Homemade Mediterranean Flatbread (2024)

Fast, easy, and delicious Homemade Mediterranean Flatbread-style pizza in less than thirty minutes! Simply change the toppings to suit your preference! Split the dough into individual portions and everyone can make their own!

HOMEMADE MEDITERRANEAN FLATBREAD

Homemade Mediterranean Flatbread is extremely easy to make at home. In the recipe card below, you’ll find a go-to dough recipe that I use for all types of flatbread and pizza recipes. In fact, I even used this same dough recipe in my Wrapped Asparagus Spears recipe. It’s a completely versatile and adaptable dough.

There are several types of bread that can fall into the flatbread category. Some of them have yeast and some don’t. I tend to like a little bit of yeast in my flatbread and pizza dough. Not so much that it puffs up a lot, just enough so that it’s more substantial.

FLATBREAD OPTIONS

If you’re not feeling up to making your own dough at home, you can certainly buy pre-made flatbread and still make a great-tasting dinner. I have often purchased flatbread at the grocer and topped it with sauce, cheese, and our favourite toppings. It’s a great way to whip up dinner in a hurry. And, it’s a lot cheaper than pizza delivery!

This recipe will work perfectly with focaccia, even though it’s a very thick type of flatbread. Naan works very well! Roti will work well too, especially if you’re looking for unleavened bread. (Unleavened is a term that applies to breads that do not include an ingredient such as yeast which makes the bread rise and proof. Most flat types of bread and unleavened breads.)

BLACK OLIVES, LORD BYRON??

This particular Homemade Mediterranean Flatbread recipe was made specifically for John.e. I had made up a double batch of the dough a little while ago and decided to make a Traditional Newfoundland Pizza for myself and McKenna. I knew John.e wouldn’t eat it, because Newfie pizza is a far cry from being vegetarian.

Armed with black olives, sun-dried tomatoes, and feta, I decided to make a Mediterranean-style flatbread for him. If you’ve been a reader of this blog for any serious amount of time, you would have known that this flatbread wasn’t for me as soon as you looked at the photographs.

I refuse to eat black olives, but John.e loves them. To date, there are over 500 recipes here at Lord Byron’s Kitchen, and this is only the second recipe that features black olives. My Warm Farro Salad has black olives in it too. I can’t make all of the recipes for myself. I have to be nice and make a recipe or two with ingredients that I don’t really care for, right?

CHANGE IT UP; MAKE IT YOUR OWN!

Now, just because this particular flatbread is modelled after common Mediterranean ingredients, that doesn’t mean you are stuck making your version the exact same way. You can add any toppings you like to your flatbread. You can even make one very large flatbread or two smaller ones like I made.

Most kids are picky eaters, so you might want to change up the black olives, sun-dried tomatoes, and feta. I’ve used this same technique described in the recipe card and added just cheese and pepperoni on many occasions. The recipe is very forgiving and completely adaptable.

If by chance you or your family cannot finish the flatbread – no worries! Homemade Mediterranean Flatbread can be saved and reheated later. Let the flatbread completely cool and then refrigerate. When ready to reheat, wrap loosely in aluminum foil and bake for 5-7 minutes in a 350-degree preheated oven.

The aluminum foil should not touch the top of the pizza but should cover it. This will prevent the toppings from burning, and will also prevent the cheese from sticking to the foil. If you freeze the leftovers, allow the flatbread to thaw completely at room temperature before attempting to reheat.

INGREDIENTS NEEDED TO MAKE FLATBREAD:

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

FOR THE DOUGH:

• Active Dry Yeast – Do not confuse this with Instant Yeast. Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients.
• Olive Oil – You can also use vegetable, canola, avocado oil, etc.
• Sugar – This might seem odd, but the sugar makes for a tastier dough, plus, it gives the yeast something to feed on which promotes proofing or rising.
• Flour – I only ever used all-purpose unbleached flour in my dough. I have not experimented with other flour options at this point.
• Warm Water – The water should be as close to 110 degrees F as possible. Too hot and you will kill the yeast; too cold and it won’t activate properly.
• Salt

FOR THE TOPPINGS:

These toppings are just suggestions. You can change it up and make a flatbread that suits your personal tastes.

• Mozzarella – Use fresh mozzarella and slice it about 1/4 inch thick.
• Sun Dried Tomatoes – Use the ones packed in oil. They have better flavour.
• Black Olives – I do not like olives at all, but I made this flatbread for John.e and he loves them. You can use green or none at all if that’s what pleases you.
• Feta – I love crumbled feta on flatbread, especially when it is a Mediterranean-inspired flatbread!
• Dried Herbs – Basil and oregano are perfect on this one!
• Parsley – Used for garnish and is optional.
• Egg – Beat with a little bit of water, this is used to brush the outside of the dough. It helps to brown the dough so that it looks better. You can skip this too if you wish.
• Non-stick Cooking Spray

HOW TO MAKE FLATBREAD:

Let’s make the dough first!

Let’s start with preparing the dough. If you have purchased dough from the grocer, follow the instructions on the package. Otherwise, make the dough from scratch by following these simple instructions.

Fill a mixing bowl with hot tap water. This will temper the bowl which is important to yeast activation and growth. Measure out 3/4 cup of water that’s 110 degrees F. Pour the water out of the bowl. Place one teaspoon of sugar into the bottom of the bowl and pour over the 3/4 cup of water. Sprinkle the yeast over the surface of the water and let sit for two minutes.

Next, whisk in the olive oil. Add the flour, and salt. Use a wooden spoon to stir the flour into the water and oil. Use your hand to knead the dough until it forms a smooth ball. Cover with a clean tea towel and set aside to rise. (Be sure to keep away from drafts or an open window.)

Now, the fun part! Let’s assemble the flatbread!

Once the dough is ready, preheat your oven to 500 degrees F, and lightly spray a baking sheet with non-stick cooking spray. Using only half of the dough per sheet pan, place the dough onto the pan and use a rolling pin to roll it out into an oblong or rectangular shape.

Next, whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the perimeter of the dough. Evenly distribute the mozzarella over the two flatbreads. Avoid placing cheese on the egg-washed perimeter.

Next, top each pizza with sun-dried tomatoes, followed by the black olives, and then the feta. Sprinkle over the dried basil and dried oregano. Bake for 10 minutes. Remove from the oven. Garnish with the chopped parsley, if you are using it, and slice the flatbread into wedges. Serve immediately. Enjoy!

RECIPE TIPS & TRICKS

The key to a really good flatbread is the dough. You can use the dough recipe here and create any flavour of flatbread that you want. I have made this same dough and spread sun-dried tomato pesto on it with some mozzarella and pepperoni for a make-at-home pizza. I’ve also mixed together equal parts butter and parmesan cheese with a clove of minced garlic and a little splash of olive oil. Spread it over the dough and bake until bubbly. You now have easy garlic fingers! Be sure to dip them in my Donair Sauce!

You can also make the dough ahead of time. Once the dough has had time to rise, transfer it to a food-safe plastic bag. Get as much air out of the bag as possible and place the dough in the refrigerator. The dough will last in the fridge for 3-5 days. Once you’re ready to make your flatbread, remove the dough from the fridge and roll it out just like the recipe instructions indicate.

If you have any leftover flatbread, you can refrigerate it for 2-3 days and reheat it later. You can microwave it, but be sure to do so on half speed/power, otherwise, the crust gets a little chewy. You can also place the flatbread on a baking sheet and toss it in the oven. Set the oven to 200 degrees F and let it go for 5 minutes.

SERVING SUGGESTIONS

If you follow my Homemade Mediterranean Flatbread recipe exactly as written, you might want to continue the theme if you are looking to feed a larger group of people. I do this simply by adding side dishes that will complement the main. In the case of this flatbread, I would serve it with this Greek Potato Salad or this Cucumber Walnut Salad or this Fire Roasted Tomato and Artichoke Bean Salad!