Greek Flatbread

The possibilities for this versatile yeast dough flatbread are endless! Thin like a cracker or thick and soft for dipping; long or round; plain or with a sprinkle of fresh herbs, sea salt and Parmesan; scattered with crumbled cheese and sliced vegetables; whatever flavors are calling to you. You can even make pizzas out of them!

The five ingredient dough couldn’t be simpler to throw together; all it takes is a pinch of sugar, salt, yeast, oil and flour. They have a short rise time and the dough is easy to work with. What you chose to top them with or dip them in is where they really shine.

I was craving Greek flavors as you can see by the crumbled feta, sun-dried tomatoes, sea salt and oregano topping these. I also made thicker ones topped with grated Parmesan and fresh thyme. Both delicious and so addicting! My Mom and I snacked on them all afternoon and made them into pizzas for dinner.

They are best eaten the same day you bake them.

Greek Flatbread

Rating: 51

Cook Time: 10 minutes

Yield: 6 - 8 servings

Greek Flatbread


1 package (2 1/4 teaspoons) active dry yeast
a pinch of sugar
1 teaspoon salt
About 1/4 cup olive oil
3 1/2 to 3 3/4 cups all-purpose flour (up to half whole wheat)
toppings, optional:
fresh herbs
sun-dried or fresh tomatoes
crumbled cheese like feta or goat
chopped or sliced vegetables like onion, garlic and peppers
grated Parmesan or Romano cheese
sea or kosher salt


  1. In a large bowl combine yeast with 1 1/2 cups warm (110°) water, a pinch of sugar, salt and 1 tablespoon olive oil. Allow to stand until foam/bubbles form on the surface, about 5 minutes.
  2. Gradually stir or, with an electric mixer on low speed, or using a stand mixer beat in 3 1/2 cups flour until mixture forms a soft dough.
  3. If using a dough hook, beat on high speed until dough no longer feels sticky and pulls cleanly from bowl, 5 to 7 minutes, adding a tablespoon of flour at a time until dough is no longer sticky.
  4. If kneading by hand, scrape dough onto a lightly floured board. Knead until smooth, springy, and no longer sticky, 5-10 minutes; adding flour as needed until no longer sticky. Place dough in an oiled bowl; turn dough over to coat top, cover with plastic wrap and let rise in a warm place until doubled, 35 to 45 minutes.
  5. Punch dough down, divide dough into four pieces. Cover with plastic wrap and let rest 10 minutes. Preheat oven to 450 degrees F.
  6. Roll or gently stretch one piece at a time into a 13- by 7-inch oval about 1/16 inch thick. Place each on an oiled and cornmeal-dusted 12- by 15-inch rimless baking sheet; if necessary, stretch dough to reshape.
  7. Brush each flatbread with olive oil and sprinkle with toppings if desired. Bake two at a time for 10 minutes until lightly golden around edges. Serve hot, warm or at room temperature. Best eaten the day they're made.


Adapted by My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

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