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.