Mediterranean Flatbread Recipe

Mix and Proof

In a large mixing bowl combine the flour, instant yeast, sugar, and salt. Stir to combine. Add the warm water and 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, dust with up to 2 more tablespoons flour; it should be slightly tacky but manageable.

Lightly oil a clean bowl, place the dough inside, turn once to coat, cover with plastic wrap or a clean towel and let rise in a warm spot until doubled in size, about 45–60 minutes.

Punch down the dough and divide into 2 equal portions for two medium flatbreads (or keep whole for one large). Let rest, covered, for 10 minutes before rolling.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, line it with parchment and set aside.

Roll each dough portion on a lightly floured surface into a roughly 10–11 inch oval or circle, about 1/8–1/4 inch thick. Transfer to a piece of parchment for easy transfer to stone or to the prepared baking sheet.

Brush lightly with olive oil and dock the surface a few times with a fork. Bake on the hot stone or baking sheet for 7–9 minutes, rotating halfway, until edges are puffed and golden and top shows light brown spots. Remove from oven and let cool slightly on a rack.

While the dough rises or during the final bake, make the yogurt spread: In a small bowl combine Greek yogurt, lemon juice, minced garlic, 1 teaspoon salt (use the same salt listed in the ingredients), and 1 tablespoon olive oil. Whisk until smooth and tangy. Taste and adjust salt or lemon if desired.

When flatbreads are warm (not piping hot), spread an even layer (about 1/2 cup per flatbread if making two) of the yogurt mixture over each flatbread, leaving a 1/4 inch border.

Scatter the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and halved kalamata olives evenly over the yogurt layer.

Sprinkle the chopped parsley and optional mint over the vegetables for freshness and aroma.

Crumble the feta evenly over the topped flatbreads.

Drizzle about 1/2 tablespoon olive oil per flatbread over the toppings and finish with freshly cracked black pepper and optional red pepper flakes for heat.

Slice into 6–8 pieces and serve immediately. Leftovers keep refrigerated in an airtight container up to 2 days; reheat briefly in a 350°F (175°C) oven for 5–7 minutes to refresh the crust before serving.