Homemade Flatbread: Easy Prep, Endless Options

I love making these and the best part about these is that you don’t have to knead it. These are incredibly versatile – you can use it as a pizza base, or add vegetables to make it Catalan style or Roman flatbread. You can make it as a base for antipasti or pesto-prosciutto. I have used these several ways: to make individual pizzas for children, or to make my own inventions. I usually whip these up on a Friday night after school and work for a very low effort-delicious alternative to pizza. I would let the children each have their own flatbread to decorate as they wish. These are also a savvy appetizer item for company. The recipe is rather simple, and there are endless ways to showcase ingredients.

Prep: 10 minutes

Time to Rise: 45-60 minutes

You will need:

• 2 cups all-purpose flour
• 1 package active dry yeast
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1 Tbs olive oil
• 2/3 cup warm water

Steps:

Coat a medium bowl with olive oil. Combine flour, yeast, sugar and salt. Add olive oil and water until dough forms.

Shape into a smooth ball and roll around to coat it in oil. Cover bowl with plastic wrap and let it rise in a warm place for 45-60 minutes until double in size.

Preheat oven to 450 degrees. Lightly grease a baking sheet with olive oil or spray and sprinkly with cornmeal. On a lightly floured surface, roll and strech dough until it is your desired size. Transfer dough to the baking sheet and lightly brush with olive oil. Bake 12- 15 minutes until golden brown.

Top with desired toppings and serve.

Easy Flatbread Ideas:

• Roman style – olive oil, arugula, fresh grated parmesan cheese, dash of salt
• Basalmic glaze & goat cheese – caramelized onions, basalmic glaze, goat cheese
• Baba Ghanoush – baba ganoush, cherry tomatoes, toasted hazelnuts, fresh mint
• Tomato Antipasti – sun-dried tomato pesto, tomato slices, prosciutto, arugula, basalmic vinaigrette, provolone cheese
• Greek style – olive oil, feta, mint, tomatoes, black olives