Description
This easy homemade flatbread pizza recipe features a thin, yeasted crust that’s soft, flavorful, and ready to hold all your favorite toppings. Perfect for a quick dinner or snack, this recipe yields two small flatbreads that can serve 2-4 people. Customize with your favorite sauces, cheeses, and toppings!
Ingredients
Units
Scale
- 1 teaspoon active dry or instant yeast
- 1 teaspoon granulated sugar
- 3/4 cup (180ml) warm water (100-110°F, 38-43°C)
- 2 cups (250g) all-purpose flour or bread flour (spooned & leveled), plus more for hands and surface
- 1 tablespoon (15ml) olive oil, plus 2 teaspoons for brushing the dough
- 1 teaspoon salt
- Optional: 1 teaspoon garlic powder or 1 clove minced garlic, and/or 1 teaspoon Italian seasoning
Instructions
- Prepare the Dough:
- Whisk yeast, sugar, and warm water together in a bowl. Cover loosely and let sit for 5–10 minutes until foamy.
- Add flour, olive oil, and salt (along with garlic/seasoning if using). Mix until a thick, soft, slightly sticky dough forms.
- Knead the Dough:
- Knead by hand or with a dough hook for 6–8 minutes, adding flour as needed to maintain a soft, tacky consistency. Perform the “windowpane test” to check if the dough is ready.
- Let Dough Rise:
- Place dough in a greased bowl, cover, and let rise at room temperature for 45 minutes.
- Shape the Dough:
- Preheat oven to 475°F (246°C). Punch down dough and divide into two pieces. Roll each into a 1/4-inch-thick flatbread. Transfer to a lined baking sheet or pizza stone.
- Prepare for Baking:
- Poke holes in the dough with your fingers or a fork. Brush each flatbread with olive oil. Add your favorite toppings.
- Bake:
- Bake for 15–20 minutes until crust and toppings are browned. Slice and serve warm.
Notes
- For freezing: After the dough rises, divide, shape, and freeze the flatbreads on a baking sheet. Once frozen, wrap them tightly in plastic wrap and store for up to 3 months. Bake directly from frozen, adding a few minutes to the bake time.
- Leftovers: Store in an airtight container in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 flatbread
- Calories: 200
- Sugar: 1g
- Sodium: 300 mg
- Fat: 6
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg