Irresistible Homemade Mediterranean Flatbread — Crispy, Healthy, No-Fuss

Homemade Mediterranean Flatbread makes weeknight dinners feel like a mini vacation. It’s fast, forgiving, and wildly adaptable — the kind of recipe you can riff on without breaking a sweat. Want crispy edges and a chewy middle? Done. Want to go full veggie, or pile on salty feta and olives? Also done. This recipe gets you a delicious, restaurant-worthy flatbread in under thirty minutes, and yes — you can split the dough so everyone builds their own masterpiece.

Why you’ll love this recipe

You want flavor, not fuss. Right? This Mediterranean Flatbread Recipe gives you bold, sun-soaked toppings, a simple dough base, and the freedom to swap ingredients depending on what’s in your fridge. It’s healthier than delivery, cheaper than takeout, and — IMO — way more satisfying. Plus, it plays nicely with the Mediterranean Diet Flatbread philosophy: olive oil, fresh herbs, veggies, and moderate cheese. Win-win.

The story behind the recipe

Years ago I doubled the dough for one thing and ended up with a creative problem: too much dough and too many hungry people. I made one Newfie-style pizza for some, but for the olive lovers I whipped up this Mediterranean version — loaded with black olives, sun-dried tomatoes, and feta. Full disclosure: I don’t love black olives (shocking, I know), but I made it for someone who does. That little act of kindness turned into a favorite around here. Recipe born out of compromise = chef’s kiss.

Ingredients breakdown — short blurbs

Below are the building blocks. For exact measurements, check the printable recipe card at the bottom of the post.

Dough basics (what makes or breaks your crust)

• Active Dry Yeast — dissolves in warm water; gives dough a light lift. FYI: active yeast and instant yeast behave slightly differently (see tips).
• Olive Oil — essential for flavor and tenderness. Use good stuff.
• Sugar — tiny bit of sweetness feeds the yeast and improves crust color.
• All-purpose Flour — versatile and reliable; I use unbleached.
• Warm Water (about 110°F) — this activates the yeast. Too hot? You’ll kill it. Too cool? It won’t wake up.
• Salt — balances flavors and strengthens dough structure.

Toppings (the fun part)

• Mozzarella — fresh is best; slice about 1/4″ thick.
• Sun-Dried Tomatoes (in oil) — intense flavor, little effort.
• Black Olives — optional for the picky eaters; they pack salty umami.
• Feta — crumbles beautifully; adds tang.
• Dried Herbs (basil, oregano) — sprinkle before baking.
• Parsley — fresh garnish brightens every bite.
• Egg wash (egg + tablespoon water) — browns the crust; optional but dramatic.

How To Make Mediterranean Flatbread — step-by-step

1. Temper the bowl. Fill a mixing bowl with hot tap water to warm it, then pour the water out. This little trick helps the yeast activate consistently.
2. Proof the yeast. Measure 3/4 cup water at about 110°F. Put 1 tsp sugar in the bowl, pour in the water, and sprinkle the active dry yeast on top. Let sit 2 minutes. You should see a little foamy action. If nothing happens in 5–7 minutes, your yeast might be old — toss it and start over.
3. Mix. Whisk in olive oil. Add flour and salt. Stir with a wooden spoon until the dough comes together.
4. Knead. Use your hands to knead for a few minutes until smooth and elastic. Form into a ball. Cover with a clean tea towel and set somewhere warm to rise — away from drafts.
5. Preheat. Preheat your oven to 500°F and lightly spray a baking sheet with non-stick spray. This high heat gives the crust great snap.
6. Portion. Divide the dough — use half per pan for a large oblong shape, or split more to make smaller flatbreads for individual pizzas.
7. Roll out. Place dough on the pan and roll into an oblong or rectangle with a rolling pin. Don’t obsess — rustic shapes are charming.
8. Egg wash (optional). Whisk an egg with a tablespoon of water and brush just the perimeter of the dough to encourage golden color. Tip: avoid getting egg under the cheese.
9. Top. Layer mozzarella, then sun-dried tomatoes, olives, and crumbled feta. Sprinkle dried basil and oregano. Pro tip: keep the cheese away from the crust edge if you want a crisp perimeter.
10. Bake. Slide into the oven for about 10 minutes until cheese bubbles and crust browns. Remove and garnish with freshly chopped parsley. Slice into wedges and serve immediately.

Pro tips for perfect results

• Warm water matters. Aim for ~110°F. Use a thermometer if you’re serious.
• Don’t over-knead. You want a tender crust, not a chewy brick. A few minutes by hand is enough.
• High heat = crisp edges. Bake at 500°F for that restaurant-style char.
• Use sun-dried tomatoes in oil for flavor — not the dry ones. They hydrate and pop with taste.
• If you’re short on time, use store-bought flatbread or naan. Not ashamed to admit it; convenience is a friend.
• Make multiple smaller flatbreads if feeding picky eaters. Everyone customizes their half — kids love it.
• To store dough: after rising, squeeze out air and refrigerate in a food-safe bag for 3–5 days. Freeze if you want to keep it longer.

Variations to try — Mediterranean Flatbread Ideas

Looking for Mediterranean Flatbread Ideas? Here you go:

• Veggie-forward: pesto base, grilled zucchini, cherry tomatoes, and goat cheese.
• Protein boost: shredded rotisserie chicken, olives, feta, and spinach.
• Seafood twist: smoked salmon, dill, crème fraîche dollops after baking.
• No-yeast option: use pre-made flatbread or follow a Mediterranean Flatbread Recipe Without Yeast (see FAQ below for a quick method).
• Pizza party: turn each flatbread into a personal pizza with pepperoni, mushrooms, or whatever floats your boat — aka classic Mediterranean Flatbread Pizza Recipes but with your flare.

Best ways to serve — pairing + sides

If you lean into the Mediterranean vibe, serve with salads and light sides. Try:

• Greek Potato Salad for creamy balance.
• Cucumber Walnut Salad for crunchy freshness.
• Fire-Roasted Tomato & Artichoke Bean Salad for bold, savory notes.

Want to keep it casual? Serve wedges with bowls of hummus, tzatziki, or that garlicky Donair Sauce I love for dipping garlic fingers. Serving suggestion: slice and pass family-style — big plates, bowls of toppings, nobody fights over the last slice.

Quick tips for storage and leftovers

• Refrigerate leftovers in an airtight container for 2–3 days.
• Reheat in the oven: preheat to 200°F, loosely cover with foil (don’t let foil touch the toppings), and heat 5–7 minutes. This keeps crust crisp and avoids rubbery cheese.
• Microwave? Use half power to avoid chewing through the crust — but oven reheating wins every time.
• Freeze slices on a tray then bag them. Thaw completely before reheating.

FAQs — quick answers

Final thoughts — wrap-up

This Homemade Mediterranean Flatbread sits at the sweet spot of easy, fast, and impressive. Whether you keep it classic with mozzarella, sun-dried tomatoes, and feta, or remix it into a BBQ chicken flatbread, this dough and method support your kitchen creativity. Bold tip: split the dough into individual portions — it turns dinner into an interactive event and keeps picky eaters happy.

So — will you top it with olives or opt out (smart move if you’re me)? Either way, this recipe gives you a reliable, quick route to tasty flatbreads that feel homemade without hours of effort. Try a batch this week and tell me which combo you love best. I’ll be over here arguing that sun-dried tomatoes are basically magic.

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