No yeast flatbread is a great quick alternative to Pizza. We love making our own pizzas at home when we have a little bit of time over the weekend, but it can be a slow process when you need something quick. This homemade flatbread pizza recipe is a real time-saver.
Just be mindful that this flatbread recipe contains yoghurt so it can be a bit more filling than a standard thin-crust Italian pizza. We recommend making your portions a little bit smaller. You can still add your favourite pizza toppings to a flatbread.
What will you need for the Flatbread Base?
Flatbread doesn’t have a long list of ingredients, it’s super easy and made up of five basic ingredients. And a dash of salt of course.
- Organic plain flour: You can use all purpose flour or mix gluten free and all purpose for those who have a gluten sensitivity as it can reduce impact a little. Don’t forget to carefully measure the flour for best results
- Baking powder: Along with Bicarbonate of soda and the yoghurt, the baking powder is what makes the flatbread rise a little, delivering a nice and fluffy flatbread
- Bicarbonate of soda
- Sea salt
- Plain organic yoghurt
- Organic extra virgin olive oil
Preparing and Mixing the Dough
Pizza and flatbread dough mixing is always faster and much easier if you have a stand mixer. But it’s not absolutely essential, you can achieve the same result with a bit of manual kneading action and patience.
To prepare the dough you’d need a large mixing bowl. Add all the dry ingredients to the bowl and mix them together. Then add the yoghurt and oil, combine these to form a nice and soft dough. This step can either be done by hand or in the mixer. If you’re completing this step by hand using a fork when you start mixing the dry and wet ingredients together and when they start to form a rough dough use your hands to bring the dough together.
Once combined, knead the dough on a floured work surface until it’s nice and smooth but not too sticky. If you’re using a stand mixer both the mixing and kneading can be done by the machine in one step.
Rolling the Dough
Next, you can divide the dough into equally sized balls, or if you’ve made a larger batch you can use a scale to divide the dough into equal-sized balls. Sprinkle your work surface with a bit of flour.
Once ready you can roll each out until it’s roughly 0.5 cm thick. We’d recommend using a rolling pin unless you’re super experienced in pizza dough tossing and stretching of course. Note that flatbread dough behaves a little differently than pizza dough so be careful not to overstretch the dough.
Once your dough is the right thickness, place it on a pizza pan and bake in the oven for 10 mins before adding the toppings. If you’re making a naan like flatbread then you can make it in a pan on the stovetop by adding a little oil to the pan and cooking it in a similar way as you would a pancake. However, we used the oven method on this occasion.
Choosing your Flatbread Pizza Toppings
We’ve made ours with goat’s cheese, olives and red onion but as with making pizza feel free to experiment with the toppings of your choosing. Swap the goat’s cheese for mozzarella. You can even add a bit of seasoned passata to the base as you would pizza to give it a more authentic pizza feel. Experiment and make this recipe your own, the possibilities are endless.
Alternative Toppings Ideas
For alternative toppings try one of the options below
- Fried mushrooms with BBQ sauce, onions, pepper, mozzarella with a passata, garlic and basil base
- Chicken with BBQ sauce, onions, pepper, mushrooms, mozzarella with a passata, garlic and basil base
- Create a garlic flatbread starter by adding lashings of garlic butter as a topping
- As an alternative sharer try garlic butter, olives and fetta
- Prepare the base without toppings, but drizzle with olive oil and serve with homemade hummus
Homemade Flatbread Pizza With Goat’s Cheese, Olives and Red Onion
For the Flatbread
- 250 g organic plain flour, I used 100g gluten-free and 150g regular plain flour as this helps us manage our gluten sensitivity without having to bake completely gluten-free
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp sea salt
- 250 g plain organic yoghurt
- 1 tbsp organic extra virgin olive oil
For the Flatbread Topping
- 15-20 organic cherry tomatoes quartered
- 1 tbsp balsamic vinegar
- 1 small organic red onion sliced
- 2 tbsp organic chutney, onion works well
- 250 g organic goats cheese
- 2 handfuls of green or black organic olives halved?
- 2 cloves of crushed garlic
- a few fresh organic rocket or spinach leaves
Make the Flatbread
- Preheat the oven to 200?C (180?C fan assisted)
- In a large bowl combine all the dry flatbread dough ingredients, flour, baking powder, salt and bicarbonate soda and mix well. Add the yoghurt and oil and combine until it forms a soft dough.?
- Flour your work surface and knead until it's mixed into a smooth dough. Add a little extra flour if the dough is too sticky.
- Divide the dough into two equal balls and roll each out to be roughly 0.5cm thick. You can either roll into a round shape as you would do a pizza or a square, depending on the pans you are using.
- Place in the oven and bake for 10 mins
Prepare the Flatbread Topping
- While the flatbreads are in the oven, combine the quartered tomatoes and balsamic vinegar into a small bowl.
- Heat the tablespoon of olive oil in a small pan over medium heat and add the red onion. Put the lid on the pan, gently cook for 6-7 minutes then add the chutney and mix well. Cook for another minute and then remove the onions from the heat.
- Crumble the goat's cheese and set aside.
Add the Toppings to the Flatbread
- Remove the dough from the oven and spread a tablespoon of olive oil and one clove of crushed garlic on each base.
- Add the crumbled goats cheese, divided between the two flatbreads. You can either leave the cheese crumbled or spread it evenly over the flatbread bases.?
- Divide the tomatoes, onion and olives between the two flatbreads and drizzle over the balsamic vinegar dressing leftover from the tomato mix.
- Bake in the oven for another 10 min, rotate the two flatbreads in the oven halfway through between the top and middle racks.?
- Once done, sprinkle with rocket or spinach leaves and cut to serve.
When rolling out the flatbread pizza dough I used a pizza pan, but you can use any standard oven tray as flatbreads don’t’ necessarily have to be round, they taste exactly the same in any shape.
No, flatbread and pizza dough are not the same. Pizza dough is usually made with yeast and is left to rise for an hour before it’s kneaded down and rolled. Flatbread on the other hand is much quicker to make as there is no resting period. Flatbread is also made without yeast and is generally softer than pizza dough unless rolled very thinly and pre-baked for longer.
Yes absolutely, you can either freeze the part-baked flatbreads, with or without toppings to complete the cooking process later. Or you can freeze the fully cooked flatbreads to warm up later. We’d recommend the former option, but if you’re storing leftovers then the latter works as well. To warm bake in the oven or thaw at room temperature if you have time.
Yes absolutely, if you’re serving more people you can double the recipe and cook as normal.
If your dough is very sticky, you’ve likely added too much water. Add a bit of flour gradually and mix it into the dough, until the dough becomes less sticky and easy to roll.