What the heck is this?
This is what happens when your favorite Mediterranean flavors all decide to party on a soft, warm, golden flatbread. It’s like a pizza, but fancier and lighter — topped with creamy hummus, tangy olives, sun-dried tomatoes, fresh herbs, and maybe a crumble of feta if you’re feeling extra. Perfect for lunch, dinner, or slicing into pieces for a shareable appetizer that makes you look like you really know your way around a kitchen.
Why You’ll Love This Recipe
- It’s basically edible art — looks gorgeous, tastes even better
- Quick, easy, and totally customizable
- Vegetarian-friendly and packed with Mediterranean goodness
- Makes a great base for bowls, salads, or wraps if you have leftovers
- Way better than anything store-bought (and cheaper, too)
The Good Stuff You’ll Need
For the Flatbread Dough:
- 2 cups all-purpose flour
- ¾ cup warm water
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
For the Toppings:
- ½ cup hummus (classic or garlic)
- ¼ cup crumbled feta
- ¼ cup sliced kalamata olives
- ¼ cup sun-dried tomatoes, chopped
- ½ small red onion, thinly sliced
- A handful of arugula or fresh spinach
- Drizzle of olive oil + balsamic glaze (optional but chef’s kiss)
- Fresh parsley or basil for garnish
Let’s Do This
Step 1: Make the Dough
In a large bowl, mix the flour, yeast, salt, and sugar.
Add warm water and olive oil. Stir until it comes together.
Knead for 5–6 minutes until smooth and elastic.
Cover and let rise in a warm spot for 45 minutes until doubled.
Step 2: Cook the Flatbread
Punch down the dough and divide into 2–3 pieces.
Roll each piece out into a rough oval or round shape (about ¼-inch thick).
Heat a nonstick skillet or griddle over medium heat.
Cook flatbreads one at a time, 2–3 minutes per side, until golden brown and puffed. Set aside.
Step 3: Build the Magic
Spread a generous layer of hummus over each flatbread.
Top with crumbled feta, olives, sun-dried tomatoes, red onion, and greens.
Drizzle with olive oil and balsamic glaze, then sprinkle with fresh herbs.
Serving Suggestions
- Serve warm with a chilled glass of white wine or mint tea
- Slice into wedges for a party platter
- Add grilled chicken or chickpeas to make it heartier
Switch It Up
- Use tzatziki or baba ghanoush instead of hummus
- Add roasted veggies like zucchini or eggplant
- Try with naan or store-bought pita if you’re short on time
Make-Ahead Tips
- Dough can be made up to 2 days in advance and stored in the fridge
- Cooked flatbreads freeze beautifully — just reheat in a hot pan
- Toppings can be prepped and stored separately until ready to assemble
Questions People Actually Ask
Q: Can I bake the flatbread instead of pan-frying?
A: Absolutely. Bake at 450°F (230°C) on a preheated baking stone or sheet for 8–10 minutes.
Q: Is this gluten-free?
A: Not as written, but you can use a gluten-free flour blend and add a little xanthan gum.
Q: Can I make this vegan?
A: Yup! Just skip the feta or use a plant-based version.
Homemade Mediterranean Flatbread: A Flavor Bomb in Every Bite
- Total Time: 25 minutes
- Yield: 3–4 1x
Description
This is what happens when your favorite Mediterranean flavors all decide to party on a soft, warm, golden flatbread. It’s like a pizza, but fancier and lighter — topped with creamy hummus, tangy olives, sun-dried tomatoes, fresh herbs, and maybe a crumble of feta if you’re feeling extra. Perfect for lunch, dinner, or slicing into pieces for a shareable appetizer that makes you look like you really know your way around a kitchen.
Ingredients
For the Flatbread Dough:
2 cups all-purpose flour
¾ cup warm water
1 tbsp olive oil
1 tsp salt
1 tsp sugar
1 tsp instant yeast
For the Toppings:
½ cup hummus (classic or garlic)
¼ cup crumbled feta
¼ cup sliced kalamata olives
¼ cup sun-dried tomatoes, chopped
½ small red onion, thinly sliced
A handful of arugula or fresh spinach
Drizzle of olive oil + balsamic glaze (optional but chef’s kiss)
Fresh parsley or basil for garnish
Instructions
Step 1: Make the Dough
In a large bowl, mix the flour, yeast, salt, and sugar.
Add warm water and olive oil. Stir until it comes together.
Knead for 5–6 minutes until smooth and elastic.
Cover and let rise in a warm spot for 45 minutes until doubled.
Step 2: Cook the Flatbread
Punch down the dough and divide into 2–3 pieces.
Roll each piece out into a rough oval or round shape (about ¼-inch thick).
Heat a nonstick skillet or griddle over medium heat.
Cook flatbreads one at a time, 2–3 minutes per side, until golden brown and puffed. Set aside.
Step 3: Build the Magic
Spread a generous layer of hummus over each flatbread.
Top with crumbled feta, olives, sun-dried tomatoes, red onion, and greens.
Drizzle with olive oil and balsamic glaze, then sprinkle with fresh herbs.
Notes
Use tzatziki or baba ghanoush instead of hummus
Add roasted veggies like zucchini or eggplant
Try with naan or store-bought pita if you’re short on time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~320 kcal per serving
- Protein: ~8g