An Assortment of Flatbreads


Today, I bring you an assortment of flatbreads!

Breakfast in Bed(stuy) / Flatbreads

Back home this holiday season, my family decided to go all out cooking wise (which really isn’t a new thing for us) and feast. In addition, to a myriad of appetizers and Eastern European dishes (which I will blog about in the coming weeks), we decided to make a favorite – flatbreads. My dad has made a couple over the past few months and has been slightly disappointed with the flatbread itself — not as thin and crispy as he would like. And he’s been searching for a really good recipe ever since… one he kept saying, similar to that of the D.C. restaurant, Seasons 52.

Breakfast in Bed(stuy) / Flatbread Dough

And being the amazing daughter I am, with a little Google searching, I found said Seasons 52 flatbread recipe! I gotta say, this is a great simple flatbread recipe – it uses whole wheat flour and had great flavor. We tried to get them super thin and baked them both on a sheet pan and a pizza stone to varying crispiness. I would say it was a success!

Now the best part of flatbreads are the toppings and we made a couple of variations. We had mushroom with sausage, mozzarella and tomato and brie, apple and caramelized onion. Add a little arugula to each and a blend of cheeses (fontina, mozzarella, and gruyere work well) and you’ve got a hit!

Breakfast in Bed(stuy) / Flatbreads_2

It was a little bit of a messy afternoon rolling out dough, spreading with toppings and baking them off as I prepared the next round…. Flour everywhere and a multitude of dishes with all my ingredients lined up! I felt very much like an Italian grandmother I must say!

Breakfast in Bed(stuy) / Flatbreads_4

And the best part is definitely digging into each flatbread as they come straight out of the oven piping hot and gooey with cheese! Perfection!

Breakfast in Bed(stuy) / Flatbreads_5

An Assortment of Flatbreads
  • 1 cup water, warm to touch (110°F to 115°F)
  • 1 teaspoon brown sugar
  • ¼ teaspoon active dry yeast
  • 1½ tablespoon extra virgin olive oil
  • 1 cup all purpose flour
  • 1½ cup wheat flour
  • 1 tablespoon salt
  • ½ teaspoon pepper
  1. Mix warm water, yeast and sugar in a one-cup measure. Set aside until yeast is active and bubbles appear (about 5 minutes). Stir in oil.
  2. Combine flour, salt and pepper in another large bowl. Make a well in center. Stir in yeast mixture with wooden spoon. Stir to combine. Work dough with hands on a floured board, knead until smooth for 8-10 minutes, adding light amount of flour as necessary to keep dough from sticking to the board and your hands.
  3. Transfer dough to a lightly oiled bowl. Cover and set aside in a draft-free warm place for one hour. Once doubled in size, punch dough down and cut into four equal pieces. Knead each dough piece into a tight ball on a floured board for one minute. Set on an oiled tray and refrigerate covered for 20 minutes or longer.
  4. Adjust oven rack to lowest position. Place baking stone on lowest rack and warm to 500°F.
  5. Flatten each dough ball into a six-inch disk then roll out on a lightly floured surface to desired thickness.
  6. Transfer dough to a lightly floured wood pizza paddle. Brush with extra virgin olive oil or roasted garlic paste. Lightly top the flatbread with herbs, veggies, cheese, etc. (less is more!)
  7. Carefully slide dough off paddle onto stone. Bake until crispy golden brown (about 4 minutes). Remove flatbread from stone with paddle. Cut and enjoy.


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