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Flatbread | Easy Delicious Mediterranean All-Purpose Bread

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Flatbread is a Mediterranean all-purpose flatbread you can use as an appetizer, a wrap, or just as a side with your meal. Easy and delicious you can make it ahead and freeze. #flatbread, #pocketless_bread, #Mediterranean_bread, #all_purpose_bread, #pocketless_pita, #yeast_bread, #appetizer_bread, #allourway

Flatbread, homemade and fresh from the oven, is simply irresistible. Once you make this easy recipe, you’ll never buy it again. This flatbread recipe makes a bread that’s soft and chewy. It’s perfect as a scoop for a dip or ideal as the basis of the main dish. This yeast bread is so versatile your family will beg you to keep plenty on hand.

Flatbread is stacked up one on top of each other on a white plate with russet edge. A brick colored napkin with turquoise and gold is on the side.

Searching for the best flatbread recipe

It all started when we took our oldest son, Jason, out to lunch. He picked out a Mediterranean restaurant and that’s where we discovered flatbread and baba ghanoush. OMG!! It was so good. It was decided. We’d make flatbread and baba ghanoush as an appetizer for Easter.

A white bowlful of baba ghanoush with 3 black olives on top, a slice of red pepper and a sliver of lemon. To the upper left are two eggplants and on the side of the white bowl are two flatbreads rolled up.

 

On the menu was Herb Roasted Lamb, Boned Brined Roasted Turkey breast. The yeast flatbread and eggplant dip would be a great accompaniment.  We needed a special sauce, Tzatziki would be it!

Our children and grandchildren are very adventuresome in the culinary department. We knew that they’d love the idea of something new.

Flatbread folded in half is filled with prosciutto, fresh mozzarella cheese, tomatoes and arugula. All on a wooden server with extra tomato, prosciutto, mozzarella and arugula on the side.

Reading the directions

I’m sure you know the saying measure twice; cut once. The same goes for cooking. Read the directions several times and make sure the measurements are accurate.

“No way is this dough going to come together to form a ball,” said Honey. He stood behind the stand mixer, staring at the dough as the dough hook worked around and around.

“What’s the matter?” I asked. I was at the computer working on a post.

Balls of dough on a wooden bread board ready to be made into rounds.

 

He shook his head in disgust. “The dough looks like pancake batter and I put in the right amount of flour.”

“How much water did you add?”

“What the recipe called for, 2 2/3 cups,” he answered. He picked up the printed recipe and checked the ingredients. “Ooooh! I, uh, didn’t read it right. It calls for 2/3 cup water.”

Yeast dough is flattened into rounds on top of wooden bread board.

A delicious flatbread mistake

He walked back to the mixer and started adding flour. And more flour. A tiny pinch of instant yeast. Then he added a pinch more of salt. A few more scoops of flour.

This looked like a mad scientific experiment. Flour puffed up with each addition of flour to the mixer bowl.

A stack of cooked round flatbread on a wooden cutting board with a white cotton towel in the background.

 

He looked up and smiled. “It’s coming together. It feels pretty good too.” He turned off the mixer, “I’m going to let it double in size.”

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“I don’t know, Honey, with the number of adjustments you made to that dough it may overflow and take over our kitchen.” I really was trying hard not to laugh. But, I’d been in the same predicament before. Haven’t we all?

Cooking the Flatbread on two black cast iron pans.

Putting the flatbread together

The bread doubled in bulk in no time. It was easy to work with and I found that when I rolled it into a six-inch circle it didn’t fight me. Most of the time spent with this type of yeast bread recipe is waiting for it to rise.

We used an iron skillet to make the flatbread and it was a breeze. You cook the pancake-shaped bread several minutes on one side, then flip it over and cook the second side until it is golden and spotty brown.

Flatbread made into a pizza with arugula, tomato and olives on top. Bulb of garlic on the side along with a scoop of peppercorns.

This bread ended up as a pocketless pita. We transferred the pita to a plate and covered it with a clean kitchen towel and piled each pita on top of each other.

The subsequent times we made the flatbread we used two skillets because we doubled the recipe.

A woman holding a rack full of Flatbread rounds that are cooked

Flatbread a new family favorite

This yeast bread freezes like a dream. There are quite a few flatbread recipes out there and we tried a few. This one was the best. We made a total of 30 flatbread but we saved some of the dough from two of the batches and made pizzas out of it. Let me tell you, the pizzas were phenomenal!! The crust was easy to roll out and once baked it was chewy and crunchy.

On top of a russet rimmed plate is a tall stack of pancake like flatbread. A white cotton towel is in the background.

Let me tell you, the pizzas were phenomenal!! The crust was easy to roll out and once baked it was chewy and crunchy.

The kids took the rest of the meat and flatbread home with them. It certainly makes this mom and dad happy to feed their loved ones.

Next recipe on the schedule is baba ghanoush. If you’ve never tasted it, you’re in for a real treat!

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Here are more bread recipes we know you’ll like

Quick and Easy Pitas – Heavenly Pillows — pillowy soft with a nice interior you can fill with your favorite fillings. 

Nonna’s Country Bread – my mamma’s recipe for bread. It’s delicious as is, toasted, or as a sandwich. 

Focaccia Pugliese— a Puglia street food features a flatbread studded with tomatoes and olives. 

Caprese Flatbread With A twist — a bread that makes an incredible sandwich. Doesn’t fall apart or get soggy. 

These breads are incredible and will please the entire family.

Tutti a tavola è pronto. 

Un caro saluto e alla prossima.

Flatbread a versatile Mediterranean yeast bread, a pocketless pita, that's a springboard for many delicious dishes from appetizers to main dishes.

A tall stack of flatbread on a white plate with a rust-colored ring around it and a rust colored napkin in the background.

Flatbread | Easy Mediterranean All-Purpose Bread
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Baba Ghanoush is an eggplant dip that is delicious on homemade flatbread.

Flatbread | Easy Delicious Mediterranean All-Purpose Bread

A delicious Mediterranean flatbread that's easy to make and delicious as part of an appetizer, main dish, sandwich, or pizza base.
5 from 23 votes
Print Pin Rate
Course: Appetizer, bread, main dish, Sandwich
Cuisine: Mediterranean
Keyword: gyros, pita sandwiches, pocketless pitas
Prep Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 45 minutes
Servings: 16 flatbread
Calories: 187kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 2 teaspoons instant yeast
  • 1 teaspoon granulated sugar
  • 1 3/4 cup OR 14 2/3 fl oz. warm water (about 100 degrees, warm but not hot to the touch) See NOTE
  • 1/2 cup 4 fl oz. warm milk (about 100 degrees, warm but not hot to the touch)
  • 1 Tablespoon extra-virgin olive oil
  • 2 teaspoons salt
  • 6 cups 29 oz. bread flour -- keep 1/2 cup out and use as necessary.

Instructions

  • In the bowl of a stand mixer fitted with the dough hook mix the yeast, sugar, water, milk and 2 cups of the flour until well combined.
  • Add another cup of flour, the salt, and the oil. Continue to mix. When that's mixed in gradually add the rest of the flour reserving the 1/2 cup. Continue mixing until a soft dough forms and the dough pulls away from the sides of the bowl. The dough will be soft to the touch. Knead the dough for 5-6 minutes until it is soft and smooth.
  • Place the dough in a lightly greased bowl and cover with plastic wrap or shower cap. We save all of our shower caps when we travel just for this purpose. Let rise until doubled, about an hour.
  • Divide the dough in half and then in half again. Out of each half measure out 8 pieces. They will be about 3 oz. each. Form each piece into a tight ball. Cover with a cloth or plastic wrap and let the dough pieces rest for about 10 minutes -- this helps the dough relax so that it's easier to roll out.
  • Work with one piece at a time on a floured surface. With a rolling pin roll the dough from the center out. Turning the disc as you work. Roll the dough out to about 1/8-inch thick into a 6-inch circle. Cover with cloth as you work with another.
  • Heat a lightly oiled skillet to medium heat. When the skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with tongs or spatula and cook on the second side until it is golden and spotty brown. Make sure the skillet is hot! If the bread cooks too long it won't bend and can turn out dry. The right amount of heat is 2-3 minutes per side.
  • Transfer the flatbread to a plate and cover with a towel. Repeat with the remaining dough. We use two skillets so that the process goes faster.
  • The flatbread can be frozen with excellent results. We let it cool and wrap each flatbread with plastic wrap. Gently reheat in aluminum foil in a low oven. Our kids didn't wait for the reheating process - they were too anxious to get to the bread.

Notes

Makes 16 Flatbread
Most of the time is spent in the dough rising.
We give the cup amount and the fluid ounce amount. Use whichever method you normally use. 

Nutrition

Calories: 187kcal | Carbohydrates: 35g | Protein: 6g | Fat: 2g | Sodium: 297mg | Potassium: 71mg | Fiber: 1g | Vitamin A: 10IU | Calcium: 16mg | Iron: 0.5mg

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Comments

  2. April says

    5 stars
    My daughter and I made this flatbread for supper tonight, to serve with lentil soup. It was amazing! Our entire family loved it. Warm, soft, and just a bit chewy. The kids and I put honey on ours, my husband ate all 4 of his plain.

    Reply

  3. Carrie says

    5 stars
    Just made this delicious recipe. I have been on a sourdough kick so I substituted 1 cup of sourdough discard for 1 c of the flour and 1/2 c water. Came out fantastic and now I have another way to use my discard when I “feed”.

    Reply

  4. Nik says

    I want to make these this evening as they look wonderful! Have you ever baked them? Just curious. I will make them according to the recipe tonight, but am interested if anyone has tried baking them and how they turned out. Have a big family here and cooking one at a time on the skillet may prove to be too much for me ???? thx!!

    Reply

  7. Brenda Russell says

    Question, rather than review. I don’t get why a flatbread needs yeast. As I understand it, yeast is used to make bread rise, making air bubbles in the finished loaf. If it’s flatbread, there is no loaf, and, one assumes (yes, perhaps incorrectly!) that the rise is not a part of the process. What’s the story?

    Reply

    • Marisa Franca says

      Hello, Brenda! You don’t need yeast in a flatbread. There are many recipes that are made without. In fact we have done so and didn’t care for the results as much as the one with yeast. The one without yeast was more pancake like and we didn’t care for the texture. The yeast gives our flatbread a lighter texture yet it can still hold a filling or be used as a scarpetta with a meal. It is really a personal preferance. Our pitas also have yeast in them. We like the bread texture rather than the flat dense texture of the ones without yeast. I hope I’ve answered your query.

      Reply

    • Marisa Franca says

      Hi, Spencer! The amount of water is 1 3/4 cup OR 14 2/3 fluid oz. Some people measure with oz. grams etc. so I put that in there. Does this help? If you have any additional questions just ask.

      Reply

    • Yola Rabe says

      I don’t get the liquid amount either. From New Zealand what does 14 2/3 of a fluid oz mean. I get the 2/3 of a fluid ounce only not sure what 14 refers to, especially since I have my dough made and the mixture will not take another cup and a half of flour. Should have sorted this out before I started making them with people for dinner this evening. Oh dear!

      Reply

      • Marisa Franca says

        Hello, Yola! We give the liquid in two amounts. Either in the fluid ounce or you can use the cup amount. I’ll have to go in the recipe and make it clearer. Thank you for bringing it to my attention.

        Reply

        • Marisa Franca says

          I’m glad you like the recipe. I did go ahead and clarify it a bit more. When I switched from one recipe card to another – some of the information was left out – like the water was included in cups and fl. oz. Happy baking!

          Reply

  10. valerie ross says

    5 stars
    Absolutely fantastic recipe. Until I discovered this I always made a yoghurt and flour flatbread. It tried this and thought of Indian naan and garlic flatbreads!! Amazing thank you ! I made some and traded carrots for the flatbread with my polish neighbours…they asked for the recipe!!

    Reply

    • Justine Pitt says

      These are awesome! Just made my first batch! I’m planning on freezing most of them, but how do you store them if you’re not freezing them, and how long would they keep for without freezing please?

      Thanks so much!

      Reply

      • Marisa Franca says

        Hi, Justine!! I’m so glad you like the Flatbread. So easy, isn’t it! I would wrap each one in plastic wrap and then in a zip-lock bag. I wouldn’t keep them more than 3 days without freezing. Freezing really captures the freshness. Just warm them and then they taste like you just made them.

        Reply

  12. Rota says

    5 stars
    Thank you so much for this recipe, the flatbreads turned out absolutely delicious, so soft and tasty! Some of them I rolled out thinner and they puffed up like pita breads. I was left with nothing to freeze 🙂

    Reply

  13. Steffanie says

    When you say to divide the dough in half, then half again, are you then splitting each quarter into 4 pieces, or 8 pieces? Also, at what point would you freeze half of the dough if you want to use it later for pizza? Thanks!

    Reply

    • Marisa Franca says

      Hi, Steffanie! Yes, we are splitting each half into 8 pieces or each quarter into 4 pieces. All total you’ll have 16 pieces. I’ll have to go in and clear that up. And after you split the pieces, the dough you don’t use freeze. If you make a pizza out of it be sure it’s warm so it doesn’t fight you. Let me know how it turns out. Happy Baking!!

      Reply

  14. Amanda says

    5 stars
    I love your story about the measurements, because I have been there myself so many times! I’ve gotten better about reading and measuring everything out before starting (and re-checking), but sometimes when I’m in a hurry, it still happens. But, I love when “delicious mistakes” happen from it. 🙂 AThese flatbreads look fantastic! The perfect texture for a sandwich, or to put on the grill in the summer.

    Reply

  15. Miranda says

    5 stars
    I wish my family was as adventurous as yours in the culinary department. I’ve never made flatbread, but I can see myself in the same situation as your husband. I’m horrible as following directions! I look forward to giving this recipe a try!

    Reply

  16. Tina says

    5 stars
    I’ve been wanting to try making some flatbread, but felt so intimidated! This recipe makes it all look so easy. I’m looking for some new appetizers to make for the holiday season so this with hummus or baba ganoush looks like a wonderful one to try. My kids are adventurous eaters as well, so I am sure they will love it!

    Reply

  17. Debra says

    5 stars
    OMG….I can empathize with your son. I have been there so so so many times!! These sound incredibly simple, I will definitely give them a try. I can think of so many uses for this type of bread. Thanks.

    Reply

  18. Dana says

    5 stars
    I really needed a recipe like this up my sleeve! All too often I’ve decided on a whim that I need pitas, whether for hummus dipping, or for shawarma, or for mini pizzas, whatever! Only to realize I’ve got none. It’s amazing to now just be able to whip some up on my own 🙂

    Reply

  19. Sues says

    5 stars
    Haha that is a great story! I just love that a mishap turned into such a glorious recipe! This flatbread looks so fluffy and perfect… Annnd now I really want that tomato, mozzarella, and basil sandwich in flatbread… YUM!

    Reply

  20. Carmy says

    5 stars
    These flatbreads look amazing! I can just imagine how delicious they are when they’re fresh and all warm and fluffy. I’m always looking for more reasons to consume hummus so this might be the reason – I *need* to try and make my own flatbread and then I’ll *need* hummus to consume the flatbread with! Thanks for the recipe!

    Reply

  21. Tracy says

    5 stars
    Ha! Oh my gosh your story reminds me of a story Alton Brown told on one of his live show tours a few years ago when he talked about how he worked at a bakery and threw out some dough in a dumpster… and then watched in horror as the dough literally filled the dumpster and started overflowing!

    I totally have a bread weakness. I can pass up chocolate, ice cream, candy, noooo problem. But bread? That’s truly the food I cannot live without! This flat bread sounds amazing and I can just feel how soft it is by looking at your pictures!

    Reply

  22. Tina says

    5 stars
    I love the story about a possible disaster turning into one of your favorite recipes. Yay for not giving up. I love flatbread, definitely going to save this. I bet the pizza was fantastic. I never thought to do that with flatbread, genius!

    Reply

  23. Lisa says

    5 stars
    Yes, we’ve all had those experiences where we misread or misunderstood a recipe and have had to make adjustments on the fly. Sometimes they work and sometimes… you order pizza. This flatbread looks absolutely perfect — and whether you pair it with baba ganoush, hummus or tuck in your favorite sandwich fixings, it’s a winner.

    Reply

  24. Sarah says

    5 stars
    I can never find good flatbread at the store, so this is perfect! We love gyros, but I usually end up using naan to wrap it instead of flatbread. Maybe I’ll be adventurous and try baking bread this weekend!

    Reply

  25. Traci says

    5 stars
    Oh I am on such a flatbread kick lately and this recipe is just perfect! I always have these ingredients on hand…even the yeast, b/c you never know when you’re gonna get on a break kick! I used to make a flatbread in college…a lot! Can’t wait to try your recipe. Thanks for sharing 🙂

    Reply

  27. Lance Mertz says

    I love this recipe. We almost never buy bread and instead make it. I am the baker, so I made this today. On thing I messed up was stacking the uncooked flats in a pile… nope… first 8 were fine then they all stuck together! I cut the stack into pieces, rerolled and cooked. All was fine. Lesson learned. I have the idea of adding some herbs de Provence to the dough next time for a little different flavor, maybe a couple of teaspoons to start and see how it works.

    Reply

    • Marisa Franca says

      Hi, Lance! Ooops!! At least all came out well.???? We’ve had some goof-ups too. Our kids and grandsons love the recipe! It’s so easy to do and the result is worthwhile. Thank you so much for commenting – we love hearing from you. And we’ve added Italian seasoning to our flatbread so I believe the herbs de Provence would be excellent. Have a great weekend.

      Reply

  28. Karen says

    5 stars
    Hi Marisa
    I have made this recipe several times now. We use it to make naan…my husband is from India and he says this is the BEST naan he has ever had! This is also a very easy recipe!

    I have substituted buttermilk for milk–to get that tangy taste. Next time I am going to try yogurt and see what happens. I agree that perhaps you have to add some water or milk to thin the yogurt. My guess would be to use 1/4 c of yogurt and 1/4 c milk. Perhaps a bit less flour.

    Thanks!!

    Reply

    • Marisa Franca says

      Hi, Karen!! It’s such an easy recipe, isn’t it? Also very versatile!! Thank you for the tip on your version. I think you can experiment and still get great results. Our grandsons love this recipe — for them, it’s a great snack after school.

      Reply

  30. Jolina says

    5 stars
    Flatbread is a staple at our house! We always grab a bag when we go grocery shopping. It would be wonderful to be able to make some myself. And these look so good! Love how mistakes turn out into something delicious 🙂

    Reply

  31. Joel says

    5 stars
    I LOVE this flatbread. It’s softer and easier on my aging dentition than pizza dough, it stays soft after it cools, unlike naan, which gets stiff and crunchy, and there’s no bigas or poolishes or 4 hours of rising and proofing. I do miss the tang of yogurt in naan though. What do you think; could I sub an equal amount of yogurt (by weight) for the milk, or a portion of it?

    Reply

    • Marisa Franca says

      Hi, Joel!! I’m glad you like the flatbread. And I’m all for experimentation. Since milk is more liquidy (is that a word?) then I would think it might affect the texture of the dough. So, I would add a little bit of water to it and warm the yogurt up not to exceed 105 degrees F. If you want to use 100% yogurt then warm the yogurt and use less flour. Happy baking and let me know how it turns out!!???? I know they’re pancakes but that’s the closest I could find to flatbread. ☺️

      Reply

  32. irma says

    6 cups of flour? i made a flatbread with almost the same recipe like yours while ago, but it use 3 cups of flour. but yours look so fluffy and soft, might wanna give it a try.

    Reply

  33. Kate says

    This looks like the perfect flat bread recipe! I haven’t made flat bread myself for quite some time, but I love doing it. I am inspired to make it again soon! 🙂

    Reply

  34. Ashima says

    This is the perfect multipurpose bread recipe! And your experience with more flour and some more salt and some more four reminds me of the early days when I was learning to knead the perfect chapati (Indian flat bread) flour and my mom would just tell me to add water little by little :). I used to always end up with 2-3 times more dough than what I intended 🙂

    Thanks for sharing!

    Reply

  36. Gloria @ Homemade & Yummy says

    5 stars
    I have never made my own flatbread. Not sure why not, since I love making bread. I make corn tortillas, and yet I have not made regular tortillas. I need to give this recipe a try since I am ALWAYS buying flatbread at the grocery store…and you know for sure homemade is always better.

    Reply

  38. Marisa Franca says

    Hello, Kathy! We do love our bread and this recipe is easily halved. But it really freezes well, you might think about making it all and freezing. We use plastic wrap on individual rounds and then put them in a freezer bag. It’s easy to thaw and warm one up. Our kids and grandkids use them for a snack and/or sandwich wrap.

    Reply

  39. Marcia Draft says

    Hi Marisa,
    Just wanted to let you know I made a batch of the flat bread dough a week ago, intending to divide it and freeze, to have on hand for our traditional “Sunday night pizza.” I started the dough before leaving for a soccer game on Saturday afternoon. I knew I wouldn’t be back for several hours, so put it the coolest room of the house to rise slowly. Then I invited daughter & son-in-law, the 15 year old soccer player, and my occasional son for Saturday night pizza. Used more than half the dough & everyone loved the pizza. I gave my daughter the rest of the dough & the recipe printout & encouraged her to try the flatbread. A few days ago I made another batch. Divided it into little balls for future pizzas & saved out enough to make four flatbreads. OMG!!!! We had it fresh and warm along with supper and it was sooooo good. I could have eaten just that for supper! Used it for pizza again on Sunday night & it was wonderful again. And now we are pulling off pieces of the remaining flatbread just to munch on now and then. later this week I’ll try the Baba Ganoush & make more flatbread. I checked with my daughter a few days ago and she had used the dough to make flatbreads & then a little gourmet pizza. You have introduced a new addiction to at least two more households! Thanks for the yummy!

    Marcia

    Reply

    • Marisa Franca says

      Hi, Marcia! I’m so glad you like the recipe!! It sounds like you’ll have an old standard to go back to. There is nothing like hot bread do go along with a meal. Thank you so much for letting me know what you think, I really appreciate. Sending you super big hugs!!! ?

      Reply

  41. Marisa Franca says

    Hello, Giselle! Sometimes mistakes can become a greater recipe than the original — this was one of them. Yes! You’ve got to try the baba ghanoush with the flatbread.

    Reply

  46. soniya Saluja says

    Wow,, flatbread looks amazing !This post makes me want some flatbread like right now :)Is there a way for you to virtually send me some? ;P

    Reply

  48. Molly Kumar says

    OMG, the flatbreads look so delicious Melissa and the entire combination sounds perfect…the eggplant dip, meat and Tzatziki sauce. I’m so hungry looking at these flatbreads now 🙂

    Reply

  50. ManilaSpoon says

    Once I have made homemade bread. there was no turning back because it’s so much better than store-bought and I can imagine the same for this delicious flatbread!

    Reply

  51. Swathi says

    Your flatbread is perfect and beautiful. I make Indian flatbread every day, making yeast flat bread is always tricky you perfected the recipe, I am going to give it a try.

    Reply

    • Marisa Franca says

      Thank you, Swathi! Is your Indian flatbread made with yeast? I’ve seen some that aren’t. We made one before this “accidental” recipe and it was okay — not as chewy and pliable as this one.

      Reply

  54. Gloria @ Homemade & Yummy says

    I am a bread lover. I do make bread from scratch, but have never made flatbread. I buy it all the time, so this recipe is truly intriguing to me. Nothing beats the aroma of bread baking. I would use these for sandwiches, or slather peanut butter on and eat it for breakfast.

    Reply

  55. Natalie says

    I agree with you Marisa, homemade flatbreads are THE BEST. Irresistible. I use whole wheat flour, and they are not that soft as yours. These look absolutely phenomenal. Love all the combos with flatbreads you posted 😉

    Reply

  57. Jean | DelightfulRepast.com says

    Marisa, great save! I love this! I hate food waste, so a save like this makes me happy. I make pitas (with pockets), but many times a pocket isn’t needed so this would be perfect. It looks soooo good. I’m a breadaholic, so I’m positively drooling right now!

    Reply

    • Marisa Franca says

      Hi, Jean! We make pitas also but the flatbread has a little different texture — more pliant. I think that’s what the family loves. I understand about being a bread lover, I’m one too. ?

      Reply

  58. Sandhya Ramakrishnan says

    Those flat breads look out of this world and I love your pictures. They look so soft and tender. I am on look out for a recipe that freezes well and this might just be it. I can’t wait to try this soon.

    Reply

    • Marisa Franca says

      Hello, Sandhya! The flatbread freezes beautifully. I do wrap each one individually in plastic wrap and then put them in a freezer bag. This way individual ones can be taken out and warmed. Let me know how you like the recipe.

      Reply

  61. Susie says

    You’re right, Marisa……flatbread is irresistible! Love it! Our grandsons are VERY PICKY eaters……but……this recipe could be a winner! Thanks, for another inspiration?

    Reply

    • Marisa Franca says

      Hi, Susie! Thank you for the sweet comment. You could put their favorite topping on the flatbread and see how that goes. Hope you have a wonderful weekend. Love and hugs!

      Reply

    • Marisa Franca says

      Hi, Stephanie! It’s amazing you said baba ghanoush because we are posting the recipe on Monday. OMG it is soooo good!! We had never tasted that dip before — we’re hooked.

      Reply

  67. ginny entrekin says

    In the directions you say to add the oil. Oil is not listed in the ingredients. How much oil should be in the recipe. Thanks

    Reply

    • Marisa Franca says

      Hi, Ginny!! Thank you so much for bringing it to my attention. I added it — it’s 1 Tablespoon extra-virgin olive oil. This goof got past two people — me and my editor-in-residence (Honey). We’ve made the recipe 5 times already and making another batch today to take up to my daughter and family. 🙂 If you have any questions please ask. Let me know how you like the recipe.

      Reply

  68. Jovina Coughlin says

    I love flatbread. I love bread! Your flatbread looks beautiful. All so even and shaped perfectly. I am so glad you and “Honey” perfected the recipe. I can just copy it and make it. Looking forward to doing just that. I love all those Mediterranean ingredients you served with it. A feast.

    Reply

    • Marisa Franca says

      Hi, Jovina! Our weakness is bread, too. After a few recipe mishaps, we came to what we thought was good. If you make the recipe, save out a chunk for a pizza. It is terrific!!

      Reply

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