Ingredients
Scale
- 2 cups all-purpose flour
- 1 packet (about 2¼ teaspoons) instant yeast
- 1 teaspoon sea salt
- ¾ cup warm water (about 110°F or 43°C)
- 2 tablespoons olive oil, plus more for drizzling
- Toppings: cherry tomatoes, red onion, bell peppers, feta cheese, fresh herbs (like parsley or basil)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour with 1 packet of instant yeast and 1 teaspoon of sea salt.
- Gradually add ¾ cup of warm water and 2 tablespoons of olive oil.
- Mix with a wooden spoon until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface.
- Knead for about 5-7 minutes until smooth and elastic.
- If it’s too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size—about 1 hour.
- Once risen, punch down the dough and divide it into four equal portions.
- Roll each portion into circles about ¼ inch thick.
- Preheat your oven to 475°F.
- Lay each flatbread on parchment paper-lined baking sheets.
- Drizzle them lightly with olive oil before layering on sliced cherry tomatoes, diced red onion, bell peppers, crumbled feta cheese, and any other toppings you desire.
- Sprinkle with additional sea salt if you like that crunch!
- Bake in the preheated oven for about 10-12 minutes or until golden brown and crispy around the edges.
- Remove from the oven and allow them to cool slightly before garnishing with fresh herbs like parsley or basil.
- Slice into wedges and serve immediately.
Notes
Store leftover flatbread in airtight containers.
Reheat flatbread in a toaster oven.
Serve with hummus and fresh veggies.
Use fresh herbs for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Bake
Nutrition
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg