18 Delicious Healthy Flatbread Recipes Nutritious

Perfect for those nights when you’re craving something wholesome yet utterly delicious, our roundup of 18 healthy flatbread recipes is here to inspire your next kitchen adventure. Whether you’re in the mood for a quick dinner, a seasonal favorite, or just some good old comfort food, these nutritious options promise to satisfy without the guilt. Dive in and discover your new go-to flatbread creation!

Whole Wheat Spinach and Feta Flatbread

Unveiling a dish that marries the rustic charm of whole wheat with the vibrant freshness of spinach and the tangy creaminess of feta, this flatbread is a testament to simple ingredients creating extraordinary flavors.

Ingredients

• 1 1/2 cups whole wheat flour, finely sifted
• 1/2 teaspoon sea salt, finely ground
• 1/2 cup warm water (110°F), for perfect dough hydration
• 2 tablespoons rich extra virgin olive oil, plus extra for brushing
• 2 cups fresh baby spinach leaves, thoroughly washed and patted dry
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1 teaspoon garlic powder, for a subtle aroma
• 1/4 teaspoon crushed red pepper flakes, for a gentle heat

Instructions

1. In a large mixing bowl, combine the whole wheat flour and sea salt, whisking to ensure even distribution.
2. Gradually add the warm water and olive oil to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
4. Cover the dough with a damp cloth and let it rest in a warm place for 30 minutes, allowing the gluten to relax.
5. Preheat your oven to 425°F and lightly brush a baking sheet with olive oil.
6. Roll the dough into a 12-inch circle on the prepared baking sheet, then brush the surface lightly with olive oil.
7. Evenly distribute the baby spinach leaves over the dough, followed by the crumbled feta cheese.
8. Sprinkle the garlic powder and crushed red pepper flakes over the top for added flavor.
9. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cheese is slightly melted. Tip: For an extra crispy crust, place the flatbread on the lower rack during the last 3 minutes of baking.
10. Remove from the oven and let cool for 2 minutes before slicing. Tip: Use a pizza cutter for clean, even slices.

Vibrant and wholesome, this flatbread offers a delightful contrast between the crisp whole wheat base and the tender, flavorful toppings. Serve it warm as a standalone meal or pair it with a light salad for a balanced lunch.

Quinoa and Kale Flatbread with Avocado Spread

Amidst the bustling rhythm of modern life, finding a dish that is both nourishing and indulgent can feel like a revelation. Our quinoa and kale flatbread with avocado spread is a harmonious blend of textures and flavors, offering a sophisticated twist on wholesome eating.

Ingredients

• 1 cup cooked quinoa, fluffy and slightly nutty
• 2 cups kale leaves, stems removed and roughly chopped into vibrant green pieces
• 1 ripe avocado, creamy and perfectly soft
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper
• 1 tbsp fresh lemon juice, bright and tangy
• 1/2 cup whole wheat flour, for a hearty base
• 1/2 cup water, to bind the dough

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly crisp flatbread.
2. In a large mixing bowl, combine the cooked quinoa, whole wheat flour, and water. Knead gently until a cohesive dough forms. Tip: Let the dough rest for 10 minutes to enhance elasticity.
3. Roll the dough into a thin, even layer on a parchment-lined baking sheet. Drizzle with 1 tbsp of olive oil and bake for 15 minutes, or until the edges turn golden brown.
4. While the flatbread bakes, massage the kale with the remaining olive oil, sea salt, and black pepper in a bowl until the leaves soften slightly. Tip: Massaging kale reduces bitterness and improves texture.
5. In a separate bowl, mash the avocado with lemon juice until smooth. Season lightly with salt and pepper to taste.
6. Once the flatbread is baked, spread the avocado mixture evenly over the surface. Top with the prepared kale.
7. Return the flatbread to the oven for an additional 5 minutes, just until the kale begins to crisp at the edges. Tip: Watch closely to prevent burning.

Best enjoyed warm, this flatbread offers a delightful contrast between the creamy avocado spread and the crisp, nutrient-packed kale. Serve it as a elegant appetizer or pair with a light salad for a fulfilling meal that doesn’t compromise on flavor or health.

Gluten-Free Sweet Potato Flatbread

Yearning for a gluten-free alternative that doesn’t compromise on flavor or texture? This Sweet Potato Flatbread is a game-changer, blending the natural sweetness of sweet potatoes with a satisfyingly soft yet sturdy texture, perfect for your favorite toppings or as a standalone treat.

Ingredients

• 1 cup mashed, roasted sweet potato (vibrant orange, smooth consistency)
• 1 cup gluten-free all-purpose flour (fine, powdery texture)
• 1/4 cup tapioca flour (light, slightly sweet)
• 1 tsp baking powder (fresh, aluminum-free)
• 1/2 tsp sea salt (fine, crystalline)
• 2 tbsp rich extra virgin olive oil (fruity, aromatic)
• 1/4 cup warm water (about 110°F)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the mashed sweet potato, gluten-free all-purpose flour, tapioca flour, baking powder, and sea salt until the mixture resembles coarse crumbs.
3. Add the extra virgin olive oil and warm water to the dry ingredients, stirring until a soft, pliable dough forms. Tip: If the dough feels too sticky, sprinkle a bit more gluten-free flour until it’s manageable.
4. Divide the dough into 4 equal portions. On a lightly floured surface, roll each portion into a thin, round flatbread, about 1/4 inch thick. Tip: For even thickness, use a rolling pin with thickness rings.
5. Carefully transfer each flatbread to the prepared baking sheet. Bake for 12-15 minutes, or until the edges are lightly golden and the surface is firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
6. Remove from the oven and let cool on a wire rack for 5 minutes before serving.

Hearty and subtly sweet, this flatbread boasts a tender interior with a slight chewiness, making it an excellent base for avocado toast or a rustic wrap. For an extra touch of indulgence, drizzle with honey or top with creamy goat cheese and a sprinkle of fresh thyme.

Low-Carb Cauliflower Flatbread with Hummus

Craving a guilt-free indulgence that doesn’t skimp on flavor or satisfaction? Our Low-Carb Cauliflower Flatbread with Hummus is a testament to how wholesome ingredients can transform into a dish that’s both nourishing and decadently delicious.

Ingredients

• 1 medium head of cauliflower, riced (about 3 cups)
• 2 large farm-fresh eggs, lightly beaten
• 1 cup shredded part-skim mozzarella cheese, melty and mild
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, bold and spicy
• 1 tbsp rich extra virgin olive oil, for brushing
• 1/2 cup creamy hummus, smooth and garlicky
• 1 tbsp fresh parsley, chopped for garnish, bright and herbaceous

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the riced cauliflower, beaten eggs, mozzarella, Parmesan, garlic powder, sea salt, and black pepper until the mixture is uniform. Tip: Squeeze out excess moisture from the cauliflower rice using a clean kitchen towel to ensure a crispier flatbread.
3. Transfer the mixture onto the prepared baking sheet and press into a 1/4-inch thick rectangle. Brush the top lightly with olive oil. Tip: Use a spatula to smooth the edges for an even bake.
4. Bake for 20-25 minutes, or until the edges are golden brown and the center is firm to the touch. Tip: Rotate the baking sheet halfway through for uniform browning.
5. Remove from the oven and let cool for 5 minutes before carefully transferring to a cutting board. Spread the hummus evenly over the flatbread, sprinkle with chopped parsley, and slice into desired portions.

Golden and crisp on the outside with a tender interior, this flatbread offers a delightful contrast of textures. The hummus adds a creamy depth, making each bite a harmonious blend of flavors. Serve it as a sophisticated appetizer or a light lunch alongside a crisp, green salad.

Herbed Chickpea Flour Flatbread

Savory and satisfying, this Herbed Chickpea Flour Flatbread is a testament to the beauty of simple ingredients transformed into something extraordinary. With its golden crust and aromatic herbs, it’s a versatile canvas for your culinary creativity.

Ingredients

• 1 cup finely sifted chickpea flour
• 1 cup warm water
• 2 tbsp rich extra virgin olive oil
• 1 tsp sea salt
• 1 tbsp freshly chopped rosemary
• 1 tbsp freshly chopped thyme
• 1/2 tsp finely ground black pepper

Instructions

1. In a large mixing bowl, whisk together the chickpea flour and warm water until smooth, ensuring no lumps remain for a silky batter.
2. Stir in the extra virgin olive oil and sea salt, blending thoroughly to incorporate all the flavors.
3. Fold in the freshly chopped rosemary, thyme, and black pepper, distributing the herbs evenly throughout the batter.
4. Let the batter rest for 10 minutes at room temperature, allowing the chickpea flour to fully hydrate and the flavors to meld.
5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with olive oil.
6. Pour 1/4 cup of the batter into the skillet, tilting to spread it into a thin, even circle.
7. Cook for 2-3 minutes until the edges lift easily and the bottom is golden brown, then flip carefully to cook the other side for an additional 2 minutes.
8. Repeat with the remaining batter, stacking the cooked flatbreads on a plate covered with a clean towel to keep them warm and pliable.

With its crisp edges and tender center, this flatbread is a delightful contrast of textures. Serve it warm, drizzled with olive oil and a sprinkle of sea salt, or use it as a base for your favorite toppings.

Vegan Zucchini and Corn Flatbread

Whisking together the vibrant flavors of summer, this Vegan Zucchini and Corn Flatbread marries the sweetness of corn with the subtle earthiness of zucchini, all atop a crisp, golden crust. A drizzle of rich extra virgin olive oil and a sprinkle of flaky sea salt elevate this dish to a celebration of seasonal produce.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup warm water (110°F), to activate the yeast
• 1 tsp active dry yeast, for a fluffy base
• 1 tbsp rich extra virgin olive oil, plus extra for drizzling
• 1/2 tsp fine sea salt, to enhance flavors
• 1 medium zucchini, thinly sliced into ribbons
• 1/2 cup sweet corn kernels, freshly shucked or frozen and thawed
• 2 tbsp fresh basil leaves, torn for a burst of freshness
• 1/4 tsp crushed red pepper flakes, for a subtle heat
• Flaky sea salt, for finishing

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, warm water, active dry yeast, 1 tbsp of extra virgin olive oil, and fine sea salt. Stir until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 450°F and place a pizza stone or inverted baking sheet inside to heat.
5. Roll out the dough on a floured surface to a 12-inch round. Transfer to a piece of parchment paper.
6. Arrange the zucchini ribbons and corn kernels over the dough, leaving a 1-inch border. Drizzle lightly with extra virgin olive oil and sprinkle with crushed red pepper flakes.
7. Slide the flatbread (on the parchment) onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, until the crust is golden and the edges are crisp.
8. Remove from the oven and immediately scatter torn basil leaves over the top. Finish with a pinch of flaky sea salt.

Delight in the contrast of the crisp crust against the tender zucchini and juicy corn, with each bite offering a harmony of flavors. Serve warm, perhaps with a side of tangy vegan ricotta for dipping, to elevate this dish into a memorable meal.

Spelt Flour Flatbread with Roasted Vegetables

Captivating the essence of rustic simplicity and wholesome nutrition, this spelt flour flatbread paired with roasted vegetables is a testament to the beauty of minimal ingredients yielding maximal flavor. Crafted with care, it’s a dish that sings of earthy tones and vibrant colors, perfect for a light lunch or a sophisticated side.

Ingredients

• 1 1/2 cups spelt flour, finely milled for a tender crumb
• 1/2 cup warm water, to activate the dough
• 2 tbsp rich extra virgin olive oil, plus extra for drizzling
• 1 tsp sea salt, finely ground for even distribution
• 2 cups mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped into uniform pieces for even roasting
• 1 tbsp fresh rosemary, finely chopped to release its aromatic oils

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly heated for roasting the vegetables.
2. In a large mixing bowl, combine the spelt flour and sea salt, whisking them together to evenly distribute the salt.
3. Gradually add the warm water and olive oil to the dry ingredients, stirring until a shaggy dough forms. Tip: The dough should be slightly sticky but manageable; if too dry, add a teaspoon more water.
4. Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
5. While the dough rests, toss the chopped vegetables with olive oil, rosemary, and a pinch of sea salt on a baking sheet. Roast in the preheated oven for 20-25 minutes, until tender and slightly caramelized. Tip: Stir the vegetables halfway through roasting for even cooking.
6. Divide the rested dough into two equal portions. On a floured surface, roll each portion into a thin, round flatbread, about 1/8 inch thick.
7. Heat a dry skillet over medium-high heat. Cook each flatbread for 2-3 minutes per side, until puffed and golden brown. Tip: Look for small bubbles forming on the surface as a sign it’s ready to flip.
8. Serve the warm flatbreads topped with the roasted vegetables, drizzled with a little extra olive oil for added richness.

The flatbread boasts a chewy texture with a nutty undertone, perfectly complementing the sweet and smoky roasted vegetables. Try garnishing with a sprinkle of crumbled feta or a handful of fresh arugula for an extra layer of flavor and texture.

Almond Flour Flatbread with Pesto and Tomatoes

Brimming with the rustic charm of Mediterranean cuisine, this almond flour flatbread topped with vibrant pesto and juicy tomatoes is a testament to simple ingredients creating extraordinary flavors. Perfect for a light lunch or as an elegant appetizer, it’s a dish that promises to delight the senses with every bite.

Ingredients

• 1 1/2 cups finely ground almond flour, for a tender, gluten-free base
• 1/4 teaspoon sea salt, to enhance the natural nuttiness of the flour
• 1/4 teaspoon baking soda, for a slight lift
• 1 large farm-fresh egg, to bind the dough
• 2 tablespoons rich extra virgin olive oil, plus extra for brushing
• 1/4 cup homemade basil pesto, bursting with fresh, herby flavors
• 1/2 cup heirloom cherry tomatoes, halved, for a sweet, juicy contrast

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the almond flour, sea salt, and baking soda until well combined.
3. Add the egg and olive oil to the dry ingredients, stirring until a cohesive dough forms. Tip: If the dough feels too sticky, let it rest for 5 minutes to firm up.
4. Transfer the dough to the prepared baking sheet and press it into a 1/4-inch thick circle or rectangle. Tip: Wetting your fingers slightly can prevent sticking.
5. Lightly brush the top of the flatbread with olive oil to encourage a golden crust.
6. Bake for 12-15 minutes, or until the edges are lightly golden and the center is set.
7. Remove from the oven and let cool for 5 minutes before spreading the pesto evenly over the top.
8. Arrange the halved cherry tomatoes on top of the pesto, pressing gently to adhere. Tip: For an extra flavor boost, drizzle with a bit more olive oil before serving.

How the almond flour lends a subtly sweet, nutty backdrop to the bright pesto and tomatoes, creating a harmonious blend of textures and flavors. Serve this flatbread warm, cut into wedges, alongside a crisp green salad for a complete meal that’s as nourishing as it is delicious.

Oat Flour Flatbread with Berry Compote

Yearning for a breakfast that marries simplicity with sophistication? Our oat flour flatbread with berry compote is a testament to the beauty of minimal ingredients yielding maximum flavor, perfect for a leisurely weekend brunch or a refined afternoon snack.

Ingredients

• 1 cup finely ground oat flour, for a tender, nutty base
• 1/2 cup warm water, to activate the flour’s natural binding properties
• 1 tbsp rich extra virgin olive oil, for a subtle fruitiness
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries), for a vibrant, tangy compote
• 2 tbsp pure maple syrup, to sweeten the compote naturally
• 1/2 tsp ground cinnamon, for a warm, aromatic spice
• Pinch of sea salt, to enhance all flavors

Instructions

1. In a large mixing bowl, combine the oat flour and warm water, stirring until a soft dough forms. Let rest for 10 minutes to allow the flour to fully hydrate.
2. While the dough rests, prepare the berry compote by combining the mixed berries, maple syrup, cinnamon, and a pinch of sea salt in a small saucepan over medium heat. Simmer for 5-7 minutes, until the berries break down and the mixture thickens slightly.
3. Heat a non-stick skillet over medium heat and lightly brush with olive oil. Divide the dough into two portions, flattening each into a thin circle directly in the skillet. Cook for 2-3 minutes on each side, until golden brown and slightly puffed.
4. Serve the warm flatbreads topped with the berry compote, drizzling any remaining syrup from the compote over the top for added sweetness.

The flatbread boasts a delightfully chewy texture, with the oat flour offering a wholesome, earthy note that contrasts beautifully with the bright, juicy compote. For an extra touch of elegance, garnish with a sprinkle of edible flowers or a dollop of coconut yogurt.

Buckwheat Flatbread with Smoked Salmon and Cream Cheese

Elegantly simple yet profoundly flavorful, this buckwheat flatbread with smoked salmon and cream cheese is a testament to the beauty of combining rustic ingredients with refined techniques. Perfect for a leisurely brunch or as an elegant appetizer, it promises a delightful interplay of textures and tastes.

Ingredients

• 1 cup buckwheat flour, for a nutty, earthy base
• 1/2 tsp sea salt, finely ground to enhance flavors
• 1 cup warm water (110°F), to activate the dough
• 2 tbsp extra virgin olive oil, rich and fruity, for kneading
• 4 oz smoked salmon, thinly sliced for a silky texture
• 1/2 cup cream cheese, smooth and tangy, for spreading
• 1 tbsp fresh dill, finely chopped for a burst of freshness
• 1/2 lemon, zest and juice for a bright acidity

Instructions

1. In a large mixing bowl, combine the buckwheat flour and sea salt, whisking to ensure even distribution.
2. Gradually add the warm water to the flour mixture, stirring continuously until a sticky dough forms.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes, incorporating the extra virgin olive oil to achieve a smooth, pliable texture.
4. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes to allow the gluten to relax.
5. Preheat a non-stick skillet over medium heat (350°F) and cook the flatbread for 3 minutes on each side, or until golden brown spots appear.
6. Allow the flatbread to cool slightly, then spread a generous layer of cream cheese over the surface.
7. Arrange the smoked salmon slices on top of the cream cheese, followed by a sprinkle of fresh dill and a drizzle of lemon juice and zest.

Masterfully balanced, the buckwheat flatbread offers a crisp exterior with a tender interior, complemented by the creamy richness of the cheese and the smoky depth of the salmon. Serve it with a side of pickled vegetables for an added crunch or pair it with a crisp white wine to elevate the dining experience.

Flaxseed Flatbread with Turkey and Cranberry

Whisking together tradition and innovation, this flaxseed flatbread with turkey and cranberry offers a delightful twist on classic flavors, perfect for a sophisticated yet comforting meal. The nutty undertones of the flaxseed pair beautifully with the savory turkey and tart cranberry, creating a harmonious blend of textures and tastes.

Ingredients

• 1 cup golden flaxseed meal, finely ground for a smooth texture
• 2 large farm-fresh eggs, lightly beaten
• 1/4 cup rich extra virgin olive oil
• 1/2 tsp sea salt, finely ground
• 1/2 cup roasted turkey, shredded into tender pieces
• 1/4 cup cranberry sauce, homemade or high-quality store-bought, for a sweet and tangy contrast
• 1 tbsp fresh rosemary, finely chopped for aromatic freshness

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the flaxseed meal, beaten eggs, olive oil, and sea salt, stirring until a cohesive dough forms. Tip: Let the dough rest for 5 minutes to allow the flaxseed to absorb the moisture, making it easier to handle.
3. Transfer the dough onto the prepared baking sheet and press it into a thin, even circle about 1/4 inch thick. Tip: Wet your hands slightly to prevent the dough from sticking while shaping.
4. Bake in the preheated oven for 15-20 minutes, or until the edges are golden and the center is firm to the touch.
5. Remove the flatbread from the oven and let it cool for 5 minutes before topping with the shredded turkey and cranberry sauce. Tip: Warm the cranberry sauce slightly for easier spreading.
6. Sprinkle the chopped rosemary over the top for a fragrant finish.

Delightfully crisp yet tender, this flaxseed flatbread offers a satisfying contrast to the juicy turkey and vibrant cranberry. Serve it as an elegant appetizer sliced into wedges, or as a hearty main alongside a crisp green salad for a complete meal.

Protein-Packed Lentil Flatbread

Zesty and wholesome, this Protein-Packed Lentil Flatbread is a testament to the beauty of simple ingredients transforming into something extraordinary. Perfect for those seeking a nutritious yet indulgent option, it’s a versatile canvas for your favorite toppings.

Ingredients

• 1 cup red lentils, soaked overnight for a creamy texture
• 2 tbsp rich extra virgin olive oil, plus extra for brushing
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup water, to adjust consistency

Instructions

1. Drain the soaked red lentils and blend them into a smooth paste, adding water as needed to achieve a pancake batter consistency.
2. Heat a non-stick skillet over medium heat (350°F) and lightly brush with extra virgin olive oil.
3. Pour 1/4 cup of the lentil batter onto the skillet, spreading it gently into a 6-inch circle. Cook for 2-3 minutes until the edges lift easily.
4. Flip the flatbread carefully and cook for another 2 minutes, ensuring a golden-brown crust forms on both sides.
5. Repeat with the remaining batter, stacking the cooked flatbreads on a plate covered with a clean towel to keep them warm and pliable.
6. Brush each flatbread with a light drizzle of extra virgin olive oil and season with sea salt and black pepper before serving.

Crisp on the outside yet tender within, this lentil flatbread boasts a nutty flavor that pairs beautifully with creamy avocado or a spicy tomato chutney. For an extra protein boost, top with a sprinkle of feta cheese or a dollop of Greek yogurt.

Chia Seed Flatbread with Almond Butter and Banana

Crafted for those who cherish both simplicity and sophistication in their meals, this chia seed flatbread with almond butter and banana offers a harmonious blend of textures and flavors, perfect for a nourishing breakfast or a refined snack.

Ingredients

• 1 cup of finely ground chia seeds
• 1/2 cup of creamy, unsweetened almond butter
• 1 ripe banana, mashed to a smooth consistency
• 1/4 cup of pure maple syrup, for a subtle sweetness
• 1/2 teaspoon of vanilla extract, for aromatic depth
• 1/4 teaspoon of sea salt, to enhance flavors
• 1 tablespoon of coconut oil, for a light, buttery texture

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the finely ground chia seeds, creamy almond butter, mashed banana, pure maple syrup, vanilla extract, and sea salt. Stir until the mixture forms a cohesive dough.
3. Lightly grease your hands with coconut oil to prevent sticking, then divide the dough into 4 equal portions. Shape each portion into a flat, round disc about 1/4 inch thick.
4. Place the discs onto the prepared baking sheet and bake for 15-20 minutes, or until the edges are golden brown and the flatbreads are firm to the touch.
5. Allow the flatbreads to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Golden and slightly crisp on the outside with a tender, chewy interior, these flatbreads are a delightful contrast of textures. Serve them warm, drizzled with additional almond butter and slices of fresh banana for an extra touch of elegance.

Multigrain Flatbread with Grilled Chicken and Veggies

Just imagine the harmonious blend of textures and flavors in this dish, where the nuttiness of multigrain flatbread meets the smoky char of grilled chicken and the crisp freshness of seasonal vegetables, creating a symphony of taste that’s both wholesome and indulgent.

Ingredients

• 1 cup whole wheat flour, stone-ground for a robust texture
• 1/2 cup all-purpose flour, unbleached for a tender crumb
• 1/4 cup rolled oats, old-fashioned for a chewy bite
• 1 tbsp honey, pure and golden for a subtle sweetness
• 1 tsp active dry yeast, for a light and airy rise
• 1/2 tsp sea salt, finely ground to enhance flavors
• 3/4 cup warm water (110°F), to activate the yeast
• 2 tbsp extra virgin olive oil, rich and fruity for dough elasticity
• 1 lb chicken breast, free-range and thinly sliced for even cooking
• 1 tbsp smoked paprika, for a deep, aromatic spice
• 2 cloves garlic, freshly minced for pungent kick
• 1 red bell pepper, organic and julienned for vibrant color
• 1 zucchini, farm-fresh and sliced into ribbons
• 1/4 cup fresh basil leaves, hand-torn for a fragrant garnish

Instructions

1. In a large mixing bowl, combine whole wheat flour, all-purpose flour, rolled oats, honey, yeast, and sea salt. Tip: Ensure the water is at the correct temperature to properly activate the yeast.
2. Gradually add warm water and olive oil to the dry ingredients, stirring until a shaggy dough forms. Tip: The dough should be slightly sticky but manageable; adjust flour or water as needed.
3. Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, marinate the chicken slices with smoked paprika and minced garlic. Let sit for at least 30 minutes to absorb the flavors.
5. Preheat a grill or grill pan to medium-high heat (375°F). Grill the chicken for 4-5 minutes per side, until fully cooked and marked with grill lines.
6. Divide the dough into 4 equal portions. Roll each into a thin circle and cook on a preheated skillet over medium heat for 2-3 minutes per side, until puffed and golden.
7. Grill the bell pepper and zucchini for 3-4 minutes, until slightly charred but still crisp.
8. Assemble the flatbreads by layering grilled chicken and vegetables on top. Garnish with fresh basil leaves.

Perfectly balanced, the flatbread offers a satisfying chew against the tender chicken and crisp veggies, while the smoked paprika and fresh basil elevate the dish with layers of flavor. Serve it with a drizzle of olive oil or a side of tangy yogurt sauce for an extra dimension of taste.

Spicy Black Bean Flatbread with Salsa

Unveiling a dish that marries the hearty comfort of black beans with the vibrant kick of homemade salsa, this Spicy Black Bean Flatbread is a testament to the beauty of simple, flavorful ingredients coming together in perfect harmony.

Ingredients

• 1 cup all-purpose flour, finely sifted
• 1/2 cup warm water, perfectly tempered to activate yeast
• 1 tbsp olive oil, rich and extra virgin
• 1 tsp active dry yeast, for a light, airy dough
• 1/2 tsp salt, finely ground
• 1 cup canned black beans, thoroughly rinsed and drained
• 1/2 cup fresh salsa, chunky and bursting with ripe tomatoes
• 1 tsp cumin, freshly ground for aromatic warmth
• 1/2 tsp chili powder, for a subtle heat
• 1/4 cup cilantro, freshly chopped for a bright finish
• 1/2 cup shredded Monterey Jack cheese, for a creamy melt

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, warm water, olive oil, active dry yeast, and salt. Stir until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 450°F and lightly grease a baking sheet.
5. Roll the dough out on a floured surface to a 12-inch circle, then transfer to the prepared baking sheet.
6. In a small bowl, mix the black beans with cumin and chili powder. Spread this mixture evenly over the dough.
7. Top with fresh salsa and sprinkle with shredded Monterey Jack cheese.
8. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, place the baking sheet on the lowest oven rack.
9. Remove from oven and let cool for 5 minutes before garnishing with freshly chopped cilantro. Tip: Letting the flatbread rest ensures the toppings set perfectly.

Every bite of this flatbread offers a delightful contrast between the crispy, golden crust and the soft, flavorful toppings. Serve it sliced into wedges for a shareable appetizer, or pair with a crisp green salad for a light, satisfying meal.

Garlic and Rosemary Infused Olive Oil Flatbread

Venture into the realm of artisanal baking with this garlic and rosemary infused olive oil flatbread, a masterpiece that marries the rustic charm of homemade bread with the sophisticated flavors of aromatic herbs and premium olive oil.

Ingredients

• 2 cups high-quality all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1/2 cup rich extra virgin olive oil
• 3/4 cup warm water (110°F)
• 1 tsp active dry yeast
• 1 tsp granulated sugar

Instructions

1. In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Let it sit for 5 minutes until frothy, indicating the yeast is active.
2. In a large mixing bowl, combine the flour, sea salt, rosemary, and minced garlic, creating a well in the center for the wet ingredients.
3. Pour the yeast mixture and olive oil into the well, stirring gradually to form a sticky dough. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: Proper kneading develops the gluten, ensuring a chewy texture.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 450°F and place a pizza stone or baking sheet inside to heat.
7. Punch down the dough and divide it into 4 equal pieces. Roll each piece into a thin circle on a floured surface.
8. Carefully transfer the flatbreads to the preheated stone or sheet, baking for 5-7 minutes until golden and puffed. Tip: For extra flavor, brush the flatbreads with olive oil before baking.

Soft yet crisp, this flatbread boasts a fragrant aroma of garlic and rosemary, with a golden crust that gives way to a tender interior. Serve it warm alongside a selection of cheeses or as a base for gourmet toppings.

Sun-Dried Tomato and Basil Flatbread

Zesty and vibrant, this sun-dried tomato and basil flatbread marries the rustic charm of artisan baking with the fresh, aromatic flavors of the Mediterranean, offering a delightful canvas for your culinary creativity.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 tsp fine sea salt, for a subtle briny depth
• 1 tbsp granulated sugar, to balance the tang
• 1 packet (2 1/4 tsp) active dry yeast, for a fluffy rise
• 1/2 cup warm water (110°F), to activate the yeast
• 1/4 cup rich extra virgin olive oil, plus extra for drizzling
• 1/2 cup sun-dried tomatoes in oil, drained and finely chopped for intense flavor
• 1/4 cup fresh basil leaves, thinly sliced for a burst of freshness
• 1/2 cup shredded mozzarella cheese, for creamy meltiness

Instructions

1. In a large mixing bowl, combine the sifted flour, sea salt, and sugar. Whisk to blend evenly.
2. Sprinkle the yeast over the warm water in a small bowl, letting it sit for 5 minutes until frothy, indicating activation.
3. Pour the yeast mixture and olive oil into the dry ingredients, stirring until a shaggy dough forms.
4. Turn the dough onto a floured surface, kneading for 8 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
5. Place the dough in a greased bowl, covering with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
6. Preheat your oven to 425°F and lightly oil a baking sheet.
7. Punch down the dough, then roll it out on the prepared sheet to a 1/4-inch thickness.
8. Scatter the chopped sun-dried tomatoes, basil, and mozzarella evenly over the dough. Tip: For extra flavor, drizzle a bit of the sun-dried tomato oil over the top.
9. Bake for 12-15 minutes, until the edges are golden and the cheese is bubbling. Tip: Rotate the sheet halfway for even browning.
10. Remove from the oven and let cool slightly before slicing.

Unbelievably versatile, this flatbread boasts a crisp exterior with a tender, chewy interior, the sun-dried tomatoes lending a sweet-tart contrast to the herbal basil and creamy mozzarella. Serve it warm as an appetizer, or pair with a crisp salad for a light, satisfying meal.

Mushroom and Thyme Flatbread with Goat Cheese

Nothing elevates a simple meal quite like the earthy flavors of mushrooms paired with the aromatic touch of thyme, all atop a crispy flatbread base. This Mushroom and Thyme Flatbread with Goat Cheese is a testament to how a few quality ingredients can transform into a dish that’s both sophisticated and comforting.

Ingredients

• 1 lb fresh cremini mushrooms, thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh thyme leaves, finely chopped
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 pre-made flatbread crust
• 4 oz creamy goat cheese, crumbled
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 425°F (220°C) to ensure a crispy flatbread base.
2. In a large skillet over medium heat, warm the olive oil and sauté the mushrooms until they’re golden and have released their moisture, about 5-7 minutes.
3. Add the thyme, black pepper, and sea salt to the mushrooms, stirring to combine, and cook for an additional minute to infuse the flavors.
4. Place the flatbread crust on a baking sheet and evenly distribute the mushroom mixture over the top.
5. Sprinkle the crumbled goat cheese and grated Parmesan over the mushrooms, ensuring even coverage.
6. Bake in the preheated oven for 10-12 minutes, or until the edges of the flatbread are golden and the cheese has melted.
7. Let the flatbread cool for a couple of minutes before slicing to allow the cheeses to set slightly.

Savory and aromatic, this flatbread offers a delightful contrast between the crispy crust and the tender, flavorful toppings. Serve it as an elegant appetizer or pair it with a light salad for a satisfying meal that’s sure to impress.

Conclusion

Outstanding in both flavor and nutrition, these 18 flatbread recipes are a must-try for anyone looking to enjoy healthy, delicious meals. Whether you’re a seasoned home cook or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share your favorites on Pinterest to spread the joy of healthy eating.

Bella Bacinos