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Restaurants›The General Deli & Cafe›Mediterranean Flatbread Recipe

Mediterranean Flatbread Recipe

Name: The General Deli & Cafes Mediterranean Flatbread Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups all-purpose flour; 1 tsp instant dry yeast; 1 tsp sugar; 1 tsp salt; 1 cups warm water; 2 tbs extra virgin olive oil; 1 cups Greek-style plain yogurt (or labneh); 1 tbs lemon juice; 1 tsp garlic; 2 tbs extra virgin olive oil; 1 cups cherry tomatoes, halved; 1 cups cucumber, small dice; 0.5 cups kalamata olives, pitted and halved; 0.25 cups red onion, very thinly sliced; 0.5 cups crumbled feta cheese; 0.25 cups fresh parsley, chopped; 1 tsp dried oregano; 0.5 tsp sea salt; 0.5 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 1 tbs extra virgin olive oil (for brushing); 0.5 tsp lemon zest

Inspired by The General Deli & Cafe

Time1h 30m

Serves4

(VG)

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Ingredients

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Flatbread Dough

3 cups 00 bread flour

1 tsp instant dry yeast

1 tsp sugar

1 tsp Celtic sea salt

1 cups warm water

2 tbs extra virgin olive oil

Toppings & Spread

1 cups Greek-style plain yogurt (or labneh)

1 tbs ReaLemon lemon juice

1 tsp Garlic

2 tbs extra virgin olive oil

1 cups Cherry tomatoes, halved

1 cups cucumber, small dice

1/2 cups Kalamata olives, pitted and halved

1/4 cups red onion, very thinly sliced

1/2 cups crumbled feta cheese

1/4 cups Fresh parsley, chopped

1 tsp Dried oregano

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

Finishing

1 tbs extra virgin olive oil (for brushing)

1/2 tsp Lemon zest

Method

Flatbread Dough

Activate yeast and mix dough

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. In a large bowl whisk together flour and salt. Make a well, add yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead and first rise

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer with dough hook). Lightly oil a bowl, place dough inside, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 45–60 minutes.

Divide and rest

Punch down the risen dough to release air. Divide into 4 equal portions for medium flatbreads (about golf-ball to softball size). Shape each into a ball, cover and let rest 10 minutes to relax the gluten so they roll out easily.

Roll out flatbreads

On a lightly floured surface roll each dough ball into a thin round or oval about 8–9 inches across (approx. 1/8-inch thick). If dough springs back, let rest another 5 minutes and try again.

Cook flatbreads

Heat a large cast-iron skillet or nonstick pan over medium-high heat until very hot. Brush skillet lightly with oil or wipe with oiled paper towel. Cook each flatbread 1–2 minutes per side, until puffed and golden brown spots appear. Alternatively, bake on a preheated 500°F (260°C) pizza stone for 5–7 minutes until golden. Transfer cooked flatbreads to a clean towel and keep covered to stay soft while you cook the rest.

Toppings & Assembly

Prepare yogurt spread

In a small bowl combine Greek yogurt (or labneh) with lemon juice, minced garlic, 2 tablespoons olive oil, a pinch of sea salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust salt or lemon as desired.

Prepare vegetable topping

In a medium bowl combine halved cherry tomatoes, diced cucumber, halved kalamata olives, thinly sliced red onion, chopped parsley, dried oregano, remaining 1/4 teaspoon black pepper, 1/2 teaspoon sea salt and red pepper flakes if using. Toss gently to combine.

Assemble flatbreads

Place a warm flatbread on a plate. Spread about 3 tablespoons of the yogurt mixture over the center, leaving a small border. Spoon 1/4 of the vegetable topping evenly over the yogurt. Sprinkle about 2 tablespoons crumbled feta on top. Repeat for remaining flatbreads.

Finish and serve

Brush the edges lightly with 1/4 tablespoon olive oil (divide remaining 1 tablespoon among the 4 flatbreads) and sprinkle each with a pinch of lemon zest. Optionally drizzle a little extra olive oil over the assembled flatbread. Serve immediately while flatbread is warm.