18 Flavorful Mediterranean Flat Bread Recipes Authentic

Craving a taste of the Mediterranean without leaving your kitchen? These 18 flavorful flatbread recipes bring the sun-drenched flavors of the region straight to your table—perfect for quick weeknight dinners, weekend feasts, or anytime you want a delicious escape. From crispy za’atar-spiced rounds to fluffy, herb-studded loaves, get ready to fall in love with every bite. Let’s dive in!

Garlic and Herb Mediterranean Flat Bread

This golden, aromatic flatbread is studded with garlic and fresh herbs—perfect for tearing and sharing at your next gathering.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil, plus extra for brushing
• 3 cloves garlic, minced
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/2 tsp flaky sea salt

Instructions:

1. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar. Stir in 1 packet yeast.
2. Add 3/4 cup warm water and 2 tbsp olive oil, mixing 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 in a warm spot for 1 hour or until doubled.
4. Preheat oven to 400°F. Punch down dough, then roll into a 12-inch oval on a parchment-lined baking sheet.
5. Brush with olive oil, then sprinkle evenly with 3 cloves minced garlic, 2 tbsp rosemary, 1 tbsp thyme, and 1/2 tsp flaky salt.
6. Bake for 18–20 minutes until puffed and golden at the edges. Slice and serve warm.

The crispy edges and fragrant garlic-herb topping make this flatbread irresistible—ideal for scooping up dips or enjoying solo.

Tip: For extra flavor, infuse the olive oil with garlic before brushing it on the dough.

Za’atar Spiced Flat Bread with Olive Oil

This za’atar-spiced flatbread is a fragrant, golden delight—perfect for tearing and sharing with a drizzle of olive oil right out of the oven.

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tsp granulated sugar
• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp kosher salt
• 1/4 cup extra-virgin olive oil, divided
• 2 tbsp za’atar seasoning
• Flaky sea salt, for sprinkling

1. In a small bowl, combine warm water, yeast, and sugar. Let sit until foamy, about 5 minutes.
2. In a large bowl, whisk together flour and kosher salt. Stir in yeast mixture and 2 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 in a warm spot until doubled, about 1 hour.
4. Preheat oven to 450°F. Punch down dough and divide into 4 equal pieces. Roll each into a thin oval (about 1/4-inch thick) on a floured surface.
5. Brush each flatbread with remaining 2 tbsp olive oil, then sprinkle evenly with za’atar and flaky sea salt. Bake for 10–12 minutes until puffed and golden at the edges.

The magic here? The za’atar toasts into the bread, creating an herby, slightly nutty crust that’s impossible to resist.

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

Roasted Red Pepper and Feta Flat Bread

This vibrant flatbread is a flavor-packed crowd-pleaser, with sweet roasted peppers, tangy feta, and a crisp crust that comes together in no time.

Ingredients:

• 1 lb store-bought pizza dough (or homemade), room temperature
• 2 tbsp olive oil, divided
• 1/2 cup jarred roasted red peppers, drained and thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat oven to 425°F. Lightly grease a baking sheet with 1 tbsp olive oil.
2. Stretch pizza dough into a 12-inch oval or rectangle on the prepared sheet. Drizzle with remaining 1 tbsp olive oil and use your hands to coat evenly.
3. Scatter roasted red peppers over the dough, then sprinkle with feta, oregano, garlic powder, and salt.
4. Bake for 18–20 minutes until the crust is golden and the cheese is lightly browned at the edges.
5. Let cool for 2 minutes, then top with fresh basil if using. Slice and serve warm.

The contrast of the creamy feta against the smoky peppers and crisp crust makes every bite irresistible—perfect for impromptu gatherings or a quick weeknight treat.

Tip: For extra flavor, brush the baked crust with a little garlic-infused olive oil right after it comes out of the oven.

Spinach and Artichoke Mediterranean Flat Bread

This Mediterranean-inspired flatbread is a crowd-pleaser, loaded with creamy spinach, tangy artichokes, and melty cheese—perfect for a quick weeknight dinner or appetizer.

• 1 (10-inch) pre-made flatbread or naan
• 1 cup chopped fresh spinach
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup crumbled feta cheese
• 2 tbsp cream cheese, softened
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste

1. Preheat oven to 400°F. Place flatbread on a baking sheet and brush evenly with 1 tbsp olive oil.
2. In a bowl, mix spinach, artichoke hearts, 1/2 tsp garlic powder, 1/4 tsp red pepper flakes (if using), and a pinch each of salt and black pepper. Stir in 2 tbsp cream cheese until well combined.
3. Spread the spinach-artichoke mixture evenly over the flatbread. Top with 1/2 cup mozzarella and 1/4 cup feta.
4. Bake for 12–15 minutes until the cheese is bubbly and edges are golden. Let cool for 2 minutes before slicing.

The contrast of creamy filling, crisp crust, and briny feta makes this flatbread irresistible. Tip: For extra flavor, drizzle with a squeeze of lemon before serving!

Sun-Dried Tomato and Basil Flat Bread

This chewy, herby flatbread is packed with Mediterranean flavors—perfect for tearing and sharing at your next gathering.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp active dry yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 2 tbsp olive oil, divided
• 1/2 cup warm water (110°F)
• 1/4 cup chopped sun-dried tomatoes (oil-packed)
• 2 tbsp chopped fresh basil
• 1 tbsp grated Parmesan cheese

Instructions:

1. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp yeast, 1/2 tsp sugar, and 1/2 tsp salt. Stir in 1 tbsp olive oil and 1/2 cup warm water until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
3. Preheat oven to 400°F. Roll dough into a 10-inch oval on a parchment-lined tray. Brush with 1 tbsp olive oil, then sprinkle evenly with sun-dried tomatoes, basil, and Parmesan.
4. Bake for 18–20 minutes until edges are golden. Slice and serve warm.

The sun-dried tomatoes caramelize slightly in the oven, adding a sweet-tangy punch to every bite.

Tip: For extra flavor, drizzle with balsamic glaze right before serving.

Mediterranean Flat Bread with Hummus and Tzatziki

This vibrant flatbread is a flavor-packed crowd-pleaser, loaded with creamy hummus, tangy tzatziki, and fresh veggies for a light yet satisfying bite.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch diameter)
• 1/2 cup prepared hummus
• 1/4 cup tzatziki sauce
• 1/2 cup diced cucumber
• 1/4 cup halved cherry tomatoes
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh parsley
• 1 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Place flatbread on a baking sheet and brush with 1 tbsp extra-virgin olive oil. Sprinkle evenly with 1/2 tsp dried oregano and 1/4 tsp sea salt.
2. Bake for 8–10 minutes until edges are lightly crisp. Let cool slightly.
3. Spread 1/2 cup hummus evenly over the flatbread. Dollop with 1/4 cup tzatziki, then top with diced cucumber, cherry tomatoes, and 2 tbsp feta cheese.
4. Finish with 1 tbsp parsley and a sprinkle of 1/4 tsp black pepper. Slice and serve immediately.

The contrast of warm, toasty flatbread with cool, crunchy veggies and creamy sauces makes every bite irresistible. Perfect for a quick lunch or appetizer that feels gourmet without the fuss!

Tip: For extra flavor, drizzle with a squeeze of lemon juice or a sprinkle of smoked paprika before serving.

Olive and Rosemary Infused Flat Bread

This Olive and Rosemary Infused Flat Bread is a fragrant, rustic treat that pairs perfectly with dips or stands alone as a savory snack.

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup pitted kalamata olives, roughly chopped
• 3 tbsp olive oil, divided
• 3/4 cup warm water (about 110°F)
• 1 tsp honey
• 1 tsp active dry yeast

1. In a small bowl, whisk together warm water, honey, and yeast. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour, salt, and rosemary. Stir in the yeast mixture and 2 tbsp olive oil until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 3 minutes. Fold in chopped olives, then knead another 2 minutes until smooth.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled.
5. Preheat oven to 425°F. Roll dough into a 12-inch oval on a parchment-lined baking sheet. Drizzle with remaining 1 tbsp olive oil and dimple the surface with your fingers.
6. Bake for 18–20 minutes until golden and crisp at the edges. Cool slightly before tearing into pieces.

The dimpled texture soaks up the rosemary-infused oil, while briny olives add bursts of flavor in every bite.

Tip: For extra crispness, place a baking steel or inverted sheet pan in the oven while preheating.

Lemon Zest and Thyme Mediterranean Flat Bread

This bright, herby flatbread is a sunny twist on classic Mediterranean flavors—perfect for tearing and sharing at your next gathering.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp active dry yeast
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 cup warm water (110°F)
• 2 tbsp olive oil, divided
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon zest
• 1/2 tsp flaky sea salt

Instructions:

1. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp active dry yeast, 1/2 tsp sugar, and 1/2 tsp salt. Pour in 1/2 cup warm water and 1 tbsp olive oil; stir until a shaggy dough forms.
2. Knead on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
3. Preheat oven to 450°F. Roll dough into a 10-inch oval on parchment paper. Brush with remaining 1 tbsp olive oil, then sprinkle evenly with 1 tbsp fresh thyme leaves, 1 tbsp lemon zest, and 1/2 tsp flaky sea salt.
4. Bake for 12–15 minutes until edges are crisp and golden. Slice and serve warm.

The lemon zest caramelizes slightly in the oven, giving this flatbread a fragrant, citrusy crunch that pairs beautifully with the earthy thyme.

Tip: For extra flavor, drizzle with honey right after baking—the sweet-tart combo is irresistible!

Caramelized Onion and Goat Cheese Flat Bread

Sweet, savory, and just a little tangy—this flatbread is the ultimate crowd-pleaser, whether you’re hosting or just treating yourself.

Ingredients:

• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 pre-made flatbread or naan (about 10-inch)
• 2 oz goat cheese, crumbled
• 1 tbsp balsamic glaze
• 1/4 tsp freshly cracked black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-low heat. Add the sliced onion, 1/2 tsp salt, and 1/2 tsp sugar. Cook, stirring occasionally, for 20–25 minutes until deeply golden and caramelized.
2. Preheat the oven to 400°F. Place the flatbread on a baking sheet and bake for 5 minutes to crisp slightly.
3. Spread the caramelized onions evenly over the flatbread, then sprinkle with 2 oz crumbled goat cheese. Return to the oven for 8–10 minutes until the cheese softens.
4. Drizzle with 1 tbsp balsamic glaze, then sprinkle with 1/4 tsp black pepper and 1 tbsp fresh thyme. Slice and serve warm.

The magic here? The balsamic glaze cuts through the richness of the goat cheese, balancing every bite. Tip: For extra crunch, toast the flatbread directly on the oven rack for the first bake.

Mediterranean Flat Bread with Grilled Eggplant

This smoky, herb-kissed flatbread is a weeknight hero—loaded with tender eggplant, tangy feta, and a garlicky yogurt drizzle.

Ingredients

• 1 medium eggplant, sliced into ½-inch rounds
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp salt
• 1 store-bought naan or flatbread (about 8-inch)
• ¼ cup crumbled feta cheese
• 2 tbsp chopped fresh parsley
• ¼ cup plain Greek yogurt
• 1 small garlic clove, minced
• 1 tsp lemon juice

Instructions

1. Grill eggplant: Brush eggplant rounds with 1 tbsp olive oil and sprinkle with smoked paprika and salt. Grill over medium-high heat (or a grill pan) for 3–4 minutes per side until charred and tender. Chop into bite-sized pieces.
2. Toast flatbread: Warm remaining 1 tbsp olive oil in a skillet over medium heat. Add flatbread and cook for 2 minutes per side until crisp.
3. Assemble: Top flatbread with grilled eggplant, feta, and parsley.
4. Make drizzle: Stir together yogurt, garlic, and lemon juice. Drizzle over flatbread.

The contrast of creamy yogurt, salty feta, and charred eggplant makes every bite irresistible—no fancy tools required!

Tip: For extra depth, add a pinch of cumin to the yogurt sauce.

Feta and Oregano Stuffed Flat Bread

This golden, flaky flatbread hides a savory surprise—a melty feta and herb filling that’s irresistible straight from the oven.

Ingredients:

• 2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil
• 3/4 cup warm water (about 110°F)
• 1 cup crumbled feta cheese
• 1 tbsp dried oregano
• 1 tbsp melted butter (for brushing)

Instructions:

1. In a large bowl, whisk together 2 cups flour, 1 tsp salt, and 1 tsp sugar. Stir in 1 tbsp olive oil and warm water until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and rest for 30 minutes.
2. Meanwhile, mix 1 cup crumbled feta with 1 tbsp dried oregano in a small bowl.
3. Divide dough into 4 equal balls. Roll each into a 6-inch circle, spoon 1/4 of the feta mixture into the center, then fold edges over to seal tightly. Gently flatten with your palms.
4. Heat a skillet over medium. Cook each stuffed flatbread for 3–4 minutes per side until puffed and charred in spots. Brush with melted butter right after cooking.

The magic here? The oregano infuses the feta with earthy warmth, while the butter-glazed crust crackles with every bite.

Tip: Let the dough rest adequately—it ensures the flatbread stays tender, not tough.

Tomato and Cucumber Topped Flat Bread

This fresh, no-fuss flatbread is like a deconstructed salad on crispy bread—perfect for a light lunch or appetizer that feels fancy without the effort.

Ingredients:

• 1 store-bought flatbread or naan (about 8-inch diameter)
• 1 tbsp olive oil
• 1/2 cup diced cucumber
• 1/2 cup diced cherry tomatoes
• 1/4 cup crumbled feta cheese
• 1 tbsp chopped fresh dill
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon juice

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 edges are golden and crisp.
2. While the flatbread bakes, toss diced cucumber, cherry tomatoes, feta cheese, and fresh dill in a bowl. Sprinkle with 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Drizzle with 1 tsp lemon juice and gently mix.
3. Once the flatbread is out of the oven, let it cool for 2 minutes, then pile the tomato-cucumber mixture on top. Slice and serve immediately.

The contrast of the warm, crispy bread with the cool, tangy topping is what makes this dish irresistible—it’s a texture lover’s dream!

Tip: For extra zing, add a sprinkle of red pepper flakes or a drizzle of balsamic glaze right before serving.

Mediterranean Flat Bread with Spiced Lamb

This fragrant flatbread is a weeknight hero—packed with warm spices, tender lamb, and a garlicky yogurt drizzle that ties it all together.

Ingredients

• 1 lb ground lamb
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 store-bought naan or flatbreads
• 1/2 cup plain Greek yogurt
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1 tbsp lemon juice

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add the lamb, breaking it apart with a spoon. Cook for 5 minutes until browned.
2. Stir in 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 more minutes until fragrant. Remove from heat.
3. Toast the naan in a dry skillet or oven at 350°F for 3 minutes until warm.
4. Mix 1/2 cup yogurt with 1 minced garlic clove and 1 tbsp lemon juice.
5. Top each naan with lamb, a drizzle of yogurt sauce, 1/4 cup parsley, and 1/4 cup feta.

The cinnamon and paprika in the lamb play off the tangy yogurt and salty feta—every bite is a little adventure.

Tip: Swap lamb for ground turkey if preferred, but keep the spices for that signature warmth.

Chickpea and Tahini Flat Bread

This protein-packed flatbread is nutty, tender, and perfect for scooping up dips or topping with your favorite veggies. Plus, it comes together in just one bowl!

Ingredients:

• 1 cup chickpea flour
• 1/4 cup tahini
• 1 tbsp olive oil, plus extra for brushing
• 1 tsp garlic powder
• 1/2 tsp salt
• 3/4 cup warm water
• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 cup chickpea flour, 1/4 cup tahini, 1 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp salt. Gradually stir in 3/4 cup warm water until a thick, smooth batter forms.
3. Spread the batter onto the prepared sheet into a 10-inch circle (about 1/4-inch thick). Brush lightly with olive oil and sprinkle with 1 tbsp sesame seeds if using.
4. Bake for 20 minutes until edges are crisp and the center springs back when pressed. Let cool 5 minutes before slicing.

The tahini gives this flatbread a rich, almost buttery flavor while keeping it gluten-free—no kneading or yeast required!

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

Roasted Garlic and Parmesan Mediterranean Flat Bread

This crispy, cheesy flatbread is loaded with rich roasted garlic and briny Mediterranean flavors—perfect for slicing and sharing (or not!).

Ingredients:

• 1 whole garlic head, roasted
• 1 pre-made flatbread or naan (9–10 inch)
• 2 tbsp extra-virgin olive oil, divided
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1 tbsp chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1 tbsp chopped Kalamata olives

Instructions:

1. Preheat oven to 400°F. Slice the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft. Let cool slightly, then squeeze cloves into a bowl and mash into a paste.
2. Place flatbread on a baking sheet. Brush evenly with remaining 1 tbsp olive oil, then spread roasted garlic paste over the surface.
3. Sprinkle Parmesan, red pepper flakes, oregano, and salt evenly over the garlic. Top with feta and olives.
4. Bake for 10–12 minutes until edges are golden and cheese is bubbly. Garnish with fresh parsley.

The magic here? Roasting the garlic mellows its bite into sweet, caramelized goodness that pairs perfectly with salty feta and briny olives.

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

Mediterranean Flat Bread with Kalamata Olives and Feta

This Mediterranean Flat Bread with Kalamata Olives and Feta is a breezy, flavor-packed side that’ll transport you straight to a sunlit Greek taverna—no passport required.

• 1 ½ cups all-purpose flour, plus extra for dusting
• 1 tsp active dry yeast
• ½ tsp sugar
• ½ tsp salt
• ½ cup warm water (110°F)
• 2 tbsp olive oil, divided
• ½ cup crumbled feta cheese
• ¼ cup pitted Kalamata olives, roughly chopped
• 1 tsp dried oregano
• 1 tbsp chopped fresh parsley (for garnish)

1. Make the dough: In a bowl, whisk together flour, yeast, sugar, and salt. Stir in warm water and 1 tbsp olive oil until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
2. Shape & top: Preheat oven to 425°F. Roll dough into a 10-inch oval on parchment paper. Brush with remaining 1 tbsp olive oil, then sprinkle evenly with feta, olives, and oregano.
3. Bake: Transfer parchment to a baking sheet. Bake for 15–18 minutes until edges are golden and cheese softens. Garnish with parsley.

The magic here? The dough bakes up chewy yet crisp, while the salty feta and briny olives melt into every bite—no sauce needed.

Tip: For extra flavor, drizzle baked bread with a little honey or sprinkle with red pepper flakes before serving.

Herb-Marinated Grilled Flat Bread

This garlicky, herb-infused flatbread gets irresistibly crispy on the grill while staying tender inside—perfect for tearing and sharing at your next cookout.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Flour, for dusting

Instructions:

1. In a small bowl, whisk together 1/4 cup olive oil, 3 cloves minced garlic, 2 tbsp parsley, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp black pepper.
2. Divide dough into 4 equal pieces. On a floured surface, roll each into a 1/4-inch-thick oval.
3. Brush both sides of each dough piece generously with the herb marinade.
4. Heat grill to medium-high (400°F). Grill flatbreads for 2–3 minutes per side, until charred in spots and puffed slightly.

The high heat locks in the garlic-herb oil for bread that’s fragrant and blistered—no dipping sauce required.

Tip: Let dough rest at room temperature for 30 minutes before rolling—it’ll be much easier to handle!

Mediterranean Flat Bread with Roasted Vegetables

This vibrant flatbread is a flavor-packed weeknight hero, combining smoky roasted veggies with creamy feta and a garlicky yogurt drizzle.

Ingredients

• 1 lb store-bought pizza dough (or homemade), room temperature
• 1 small eggplant, diced into ½-inch cubes
• 1 red bell pepper, sliced into strips
• 1 small red onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp dried oregano
• ½ tsp salt, divided
• ¼ tsp black pepper
• ½ cup crumbled feta cheese
• ¼ cup plain Greek yogurt
• 1 garlic clove, minced
• 1 tbsp lemon juice
• ¼ cup fresh parsley, chopped

Instructions

1. Roast veggies: Preheat oven to 425°F. Toss eggplant, bell pepper, and red onion with 2 tbsp olive oil, oregano, ¼ tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until tender and charred at edges.
2. Bake flatbread: On a floured surface, stretch dough into a 12-inch oval. Brush with remaining 1 tbsp olive oil and bake directly on the oven rack for 8-10 minutes until puffed and golden.
3. Make sauce: Whisk yogurt, garlic, lemon juice, and remaining ¼ tsp salt in a small bowl.
4. Assemble: Top flatbread with roasted veggies and feta. Drizzle with yogurt sauce and sprinkle with parsley. Slice and serve warm.

The contrast of crispy crust, silky veggies, and tangy sauce makes this flatbread feel gourmet with minimal effort. Tip: For extra smokiness, add a pinch of smoked paprika to the roasted veggies!

Conclusion

With 18 delicious Mediterranean flatbread recipes, this roundup brings authentic flavors straight to your kitchen! Whether you’re craving classic pita, crispy lahmacun, or fluffy focaccia, there’s something here for every home cook. Try a recipe (or three!), leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy baking!