Method

Base (make the half-page flatbread)

Activate and mix

In a medium bowl whisk together 2 cups flour, 1 tsp instant yeast and 1 tsp salt. Add 3 tablespoons warm water to dissolve the yeast briefly, then add the remaining 240 ml warm water and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. If dough feels sticky add up to 2 tablespoons more flour, a little at a time.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape into half-page

Punch down the risen dough and divide into 4 equal pieces. On a lightly floured surface roll each piece into a flat rectangle roughly the size of a half sheet of paper (about 8.5 x 5.5 inches / 21 x 14 cm) and about 1/8–1/4 inch (3–6 mm) thick. Transfer to a parchment-lined baking sheet.

Second rest and bake

Cover shaped pieces loosely and let rest 15 minutes while you preheat the oven to 475°F (245°C). Once preheated, brush each flatbread with a little olive oil and bake one sheet at a time for 6–9 minutes until edges are golden and bottoms have brown spots. Remove and cool slightly on a rack.

Topping — assemble the Minimalist Half Page

Prepare ricotta spread

In a small bowl stir 1 cup ricotta (or labneh) with 1 teaspoon lemon zest and 1 tablespoon honey until smooth and slightly glossy. Taste and adjust — add up to 1/4 tsp salt if desired.

Spread on warm flatbread

Using a small offset spatula or the back of a spoon, spread about 1/4 cup of the ricotta mixture onto each warm flatbread while still slightly warm so it softens into the surface.

Finish with herbs and seasoning

Top each flatbread with 2 basil leaves (torn), a light sprinkle of flake sea salt (about 1/8 tsp per piece) and a few grinds of freshly cracked black pepper (about 1/8 tsp). Drizzle each with about 1/4 teaspoon extra-virgin olive oil.

Optional garnish

If using, arrange thin cucumber or radish slices over the ricotta (about 2 tablespoons per piece), scatter 1/2 tablespoon toasted pine nuts, and finish with a small pinch of microgreens.

Serve

Cut each minimalist half-page into two narrow strips or serve whole. Serve warm or at room temperature. Leftover flatbread can be stored wrapped at room temperature for up to 1 day or refrigerated up to 3 days; reheat briefly in a 350°F (175°C) oven.

Minimalist Half Page Menu Recipe