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Homemade Mediterranean Flatbread

A rustic, crispy, and fluffy homemade flatbread topped with savory Mediterranean flavors including feta, olives, sun-dried tomatoes, and fresh herbs. Perfect for lunch or a light dinner.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: Greek, Italian, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Flatbread Dough
  • 2.5 cups all-purpose flour
  • 1 cup warm water 110°F
  • 2.25 tsp active dry yeast 1 packet
  • 1 tsp sugar or honey
  • 1 tsp salt
  • 2 tbsp olive oil plus more for brushing
Toppings
  • 1.5 cups mozzarella cheese shredded
  • 0.5 cup feta cheese crumbled
  • 0.3 cup sun-dried tomatoes oil-packed, chopped
  • 0.3 cup black olives sliced
  • 1 tsp dried oregano
  • 2 tbsp fresh parsley chopped
  • 1 clove garlic minced (for brushing oil)

Equipment

  • Large Mixing Bowl
  • Baking Sheet or Pizza Stone
  • Parchment paper
  • Rolling Pin

Method
 

  1. In a small bowl, mix warm water and sugar. Sprinkle yeast on top and let bloom for 5-10 minutes until frothy.
  2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a dough forms.
  3. Knead dough on a floured surface for 5-7 minutes until smooth. Place in a greased bowl, cover, and let rise for 45-60 minutes.
  4. Preheat oven to 475°F (245°C). If using a pizza stone, preheat it as well.
  5. Punch down dough and stretch into an oval shape on parchment paper.
  6. Mix minced garlic with a little olive oil and brush over the dough surface.
  7. Top with mozzarella, crumbled feta, sun-dried tomatoes, black olives, and dried oregano.
  8. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
  9. Garnish with fresh parsley before slicing and serving.

Notes

For a crispier crust, roll the dough thinner. For a softer, naan-style bread, leave it slightly thicker.