drenched flavors with minimal prep—perfect for a quick dinner or festive appetizer.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pre-made pizza dough – 1 lb
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Cherry tomatoes – 1 cup, halved
– Kalamata olives – ½ cup, pitted and sliced
– Red onion – ½, thinly sliced
– Feta cheese – ½ cup, crumbled
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Roll the pizza dough into a 12-inch circle on a floured surface, stretching it evenly to avoid thick edges.
3. Transfer the dough to the prepared baking sheet and brush the surface with 1 tbsp olive oil.
4. Sprinkle minced garlic evenly over the dough, then top with cherry tomatoes, olives, and red onion.
5. Scatter crumbled feta cheese across the vegetables, ensuring even coverage.
6. Drizzle the remaining 1 tbsp olive oil over the toppings, then sprinkle with oregano, salt, and black pepper.
7. Bake for 12–15 minutes until the crust is golden brown and the edges are crisp.
8. Remove from the oven and let cool for 2 minutes before slicing into wedges. Tip: For extra crispness, preheat the baking sheet in the oven before adding the dough.
9. Serve immediately while warm. Tip: If the dough puffs up during baking, gently press it down with a spatula halfway through.
10. Tip: For a smoky flavor, grill the flatbread over medium heat for 3–4 minutes per side instead of baking.
Beneath the golden crust, you’ll find a juicy medley of tomatoes and briny olives, balanced by creamy feta. The texture contrasts a crisp edge with a tender, chewy center—ideal for dipping in tzatziki or pairing with a simple arugula salad. Try drizzling with balsamic glaze or adding fresh basil after baking for an aromatic twist.
Smoky Paprika and Sea Salt Flatbread
Ditch the store-bought stuff—this smoky paprika and sea salt flatbread is a crispy, flavorful canvas for dips or a standalone snack. It’s simple, fast, and delivers a punch of savory smoke with every bite. You’ll need just a few pantry staples and about 30 minutes from start to finish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– All-purpose flour – 1 cup
– Warm water – ½ cup
– Olive oil – 2 tbsp
– Smoked paprika – 1 tsp
– Sea salt – ½ tsp
– Active dry yeast – ½ tsp
Instructions
1. Combine 1 cup all-purpose flour, ½ tsp active dry yeast, 1 tsp smoked paprika, and ½ tsp sea salt in a large bowl.
2. Add ½ cup warm water and 2 tbsp olive oil to the bowl, mixing until a shaggy dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Cover the dough with a damp towel and let it rest for 10 minutes to relax the gluten.
5. Preheat a cast-iron skillet over medium-high heat until it’s hot, about 5 minutes.
6. Divide the dough into 4 equal pieces and roll each into a thin, 6-inch circle.
7. Place one dough circle in the hot skillet and cook for 2 minutes until bubbles form and the bottom is golden brown.
8. Flip the flatbread and cook for another 2 minutes until both sides are crisp and charred in spots.
9. Repeat steps 7–8 with the remaining dough pieces, adjusting heat if the skillet gets too hot.
10. Transfer the cooked flatbreads to a wire rack to cool slightly, which keeps them crispy.
Grab a piece while it’s warm—the texture is delightfully crisp on the edges with a chewy center, infused with deep smoky paprika and a hint of sea salt. Serve it alongside hummus or tzatziki, or tear it into pieces for a rustic appetizer. For a creative twist, top it with fresh herbs or a drizzle of honey right after cooking.
Summary
Versatile and utterly delicious, these 20 flatbreads prove there’s a perfect recipe for every meal and mood. We hope you’re inspired to bake, share, and savor. Try a few, leave a comment with your favorite, and don’t forget to pin this roundup to your Pinterest boards for easy access. Happy cooking!
