Herbed Flatbread Recipes

EASY FLATBREADS

Steps:

• Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
• Dust a clean work surface with flour, then tip out the dough.
• Knead for a minute or so to bring it all together (this isn't a traditional bread recipe, so you don't need to knead it for long - just enough time to bring everything together).
• Put the dough into a floured-dusted bowl and cover with a plate, then leave aside.
• If making the garlic butter: peel the garlic cloves and crush them with a garlic crusher.
• Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks.
• Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside.
• Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball).
• With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
• Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end.
• Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
• Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves.

HOMEMADE FLATBREAD PIZZA RECIPE

Steps:

• Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Pour warm water on top. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
• With the stand mixer running on low speed, add the flour, olive oil, and salt. (And garlic/Italian seasoning if using.) Beat on low speed for 1 minute as it all combines. The dough should be thick and shaggy. Transfer it to a lightly floured work surface, including any loose flour. Knead it with lightly floured hands for 2 minutes until it begins to come together and becomes smooth. If the dough is too sticky to handle, add 1-2 more Tablespoons of flour.
• Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap, aluminum foil, or a clean kitchen towel. Allow to sit and rest for 45 minutes at room temperature. Once it has rested and slightly risen, you can place it in the fridge for up to 2 days. More instructions in the make ahead tip below.
• As the dough is resting and rising, prepare your toppings. See blog post and/or recipe note below.
• Preheat oven to 475°F (246°C).
• Punch the dough down to release any air. Divide the dough into two. On a lightly floured surface with floured hands and working with one dough piece at a time, begin shaping and stretching the dough until it is 1/4 inch thick. You can use a floured rolling pin for this too. Don't worry about the shape of the dough, just make sure it's pretty thin. Repeat with the second piece of dough. Carefully transfer both pieces of dough to a parchment paper or silicone-mat lined baking sheet, or use a pizza stone. (You can also shape/roll out the doughs directly on a silicone baking mat or a large sheet of parchment if that is easier for you and then just transfer the whole thing to the baking sheet.)
• Poke your fingers all around the surface of the flatbreads or prick a few holes with a fork. Drizzle or brush each with 1/2 teaspoon of olive oil. Top each with your favorite toppings.
• Bake for 15-20 minutes or until the crust and toppings are browned to your liking. Remove from the oven. Slice and serve warm.
• Cover and store leftovers in the refrigerator for up to 1 week.

GARLIC-HERB FLATBREAD

Steps:

• Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms.
• Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until golden brown and crispy, about 20 minutes.

HERBED FLATBREAD

Steps:

• Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
• Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
• Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
• Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

HERBED FLATBREAD (FOCACCIA) 4 WAYS RECIPE BY TASTY

Steps:

• Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
• Add olive oil to water and mix.
• In a large bowl, mix flour, salt, pepper, and herbs together.
• Once incorporated, create a small well in the middle and pour in the water/yeast/oil mixture.
• Mix by hand, wetting your working hand before mixing so the dough doesn't stick to your fingers. The water and flour should come together and form a rough dough that pulls away from the sides of the bowl.
• NOTE: If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
• Once the dough begins to come together, turn it out onto a lightly floured work surface and knead the dough until it forms a smooth ball.
• Coat the bowl the dough was initially mixed in with about a tablespoon of olive oil and place the dough ball inside. Give it a few turns to coat the dough in the oil.
• Cover and let the dough rise until it doubles in size about 1 hour.
• While the dough rises, prepare a large baking sheet by generously coating it with olive oil.
• Once the dough has risen, turn it out onto the prepared baking sheet and flatten it out into a large rectangle.
• Using a knife or dough scraper, cut the dough into 4 evenly sized rectangles.
• Press the rectangles flat and arrange them with each one pressed into a corner of the baking sheet.
• Cover and let the dough rest for 20 to 30 minutes. Preheat the oven to 450˚F (230˚C) while the dough is resting.
• Depending on the temperature of your kitchen and activeness of the yeast, the 4 rectangles should have risen to be about an 1-inch (2 ½ cm) thick.
• Using your fingers, poke the the dough all over--creating small dimples across the surface.
• Generously coat the tops of the dough rectangles one last time with olive oil (some oil will pool inside of the divots we made with our fingers. That's ok!) Use a basting brush to ensure all of the dough gets covered with olive oil.
• Top the dough rectangles with your choice of toppings. (We did four different combinations, including tomatoes with fresh rosemary, caramelized onions and parmesan cheese, mixed olive with gorgonzola cheese, and 3-cheese using parmesan, mozzarella, and gorgonzola.)
• Once finished with the toppings, liberally sprinkle the breads with a coarse salt.
• Bake at 450˚F (230˚C) for 20-25 minutes until golden brown.
• Allow the bread to cool for 10 minutes before cutting into equal pieces.
• Enjoy!

HERBED FLATBREAD

Steps:

• Roll out pizza dough to about 1-inch thick. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly incorporate herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes. Meanwhile, in a small saucepan over low heat melt the butter with the garlic. Remove from heat and keep warm.
• Heat a large cast iron grill pan or large skillet over medium heat. Roll dough out to about 1/8-inch thickness. Brush 1 side with olive oil and put oil side down on grill pan. Cook until golden, about 4 minutes. Brush the other side of the dough with oil, flip, and cook another 4 minutes. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into 2-inch strips and serve.

HERBED FLATBREAD

Steps:

• In a large bowl, combine the flour, herbs, baking powder and salt. Stir in water and 1/3 cup oil until mixture forms a soft dough. Turn onto a floured surface; knead for 1 minute. , Divide dough into thirds; shape into balls. Roll each ball into a 10-in. circle on parchment. Lightly brush each with remaining oil; sprinkle with salt. Slide parchment onto a baking sheet. , Bake at 450° for 8-10 minutes or until golden brown. Remove from pan to a wire rack to cool. Repeat with remaining dough. Break into pieces for serving.

GARLIC HERB FLATBREAD

Steps:

• To a large mixing bowl, add yeast, garlic, herbs, sea salt, organic cane sugar, all-purpose flour, and spelt flour and whisk.
• Make a well in the dry ingredients and add olive oil and two-thirds of the warm water to start (1/2 cup or 120 ml as original recipe is written // adjust if altering batch size). Stir with a wooden spoon to mix. Add more water as needed until a dough forms.
• Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
• Wipe out mixing bowl and add a bit of oil (1 tsp as original recipe is written // adjust if altering batch size). Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
• Once doubled in size (see photo), cut dough into 6 even pieces (amount as original recipe is written // adjust if altering batch size), arrange on a clean surface, and lay a damp towel on top. Let rest.
• In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~375 degrees F/ 190 C).
• One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (not paper thin, but less than 1/8th inch thick - see photo).
• Lightly grease preheated skillet and lay down flatbread. Don't touch, cook for 2 ½ minutes. Flip and cook for 2 ½ minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
• Enjoy immediately, or let cool completely and store in a well-sealed bag or container up to 3 days (though best when fresh).

HERBED CHICKEN & GARLIC FLATBREAD

Steps:

• Heat oven to 425ºF.
• Unroll pizza dough onto cutting board; cut lengthwise in half. Place on baking sheet sprayed with cooking spray; brush with oil. Sprinkle with garlic.
• Bake 8 to 10 min. or until golden brown.
• Top with chicken, tomatoes and cheese; bake 5 min. or until cheese is melted. Sprinkle with parsley and capers.

HERBED PUMPKIN FLATBREAD

Steps:

• In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes., Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm and if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.

HERBED FLATBREAD

Steps:

• Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving.

HERBED PUMPKIN FLATBREAD

Steps:

• In a large bowl, whisk the first 6 ingredients. Add pumpkin, 1 tablespoon oil and water; stir until mixture resembles coarse crumbs. Turn onto a lightly floured surface; knead 8-10 times, forming a soft dough. Cover and let rest 15 minutes., Divide dough into 4 pieces. On a lightly floured surface, roll each piece into a 6-in. circle. Brush flatbreads on both sides with remaining 2 teaspoons oil. Heat a large skillet over medium-high heat. Working in batches, cook flatbreads until golden brown, 1-2 minutes on each side. Serve warm; if desired, top with fresh thyme and rosemary and serve with tzatziki sauce.