flatbread recipes

A quick and easy appetizer using store-bought naan or flatbread, topped with ricotta and cranberry pomegranate salsa.

Ricotta Flatbread with Pomegranate Salsa

pomegranate seeds

cranberries (roughly chopped)

shallot (finely chopped)

olive oil

balsamic vinegar

honey

parsley

orange

salt

oval prebaked flatbread (such as naan or pocketless pita)

Bel Gioioso Ricotta con Latte or whole milk ricotta cheese

baby arugula

Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest and salt in a bowl.

Place flatbread on a preheated grill rack or baking stone in a 450 (230C) degree oven. Toast until warm and edges are lightly brown, 5-10 minutes.

Spoon ricotta over warm flatbread and spread lightly. Arrange arugula over ricotta and cut the naan into serving pieces. Top each slice with salsa.

Think pizza crossed with Middle-Eastern spices and you&#8217;ve got James Martin&#8217;s irresistible lamb flatbread recipe. Made with chilli and lots of fresh herbs it&#8217;s a taste-bomb of flavours. Looking for something else? Take a look at lots more of our flatbread recipes here.

Lebanese lamb flatbread

For the pizza dough

‘00’ flour,

fine semolina flour

1½ tsp caster sugar

sachet fast-action yeast

water

For the topping

vegetable oil

shallot, finely chopped

garlic clove, finely chopped

tsp coriander

tsp cumin

tbsp baharat

British lamb mince

sultanas

chicken stock

milliliters natural yogurt

green chillies, finely chopped

mint

coriander

For the dough, put the flours, salt and sugar into a large bowl and stir. Mix the yeast with a little of the water in a jug to form a paste, then add the rest of the water to the jug so the yeast dissolves. Make a well in the centre of the flour and pour in the yeasted water, gradually mixing to form a soft dough. Tip out and knead on a lightly floured work surface until smooth and elastic.

Divide into 4 even pieces and roll into balls, then put on a tray, cover and leave to rise for 1 hour or until doubled in size.

Meanwhile, for the topping, heat a sauté pan, add the oil, shallot, garlic and spices, then fry for 2 minutes. Add the lamb and cook over a high heat, turning often and breaking up with a wooden spoon, until browned all over.

Add the sultanas and chicken stock and bring to the boil, then reduce the heat and simmer for 20 minutes or until the mince is tender and the stock has nearly all evaporated. Taste and season with salt and pepper, then leave to cool.

Heat the oven to as high as it will go. Put a heavy baking tray or pizza stone in the oven to heat up.

Roll each piece of dough out on a lightly floured surface into an oval or oblong about 20cm x 15cm, and about 5mm thick, then put onto an upturned floured baking tray. Cover the bases with the lamb mixture, then evenly scatter with the yogurt and chillies and some seasoning.

Slide the flatbreads onto the hottray or stone (you may have to cook in batches). Bake for 5-10 minutes until golden and crisp. Scatter with the herbs and serve immediately.

Makes one @13-inch flatbread; may be doubled or tripled.

Ricotta and White Anchovy Flatbread with Preserved Meyer Lemon and Fresh Rosemary

oz dough ball (at room temperature)

rice flour and cornmeal (for shaping and cooking the flatbread)

Cup very soft, Whole-Milk Ricotta, (at room temperature)

fine sea salt and black pepper

rosemary

Filets filets of white anchovy (aka Boquerones)

*do not substitute standard anchovies

red pepper flakes ((optional))

Build a very hot fire in your oven, and wait until the floor and walls achieve your target temperature.

Flour a board and your hands with rice flour, then stretch and pull the dough (never press) into a roughly 13-inch round or oval—don’t try too hard to make it a perfect round.

Transfer the dough circle to a long-handled wooden pizza peel liberally sprinkled with cornmeal.

Working quickly, gently spread the ricotta over the dough, leaving a 1-inch border; season generously with salt and pepper.

Scatter the lemon zest and rosemary evenly over the top and then arrange the anchovy filets skin side up in a circle, like the spokes of a wheel.

Scatter with a big pinch of pepper flakes, if desired.
Jiggle the dough on the peel to make sure it’s still mobile, then slide it smoothly onto the floor in the hot oven.

Bake until the edges are golden, 1 ½ to 4 minutes, depending on your oven.

Retrieve with a metal pizza peel, transfer to a cutting board, slice, and enjoy.

Flatbread and Ingredients

5 large Meyer lemons, scrubbed to remove wax, and dried

3/4 cups coarse sea salt.

Olive oil, as needed (do not use best-quality oil for this recipe)

Wash a large glass jar with abundant, very hot water and soap; rinse well and dry. Wash your hands well.

Cut each lemon in quarters, but not all the way through; leave connected at the base like a flower.

Pack 2 tablespoons of salt into the center, then squeeze back together and place in the jar.

Continue partially quartering and packing with salt. Squeeze the lemons down into an even layer and place a sheet of plastic wrap over the top, pressing it down so it touches the top of the lemons.

Let stand in a sunny place for one week, pressing the top of the lemons every day to compact them further.

By the end of the week, the lemons will have flattened and be covered with a layer of juice; they are now ready to use.

Gently pour about 1/2 inch of olive oil over the top to keep out the oxygen, and refrigerate for at least one week before using, and up to six months. When using, retrieve a lemon with clean tongs—not your fingers—and rinse well.

Trim away and discard the remainder of the inner flesh, then chop or sliver the preserved rind as needed.

Two-Week Preserved Meyer Lemons Yield: 5 preserved lemons

This great collection of easy Flatbread Recipes will give you plenty of ideas for quick and tasty dinners the whole family will love. For starters, try this pepperoni pizza flatbread:

The 30 BEST Flatbreads

flatbreads

marinara sauce

mozzarella cheese

pepperoni

Preheat oven to 400°F.

Evenly spread marinara sauce over flatbreads.

Top with cheese and pepperoni.

Bake 5-6 minutes directly on rack, until cheese...

Bake 5-6 minutes directly on rack, until cheese is melted.

This is a flat bread I came across on the healthyeating.com website years ago. Eat it warm straight out of the oven with a pat of butter and a drizzle of honey! So good!

Barley Bread

C Barley Flour

tsp baking powder

Preheat oven to 450 degrees Fahrenheit.

In a medium sized bowl whisk together barley flour, baking powder and salt till well incorporated.

Add to that, the olive oil and water and mix till you achieve a doughy consistency.

Roll out the dough onto a parchments lined flat surface till it is about 1/2 inch thick.

Transfer with the parchment onto a cookie sheet and score into eighths (in triangles) using a butter knife.

Prick all over with a fork and put into the preheated oven for 20 minutes.

Take out of oven, spread butter, drizzle with honey and enjoy!

That connection to ancient athletes and the Prophet Mohammed's own choice of barley gives this recipe a quiet depth most bread posts miss. It makes me want to bake it while keeping that history in mind, maybe even while checking the Meijer weekly ad for barley flour.

I absolutely LOVED this!  As a health care professional and healthy eating addict, I know how healthy whole grains are - particularly barley.  After the initial difficulty of finding whole grain barley flour (rather than pearled barley flour) I found this recipe delicious, quick, easy and so unique.  When I drizzled honey on it, It was almost like eating a large crumbly cookie.  So rustic and deeply satisfying.  I could totally see topping this with dried herbs or  cinnamon/sugar for both savoury or sweet option.     Thank you so much for this recipe.  I would welcome any other barley recipes that are this uncomplicated - it is truly an under-rated grain:)

I tried your recipe differently 3X and they all turned out great. Instead of olive oil, first time with avocado oil, second time with melted butter and third time with bacon fat.The last time I did it in the food processor and it turned out fast and perfect. This is my go-to barley bread recipe from now on. Thank you so much for posting this.

Wholesome bread and delicious!
I ground my own barley flour from pot barley. The recipe is simple but I used an additional 1/8 cup of water to make the dough. The taste of the flat bread is slightly sweet where the sweetness should have come from the barley itself. 

I am thinking of using the dough as a pie dough in my next trial. Do you think it would work or not? 

Thanks for sharing the recipe.

https://content.jwplatform.com/videos/mUvWNmzn.mp4

Barley Bread Shorts.MP4

Top 5 flatbread recipes recipes from across the web

The most viewed flatbread recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ricotta Flatbread with Pomegranate ...

Lebanese lamb flatbread

Ricotta and White Anchovy Flatbread...

The 30 BEST Flatbreads

Barley Bread

Top 5 flatbread recipes recipes from across the web

The most viewed flatbread recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ricotta Flatbread with Pomegranate ...

Lebanese lamb flatbread

Ricotta and White Anchovy Flatbread...

The 30 BEST Flatbreads

Barley Bread

The most viewed flatbread recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine