I’m quite certain that the most delicious pizza I have ever had was at age 12, made out of homemade dough, tomato sauce (not quite Ketchup, not quite tomato paste) and sauteed veggies. It was a product of our migrant kitchen, reluctantly trying to fit into the new world order. This homemade pizza-making business started out as an innocent kids’ experiment one evening and turned into weekly rituals.

It wasn’t until my trip to Naples that I realized what real Pizza tastes like, and the pizza I’ve eaten (and enjoyed most) all my life has in fact been a Flatbread of sorts. Recently, I was craving the flatbread of my childhood (but adulterated with avocados, arugula, feta and balsamic).

This recipe was cultivated from several trials and errors in replicating a cross between pizza base and focaccia bread, and I may have just cracked it. The recipe makes enough for two oblong 13″ flatbreads, and it’s easy enough to whip up on Sunday evenings when you’re immersed in blues, craving carbs and something that satisfies your soul in the same go. It is ridiculously simple, can be stored in the refrigerator for up to 3 days and in the freezer for up to 2 weeks.

My two favourite kind of flatbreads happen to be vegetarian. One dressed in all kinds of veggies with a tomato basil or Barbeque base and garnished with crumbled goat cheese, the other is Manakeesh (Lebanese flatbreads with a Labneh base, garnished with Za’atar)

Print Recipe
Ultimate Flatbread Dough
This flatbread dough recipe will become your go-to pizza or flatbread recipe with its simple and versatile uses. Whether infused with garlic and herbs or made simply in Neapolitan style with your favorite toppings, it is sure to delight!
Cuisine Italian, World
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 35 minutes
Servings
people
Ingredients
Base
Labneh Manakish (toppings)/ optional
Balsamic-Feta Flatbread (toppings)/ optional
Cuisine Italian, World
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 35 minutes
Servings
people
Ingredients
Base
Labneh Manakish (toppings)/ optional
Balsamic-Feta Flatbread (toppings)/ optional
Instructions
Flatbread Dough
  1. In a large bowl, combine yeast, water, 1 tsp salt and 1 tbsp olive oil. Let stand until bubbles begin to form or mixture gets foamy. If bubbles do not form, start over (the yeast may not be active)
  2. Gradually stir in 3½ cups flour until a sticky dough has formed
  3. On a clean surface, sprinkle some flour and knead the dough until it is no longer sticky. Feel free to add a little flour, if necessary
  4. Place the ball of dough in a clean bowl with 1 tbsp olive oil, coat with oil. Cover with a plastic wrap and set aside to let rise until doubled in size (about 35-45 minutes).
  5. Remove the plastic wrap, and puncture the dough to flatten. Knead and cut into 4 equal pieces. Cover with plastic wrap and let rest for 10 minutes
  6. Gently stretch each flatbread into a 13x7 inch oval and place on a greased baking sheet
  7. Add toppings as desired. In this recipe, I have added notes for two flatbread toppings, but feel free to add anything you like
  8. Bake at 450 F for 10 minutes. If toppings are delicate, reduce temperature to 400 F for the last few minutes
Labneh Manakish/ optional
  1. Preheat the oven to 450 F and grease a baking sheet (alternatively, use an aluminum foil)
  2. Spread halloumi cheese and bake for 10 minutes
  3. Remove from oven, smear labneh with generous strokes and sprinkle za'atar. Serve immediately
Balsamic-Feta Flatbread/ optional
  1. Preheat oven to 450 F and grease a baking sheet (alternatively, use an aluminum foil)
  2. Spread BBQ sauce on the stretched out flatbread dough. Add sliced onions, bell peppers, salt and pepper
  3. Bake for 10 minutes. Remove from oven and add sliced avocado, feta, arugula and balsamic reduction. Serve immediately