20 Delicious Flat Bread Recipes Perfect for Any Occasion

There’s something magical about flatbread—it’s versatile, easy to make, and always satisfying. Whether you’re whipping up a quick weeknight dinner, hosting a cozy gathering, or craving a handheld snack, these 20 delicious flatbread recipes have you covered. From crispy classics to creative twists, get ready to fall in love with every bite. Let’s dive in and find your next favorite!

Garlic Herb Flatbread

This buttery, aromatic flatbread is the perfect side for soups, dips, or just snacking straight off the tray—no yeast required!

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 3/4 cup warm water
• 1/4 cup olive oil, plus 2 tbsp for brushing
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried oregano
• 1/2 tsp flaky sea salt (for finishing)

Instructions:

1. Preheat oven to 450°F. In a bowl, whisk together 2 cups flour, 1 tsp baking powder, and 1 tsp salt. Stir in 3/4 cup warm water and 1/4 cup olive oil until a shaggy dough forms.
2. Knead dough on a floured surface for 2 minutes until smooth. Divide into 4 equal pieces, then roll each into a thin oval (about 1/8″ thick).
3. Mix 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp parsley, and 1 tsp oregano. Brush generously over dough.
4. Bake on a parchment-lined sheet for 8–10 minutes until puffed and golden at the edges. Sprinkle with 1/2 tsp flaky salt right after baking.

The magic here? Blistering-hot oven heat gives these flatbreads a crisp exterior while keeping the centers soft and chewy—ideal for tearing and sharing.

Tip: For extra flavor, let the garlic-herb oil sit for 10 minutes before brushing to infuse.

Whole Wheat Flatbread

This wholesome flatbread is soft, slightly nutty, and perfect for wrapping, dipping, or enjoying straight off the skillet—no yeast required!

Ingredients:

• 1 ½ cups whole wheat flour
• ½ tsp salt
• ½ tsp baking powder
• 2 tbsp olive oil
• ½ cup warm water (plus 1–2 tbsp extra if needed)

Instructions:

1. In a bowl, whisk together 1 ½ cups whole wheat flour, ½ tsp salt, and ½ tsp baking powder. Make a well in the center and add 2 tbsp olive oil and ½ cup warm water. Stir until a shaggy dough forms, adding 1–2 tbsp extra water if too dry.
2. Knead on a floured surface for 2–3 minutes until smooth. Divide into 4 equal balls, cover with a damp towel, and rest for 10 minutes.
3. Roll each ball into a thin 6-inch round. Heat a dry skillet over medium-high. Cook each flatbread for 1–2 minutes per side, pressing gently with a spatula until puffed and charred in spots.

The magic here? The baking powder gives these flatbreads a subtle lift, making them tender yet sturdy enough for hearty fillings.

Tip: For extra flavor, brush cooked flatbreads with garlic butter or sprinkle with za’atar while still warm.

Rosemary Olive Oil Flatbread

Crispy, fragrant, and effortlessly elegant, this flatbread is your secret weapon for turning weeknight dinners into something special.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp baking powder
• 3/4 cup warm water (about 110°F)
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for brushing
• Flaky sea salt, for sprinkling

Instructions:

1. Preheat oven to 450°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp kosher salt, 1 tbsp rosemary, and 1 tsp baking powder.
2. Make a well in the center and pour in 3/4 cup warm water and 1/4 cup olive oil. Stir until a shaggy dough forms, then knead lightly on a floured surface for 1 minute until smooth.
3. Divide dough into 4 pieces. Roll each into a thin oval (about 1/8″ thick) and place on a parchment-lined baking sheet.
4. Brush tops with 2 tbsp olive oil and sprinkle with flaky sea salt. Bake for 12–14 minutes until puffed and golden at the edges.

The magic here? That crackly, blistered crust with pockets of rosemary-infused oil—no yeast or fuss required.

Tip: For extra flavor, rub a garlic clove over the warm flatbreads right after baking.

Cheesy Spinach Flatbread

This easy flatbread is packed with gooey cheese and tender spinach—perfect for a quick weeknight dinner or a crowd-pleasing appetizer.

Ingredients:

• 1 (10-inch) pre-made flatbread or naan
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh baby spinach, roughly chopped
• 1/4 cup ricotta cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp salt

Instructions:

1. Preheat oven to 400°F. Place the flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. Sprinkle 1/2 cup mozzarella and 1/4 cup Parmesan over the flatbread, leaving a small border around the edges.
3. Scatter the spinach evenly over the cheese, then dollop with 1/4 cup ricotta. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
4. Sprinkle with 1/2 tsp garlic powder, 1/4 tsp red pepper flakes (if using), and 1/4 tsp salt.
5. Bake for 12–15 minutes until the cheese is bubbly and the edges are golden. Let cool for 2 minutes before slicing.

The ricotta adds a creamy contrast to the crisp crust, while the red pepper flakes give just the right kick.

Tip: For extra flavor, drizzle with balsamic glaze or a squeeze of lemon after baking.

Spicy Jalapeño Flatbread

This crispy flatbread packs a punch with fresh jalapeños and melty cheese—perfect for game day or a quick weeknight snack.

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/3 cup warm water
• 2 tbsp olive oil, divided
• 1/2 cup shredded Monterey Jack cheese
• 1 fresh jalapeño, thinly sliced (seeds removed for less heat)
• 1 tbsp honey
• 1/4 tsp red pepper flakes

Instructions:

1. Preheat oven to 425°F. In a bowl, whisk flour, salt, and baking powder. Stir in warm water and 1 tbsp olive oil until a dough forms.
2. Knead dough on a floured surface for 2 minutes, then roll into a 10-inch oval. Transfer to a parchment-lined baking sheet.
3. Brush dough with remaining 1 tbsp olive oil. Sprinkle Monterey Jack cheese evenly over the top, then layer jalapeño slices.
4. Bake for 12–15 minutes until edges are golden and cheese bubbles. Drizzle with honey and sprinkle red pepper flakes immediately after baking.

The contrast of sweet honey and spicy jalapeños makes this flatbread irresistibly addictive—you’ll want to tear into it straight from the oven!

Tip: For extra crispiness, broil for the last 1–2 minutes (watch closely!).

Sweet Cinnamon Flatbread

This buttery, spiced flatbread is like a cozy hug in bread form—perfect for tearing and sharing over coffee or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup warm whole milk
• 1/4 cup melted unsalted butter, plus 2 tbsp for brushing
• 2 tbsp honey (for drizzling)

Instructions:

1. In a bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp ground cinnamon, 1 tsp baking powder, and 1/2 tsp salt.
2. Stir in 3/4 cup warm whole milk and 1/4 cup melted unsalted butter until a soft dough forms. Knead lightly on a floured surface for 1 minute.
3. Divide dough into 8 pieces, roll each into a thin oval (1/8-inch thick), and cook in a dry skillet over medium heat for 2 minutes per side until puffed and speckled golden.
4. Brush warm flatbreads with 2 tbsp melted unsalted butter and drizzle with 2 tbsp honey.

The magic here? The dough stays tender thanks to the milk, while the honey seeps into every nook for sticky-sweet pockets.

Tip: For extra crunch, sprinkle with coarse sugar before cooking—it caramelizes into a delicate crust.

Za’atar Spiced Flatbread

This fragrant flatbread is a breeze to make and packed with the earthy, citrusy punch of za’atar—perfect for tearing and sharing!

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup warm water
• 2 tbsp olive oil, divided
• 1 tbsp za’atar seasoning
• 1/2 tsp flaky sea salt

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Stir in 1/3 cup warm water and 1 tbsp olive oil until a shaggy dough forms.
2. Knead on a floured surface for 2 minutes until smooth. Cover and rest for 10 minutes.
3. Roll dough into a thin 8-inch circle. Heat a skillet over medium-high and brush with 1/2 tbsp olive oil. Cook the flatbread for 2 minutes per side until puffed and charred in spots.
4. Transfer to a plate, brush with remaining 1/2 tbsp olive oil, and sprinkle evenly with 1 tbsp za’atar and 1/2 tsp flaky sea salt.

The magic here? The za’atar blooms in the warm oil, creating an aromatic crust that’s impossible to resist. Serve it warm for maximum flavor!

Tip: For extra crispiness, finish the flatbread under the broiler for 30 seconds after adding the za’atar.

Mediterranean Flatbread with Hummus

This easy flatbread is loaded with creamy hummus and fresh Mediterranean flavors—perfect for a quick lunch or a shareable appetizer.

Ingredients:

• 1 store-bought or homemade flatbread (about 10-inch diameter)
• 1/2 cup prepared hummus
• 1/4 cup crumbled feta cheese
• 1/4 cup diced cucumber
• 1/4 cup halved cherry tomatoes
• 2 tbsp sliced Kalamata olives
• 1 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• Fresh parsley or mint, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Place the flatbread on a baking sheet and warm for 3–5 minutes until just crisp.
2. Spread the hummus evenly over the flatbread. Top with feta cheese, cucumber, cherry tomatoes, and olives.
3. Drizzle with olive oil, then sprinkle with oregano and sea salt.
4. Return to the oven for 3–4 minutes just to soften the cheese slightly (optional).
5. Garnish with fresh herbs if using, slice, and serve warm.

The contrast of cool cucumbers and tangy feta against the warm, creamy hummus makes every bite irresistible.

Tip: For extra flavor, brush the flatbread with garlic-infused olive oil before adding the hummus.

Garlic Naan Flatbread

Soft, buttery, and infused with garlic, this homemade naan is so good you’ll skip the takeout line forever.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp sugar
• 1 tsp active dry yeast
• 3/4 cup warm water (110°F)
• 1/4 cup plain yogurt
• 2 tbsp olive oil, divided
• 1 tsp salt
• 3 garlic cloves, minced
• 2 tbsp melted butter
• 2 tbsp fresh cilantro, chopped (optional)

Instructions:

1. In a bowl, whisk together 1 tsp sugar, 1 tsp yeast, and warm water. Let sit for 5 minutes until frothy.
2. Add flour, yogurt, 1 tbsp olive oil, and 1 tsp salt. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.
3. Heat a skillet over medium-high. Divide dough into 6 balls, roll each into a 1/4″ oval, and cook for 2 minutes per side until bubbly and charred in spots.
4. In a small pan, heat 1 tbsp olive oil and sauté garlic for 30 seconds. Brush cooked naan with melted butter, then drizzle with garlic oil and sprinkle with cilantro (if using).

The secret? Yogurt keeps these pillowy-soft, while the garlic butter seeps into every nook for maximum flavor.

Tip: For extra fluffiness, let the dough rise in a warm oven (turn it off after preheating to 200°F).

Pesto and Tomato Flatbread

This vibrant flatbread is a weeknight lifesaver—bursting with fresh basil pesto, juicy tomatoes, and melty cheese, it’s ready in under 20 minutes!

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch size)
• 1/3 cup basil pesto (homemade or store-bought)
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp sea salt
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. Spread 1/3 cup pesto over the flatbread, leaving a 1/2-inch border. Sprinkle with 1 cup mozzarella, then scatter cherry tomatoes on top.
3. Sprinkle with 1/4 tsp sea salt and 1/4 tsp red pepper flakes (if using). Bake for 12–15 minutes until cheese is bubbly and edges are crisp.
4. Let cool for 2 minutes, then tear fresh basil leaves over the top. Slice and serve warm.

The magic here? The pesto under the cheese keeps the flatbread from drying out while adding herbaceous depth to every bite.

Tip: For extra crunch, broil for the last 1–2 minutes—just watch closely to avoid burning!

Fluffy Pita Flatbread

Nothing beats the satisfaction of pulling apart a warm, pillowy pita fresh off the stove—no fancy equipment needed!

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp granulated sugar
• 1 tsp active dry yeast
• 1 tsp kosher salt
• 3/4 cup warm water (about 110°F)
• 1 tbsp olive oil, plus extra for brushing

Instructions:

1. In a large bowl, whisk together 2 cups flour, 1 tsp sugar, 1 tsp yeast, and 1 tsp salt. Pour in 3/4 cup warm water and 1 tbsp olive oil, stirring until a shaggy dough forms.
2. Knead on a lightly floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour (or until doubled).
3. Divide dough into 6 equal balls. Roll each into a 1/4-inch-thick circle on a floured surface.
4. Heat a dry skillet over medium-high. Cook each pita for 1–2 minutes per side, brushing lightly with olive oil, until golden and puffed.

The magic? These pitas puff into perfect pockets for stuffing with your favorite fillings—no knife required!

Tip: For extra flavor, sprinkle za’atar or sesame seeds on the dough before cooking.

Avocado and Feta Flatbread

This creamy, tangy flatbread is a quick crowd-pleaser—perfect for a light lunch or an easy appetizer that feels gourmet.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch size)
• 1 ripe avocado, pitted and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/4 tsp sea salt
• Fresh cilantro leaves, for garnish

Instructions:

1. Preheat oven to 375°F. Place flatbread on a baking sheet and brush evenly with 1 tbsp olive oil. Bake for 8–10 minutes until lightly crisp.
2. While warm, layer avocado slices evenly over the flatbread. Sprinkle with 1/2 cup feta and 1/4 cup red onion.
3. Drizzle with 1 tbsp lemon juice, then sprinkle with 1/4 tsp red pepper flakes and 1/4 tsp sea salt.
4. Garnish with fresh cilantro leaves, slice, and serve immediately.

The contrast of cool avocado, salty feta, and zesty lemon makes every bite refreshing—no cooking required for the toppings!

Tip: For extra crunch, toast the flatbread directly on the oven rack for the last 2 minutes.

Caramelized Onion Flatbread

Sweet, savory, and irresistibly crispy, this flatbread is a crowd-pleaser that comes together with minimal effort—perfect for weeknights or impromptu gatherings.

Ingredients:

• 1 lb store-bought pizza dough (or homemade), room temperature
• 2 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled goat cheese
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 425°F. Heat 1 tbsp olive oil in a large skillet over medium-low heat. Add onions, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 25–30 minutes until deeply golden and jammy. Remove from heat.
2. On a floured surface, stretch dough into a 12-inch oval or rectangle. Transfer to a parchment-lined baking sheet. Brush with remaining 1 tbsp olive oil.
3. Spread caramelized onions evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella and goat cheese on top.
4. Bake for 15–18 minutes until crust is golden and cheese melts. Sprinkle with fresh thyme right after baking.

The magic here? Slow-cooked onions add a rich sweetness that balances the tangy goat cheese—no fancy tools required, just patience for those golden strands.

Tip: For extra crispiness, preheat the baking sheet in the oven before adding the dough.

BBQ Chicken Flatbread

This BBQ Chicken Flatbread is the perfect weeknight dinner—cheesy, smoky, and ready in under 30 minutes!

• 1 pre-made flatbread or naan (about 10-inch size)
• 1 cup shredded cooked chicken
• 1/3 cup BBQ sauce, plus extra for drizzling
• 1 cup shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• 1/2 tsp smoked paprika

1. Preheat oven to 400°F. Brush the flatbread with 1 tbsp olive oil and bake for 5 minutes to crisp slightly.
2. Toss the shredded chicken with 1/3 cup BBQ sauce and 1/2 tsp smoked paprika until coated.
3. Spread the saucy chicken evenly over the flatbread, then top with 1 cup mozzarella and 1/4 cup red onion.
4. Bake for 10–12 minutes until the cheese is bubbly and the edges are golden.
5. Drizzle with extra BBQ sauce, sprinkle with 2 tbsp cilantro, and slice into wedges.

The magic here? The smoky paprika in the BBQ chicken pairs perfectly with the melty cheese and crisp crust—no takeout required!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Sun-Dried Tomato and Basil Flatbread

This vibrant flatbread is a flavor-packed crowd-pleaser, with sweet sun-dried tomatoes and fresh basil layered over a crispy, chewy crust.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/4 cup olive oil, divided
• 1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
• 1/4 cup thinly sliced fresh basil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface into a 12-inch oval or rectangle. Transfer to a parchment-lined baking sheet.
2. Brush dough with 2 tbsp olive oil, then sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Scatter sun-dried tomatoes over the dough, followed by mozzarella and Parmesan cheeses.
4. Bake for 15–18 minutes until crust is golden and cheese is bubbly. Drizzle with remaining 2 tbsp olive oil and sprinkle fresh basil on top.

The oil from the tomatoes infuses the crust with richness, while the basil adds a bright finish—no marinara needed!

Tip: For extra flavor, rub a cut garlic clove over the hot crust before adding the final olive oil.

Lemon and Thyme Flatbread

This bright, herby flatbread is a breeze to make—perfect for pairing with dips or serving alongside soups and salads.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 2 tbsp olive oil, plus extra for brushing
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• 1/2 tsp flaky sea salt (for finishing)

Instructions:

1. Preheat oven to 400°F. In a bowl, whisk together the flour, baking powder, and 1/2 tsp salt.
2. Stir in the milk and 2 tbsp olive oil until a shaggy dough forms. Knead lightly on a floured surface for 1 minute, then roll into a 10-inch oval.
3. Transfer to a parchment-lined baking sheet. Brush with olive oil, then sprinkle evenly with thyme leaves, lemon zest, and flaky sea salt.
4. Bake for 15–18 minutes until puffed and golden at the edges. Let cool slightly before slicing.

The lemon zest adds a sunny pop of flavor, while the thyme keeps it earthy—ideal for tearing and sharing straight from the oven.

Tip: For extra crispness, broil for 1–2 minutes at the end (watch closely!).

Pumpkin Seed Flatbread

This nutty, chewy flatbread is a game-changer for soups and dips—toasted pumpkin seeds add a satisfying crunch to every bite.

Ingredients:

• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 3 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 2 tbsp olive oil, divided
• ½ cup raw pumpkin seeds, roughly chopped
• 1 tsp flaky sea salt

Instructions:

1. In a bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Stir in flour, 1 tsp salt, and 1 tbsp olive oil until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Preheat oven to 425°F. Punch down dough, then roll into a 12-inch oval on a floured surface. Transfer to a parchment-lined baking sheet.
5. Brush dough with remaining 1 tbsp olive oil, then press chopped pumpkin seeds into the surface. Sprinkle with flaky sea salt.
6. Bake for 18–20 minutes until puffed and golden at the edges. Cool slightly before tearing into pieces.

The seeds toast as the bread bakes, giving it a rustic, savory depth that’s irresistible with hummus or whipped feta.

Tip: For extra flavor, toast the pumpkin seeds in a dry skillet for 2 minutes before chopping.

Spiced Apple Flatbread

This sweet-savory flatbread is a cozy twist on pizza, with caramelized apples, warm spices, and a crispy crust—perfect for a lazy brunch or appetizer.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch diameter)
• 1 medium apple (Honeycrisp or Granny Smith), thinly sliced
• 2 tbsp olive oil, divided
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup shredded fontina or gouda cheese
• 1 tbsp chopped fresh rosemary

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush with 1 tbsp olive oil.
2. In a bowl, toss apple slices with remaining 1 tbsp olive oil, honey, cinnamon, nutmeg, and salt until evenly coated.
3. Arrange apples in a single layer over the flatbread, then sprinkle evenly with cheese and rosemary.
4. Bake for 12–15 minutes until the cheese melts and the edges turn golden.

The magic here? The apples soften just enough to melt into the cheese while the rosemary adds a fragrant, savory kick. Serve warm—it’s even better when the honey drizzles down your fingers!

Tip: For extra crunch, toast the flatbread for 3 minutes before adding toppings.

Roasted Garlic and Parmesan Flatbread

This crispy, cheesy flatbread is a game-changer for weeknight dinners—loaded with rich roasted garlic and nutty Parmesan, it’s impossible to resist.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1 whole garlic bulb
• 2 tbsp olive oil, divided
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft. Let cool, then squeeze cloves into a bowl and mash.
2. Prep the dough: Roll out pizza dough on a floured surface into a 12-inch oval. Transfer to a parchment-lined baking sheet.
3. Assemble: Brush dough with remaining 1 tbsp olive oil. Spread roasted garlic evenly over the top, then sprinkle with Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Bake: Bake at 400°F for 18–20 minutes until edges are golden and crisp. Sprinkle with fresh parsley right after pulling it out.

The magic here? The roasted garlic caramelizes into a sweet, mellow paste that pairs perfectly with the salty Parmesan—no fancy tools required!

Tip: For extra crunch, brush the edges with a little extra olive oil before baking.

Curry-Spiced Flatbread

This golden, aromatic flatbread is infused with warm curry spices and bakes up soft with just the right chew—perfect for tearing and sharing!

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil, plus extra for brushing
• 2 tbsp plain yogurt
• 1 tbsp chopped fresh cilantro (optional, for garnish)

Instructions:

1. In a large bowl, whisk together the flour, 1 tbsp curry powder, 1 tsp turmeric, 1 tsp salt, and 1 tsp sugar. Make a well in the center.
2. Pour in the warm water, 2 tbsp olive oil, and yogurt. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Cover the dough with a damp towel and let rest for 30 minutes at room temperature.
4. Divide the dough into 4 equal pieces. Roll each into a thin 8-inch circle (about 1/8-inch thick).
5. Heat a dry skillet over medium-high heat. Cook each flatbread for 2 minutes per side, until puffed and charred in spots. Brush lightly with olive oil while warm.
6. Sprinkle with cilantro (if using) and serve immediately.

The yogurt keeps these flatbreads tender, while the curry and turmeric create a vibrant flavor that pairs beautifully with dips or grilled meats.

Tip: For extra smokiness, toast the curry powder in a dry pan for 30 seconds before adding it to the dough.

Conclusion

With 20 mouthwatering flatbread recipes to choose from, there’s something here for every craving and occasion! Whether you’re hosting a gathering or whipping up a quick weeknight meal, these recipes are sure to impress. Give them a try, then let us know which one was your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious ideas too!