This homemade flatbread goes well with Roasted-Eggplant Dip.

  • Yield: Yields 12 6-inch flatbreads

Source: Mad Hungry, March 2011


  • 1 pound pizza dough
  • Extra virgin olive oil, for rolling dough
  • 2 cloves garlic, minced
  • 2 tablespoon finely chopped oregano, plus more if needed
  • 2 tablespoons finely chopped parsley
  • 2 teaspoons flake sea salt
  • 1/4 teaspoon red-pepper flakes


  1. On a lightly floured work surface, divide dough into twelve pieces. Roll each piece of dough into a ball with lightly oiled hands and transfer to an oiled rimmed baking sheet.

  2. In a small bowl combine garlic, oregano, parsley, salt, and red-pepper flakes.

  3. Heat a large cast iron skillet over medium-high heat. Using your palms and fingers, hold a piece of dough in mid-air and stretch into a 6-inch circle. Place in center of skillet, sprinkle with a pinch of the spice mixture, and cook, undisturbed, 1 1/2 minutes, or until dough bubbles and blackens in spots along the bottom. Flip and continue cooking until blackened in spots on the second side, about 1 minute more. Transfer to a serving board or platter and repeat cooking process with remaining dough.


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