Almond Flatbread Recipe

Make dough

In a large bowl whisk together all-purpose flour, whole wheat flour, almond flour, baking powder and salt until combined.

Add olive oil and yogurt (if using) to the dry ingredients. Mix using a fork to create coarse crumbs.

Gradually add warm water, 1 tablespoon at a time, mixing until a soft, slightly tacky dough forms. You may not need all water; stop when the dough holds together and is pliable.

Turn dough onto a lightly floured surface and knead gently 6–8 times to bring it smooth. Form into a ball, cover with a damp towel or plastic wrap, and rest 15 minutes.

Shape and cook

Divide dough into 4 equal pieces for small flatbreads (or 2 for larger). On a lightly floured surface roll each piece into a 7–8 inch round, about 1/8 inch thick. Keep covered while you roll the rest to prevent drying.

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Brush or lightly oil the pan. Cook each flatbread 1–2 minutes on the first side, until bubbles form and underside has brown spots, then flip and cook 30–60 seconds more until cooked through. Remove to a rack and keep covered with a clean towel to stay warm while you cook remaining rounds.

Halve and pit the avocado; scoop flesh into a small bowl. Add lemon juice, olive oil, salt, black pepper and red pepper flakes.

Using a fork, mash to a slightly chunky consistency (not completely smooth) so there are small pieces for texture. Taste and adjust seasoning or lemon as desired. Keep covered until ready to assemble to prevent browning.

Prepare vegetables: thinly slice heirloom tomatoes into 1/4 inch slices or wedges, and thinly slice or half-moon the cucumber. Place in bowl and toss gently with 1 tsp extra virgin olive oil and lemon zest to brighten flavors.

To assemble: spread about 2–3 tablespoons of avocado crush evenly over each warm flatbread (adjust to preference).

Top with a generous handful (about 3/8 cup) of the dressed heirloom tomatoes and cucumber, leaving a small border around the edge.

Scatter torn basil leaves and optional microgreens or arugula over the top. Finish with flaky sea salt, a light drizzle of olive oil and an extra little squeeze of lemon if you like.

Serve immediately while flatbread is warm. If making ahead, keep components separate and assemble just before serving for best texture.