Are you looking for a simple, yet elevated idea that you can pull together in a few minutes with just a few ingredients?
Crispy Brussels with Pancetta and Balsamic Glaze
Enter the flatbread. If there's one thing, we as Americans share with nearly every culture around the world, it’s the flatbread. From Italy's focaccia and piadina to Mexico's tortillas, and the Middle East's pita, chapati, matzah, and naan, pita bread wasn’t until 1960 that it reached American grocery stores. Today, you can find flatbread served at Taco Bell and Scholtzky’s, wine bars, and fine dining. Everyone loves flatbread.
My goal is to share tried and true ingredients, tips, and tricks that will turn an OK flatbread, into one that your friends won’t stop talking about.
You would think that with only three ingredients, I'd be eager to make flatbread from scratch. The truth is, flour and I go way back, and we don’t really get along. However, for those who want to try making your own, I recommend checking out Sally’s Baking Addiction for a simple and delicious recipe. The good news is, I’ve discovered three tasty store-bought flatbreads that bake up perfectly…crispy around the edges, and soft in the center.
As I said earlier, you don’t need a recipe to create your toppings. Savory or sweet, vegan or meaty, a flatbread is an empty canvas layered with things you love…a little of something and a lot of something else. The trick is understanding what flavors play well together.
In our kitchen, there are two rules when making flatbread.
Two Rules When Making Flatbread
The only bad topping on a flatbread is a topping you don't love.
Always keep a backup flatbread in the freezer.
If you can remember those two things, you'll never go wrong.
Baking the Flatbread
After you’ve selected your toppings, it's time to bake. Air Fry is my favorite method. Set the temp to 390 ° Takes about 6-8 minutes. One look at these pictures says it all. If the oven is your preferred method, pre-heat to 425°, place the flatbread on a baking sheet, and cook for 10-15 minutes until the cheese melts and the crust is golden.
Left: Proscuitto, Fig, and Caramelized Onion Jam; Right: Everything Greek
My Favorite Store-Bought Flatbreads
Flatbread has an exceptionally long shelf life when stored in the refrigerator; and even longer in the freezer. (Remember rule #2, pick up an extra package for the freezer.) Here are a few tried and true brands.
Sam’s Club Member’s Mark Flatbread is my favorite; they freeze beautifully, perfect single serving size, and best part, just $6 for a package of 10.
Aldi – Specialty Selected – If you’re lucky enough to have an Aldi nearby, they sell a delicious flatbread. The downside, there are only two per package so buy extras.
Stonefire Naan – You’ll find Stonefire at nearly every store. They also make three sizes. Try using the mini-Naan for bite-sized flatbreads. They make a tasty finger food to serve a large crowd with various toppings and you’ll have a something for everyone.
Secret Treasures of My Pantry
Some women have a thing for buying shoes and handbags, I have a thing for seasonings, sauces, and specialty condiments. Rarely do I pass up a seasoning blend, even if I have no clue what to do with it. Sometimes it works out…sometimes it doesn’t. Having a few secret ingredients in your pantry is a must.
Sauces and Seasonings
The sauce should complement the toppings, so it's important to pick one that doesn't overpower the other ingredients. If you’re unsure, always go with the olive oil. Be mindful of red sauces, as they can overpower the other ingredients. Plus, you don’t want sauce oozing out of every bite.
Over the years, I've done taste tests with friends, comparing olive oil to red sauce while using the same toppings. Without fail, the olive oil, combined with secret seasonings always comes out on top! Don’t get me wrong—there’s a place for red sauce, but olive oil lets the toppings be the main event and enhances the flavors with a subtle taste that only olive oil can deliver. Whatever you do, don’t pass up a gourmet specialty store or the gourmet aisle in your grocery store. Trader Joe's and World Market are also great places to find unique bruschetta, tapenades, and sauces that will take your flatbread to a whole new level.
Peach, Brie and Hot Honey
Red Sauce
Whatever your choice of red sauce, start with a light brushing; you can always add more. If you’re lucky enough to live near an Aldi, their Priano Pesto is my favorite and the price is always right. I also love using bruschetta as it tends to have more flavors and adds a little texture. There are lots of delicious products on the market. Here are a few favorites.
Aldi’s Priano Pesto – Perfect size for two flatbreads and you can’t beat the price. They also make a delicious basil pesto that adds a big flavor to flatbread
Good & Gather’s Sun Dried Tomato and Basil – found at nearly every Target
Stonewall Kitchen Spicy Roasted Red Pepper – Specialty stores
Stonewall Kitchen Tomato Herb Bruschetta Spread. Specialty stores
Olive Oil
Flavored oils occupy as much space in my pantry as do seasonings. I’m guessing 20 or more at this moment. A few favorite flavors for flatbread include garlic, basil, pepper, Tuscan blends, and truffle. If you see a dipping oil, pick one up as it covers all the bases with lots of flavor. Check out the Olive Tap and you’ll see what I’m talking about. And while you’re there…don’t forget the flavored vinegar.
When using olive oil as the base, sometimes a little salt, pepper, and minced garlic are all you need. However, most of the time, you'll want a bit more flavor coming from the base. I call these my "secret treasures" because not too many people know about them and each one offers a unique flavor. There are plenty of ways to use them beyond flatbreads, but let's start here.
Seasonings
Looking at the seasonings on the grocery shelf can be overwhelming. They all seem to look the same. Tony Chachere’s was the first blended seasoning I ever purchased, back in 1983 in Covington, LA. I was a young cook but used it on everything. The original seasoning holds a special place for me, bringing back lots of memories as I learned how to make red beans, gumbo, and fried catfish. Today, they have expanded their product line with something for everyone.
Kinder’s makes an impressive variety of seasonings and sauces, including Black Cherry Chipotle, Japanese BBQ, and Tequila Lime. I haven’t tried their sauces but you can be certain my pantry is never without these favorites:
Brown Butter Roasted Garlic is one of my top choices for flatbread. It’s a nice break from garlic powder. When combined with Caramelized Onion Butter, it’s a game changer. A sprinkle of each covers both onion and garlic flavors. I’m convinced it’s this seasoning that has everyone talking at the table. But don’t tell anybody.
Caramelized Onion Butter Like the garlic, it’s a welcome change from onion powder, and I almost always combine it with Brown Butter Roasted Garlic. Like all seasonings, they tend to contain a good bit of salt so it’s important to eliminate or reduce any other salt you plan to add to your recipe.
Woodfired Garlic was my first Kinder’s purchase. It brings a woodsy, open-fire flavor as if it’s been smoked. One of the most versatile seasonings they make.
Red Jalapeño Garlic Just what it says… garlic with a hint of heat. I especially use it when the meal includes anything that originated South of the Border; quesadillas, fajitas, beans, and sprinkled on nachos.
Greek Freak Find a good Greek seasoning. They contain lots of herbs that can be used on nearly anything…but especially the Greek flatbread.
Rotisserie Chicken, Broccolini and Feta
Toppings
If you don’t agree with anything I’ve said up until here…this might be where you may want to consider agreeing. Whatever you’re making, it’s important to know where you can take shortcuts, and where you can’t. We’ve already talked about the bread and sauce—those are areas with plenty of shortcut options that do a fantastic job of maintaining quality and flavor. But when it comes to the rest of the ingredients, that’s where things change.
Cheese
Whatever cheese your taste buds crave, buy the good stuff. And whatever you do, try to avoid pre-grated cheese. Most of the time it has some powder-like starch coating to keep it from sticking together. Yuck! Best to buy a block and grate what you need.
Mozzarella – I like a little mozzarella on every flatbread, even those where most of the flavor comes from goat or feta. Just remember, flatbreads are not supposed to be oozing with cheese. They tend to be less cheesy than pizza. Just a little a little bit before your other ingredients. My all-time favorite is creamy burrata. It’s a staple in my fridge. Splurge and try it.
Feta – Feta adds a fantastic flavor to just about any flatbread not just the Mediterranean or Greek. When buying feta, make sure it carries the seal of authenticity. If it doesn’t have the seal, it’s not the real deal, not from the region, and probably made from cow’s milk. Believe me, there’s a difference. Costco has the best value for authentic Feta. And a fun fact…Costco even has its own plant in Greece that makes Kirkland brand Feta. So there’s that.
Goat – Another cheese that benefits from being mixed with a little mozzarella. It’s also fun to use flavored goat cheese on your flatbread; options like herb, fig, cranberry, and peppercorn add great variety—the list goes on. Little pinches scattered on top make for extraordinary flavor. Pair the goat cheese with chicken, figs, Italian fennel sausage, prosciutto, pear, and especially dessert flatbreads.
Parmesan and Romano – Two cheeses that, like Feta should only be purchased if they are authentic and have the seal. Romano is made from sheep's milk and good parm should be aged at least 18 months, longer if you can find it. Costco has great options at the best price.
Meat
The meat is often the hero of the flatbread and this is not where you want to cut corners either. Buy high-quality prosciutto, Italian sausage, or other sliced Italian meat. Leftovers from roast chicken, pork, or steak make for fantastic toppings. I especially like smoked chicken and feta on my flatbread.
Condiments
Great flavors come from little jars; tapenades, pesto, chutneys and jams, and a variety of bruschettas line the shelves. At the top of my list is Roasted Garlic and Onion Jam. Spread a thin layer on top of the olive oil, or drop teaspoons of jam across the top; add some prosciutto, red onions, and goat cheese and what else do you need? Go crazy in the gourmet store and try something that takes you outside your comfort zone. Stonewall has more than I can count, including a White Fig Spread that is deeeelicious.
Fresh Herbs
Always use fresh when possible. Big beautiful basil leaves, fresh oregano, and rosemary or thyme….you can’t go wrong. I love making a simple olive oil, garlic, tomato, and burrata flatbread, topped with fresh basil and a drizzle of balsamic glaze. When fresh aren’t available, my fridge is stocked with Litehouse Herbs. They don’t make everything I need, but what they make, I buy. Their Salad Dressing dried herbs is a secret weapon in my pantry. I’ll share that secret another day.
The Rest Of It
As for the rest of the flatbread, you’re on your own. Here are a few of my favorite combinations. One Google search will turn up hundreds of ideas, which can lead to information overload. The best thing to do is grab a blank canvas, choose the ingredients you love, and start layering.
Chicken and Spinach with Red Onion and Sweet Peppers
One last thing.
Do me a favor…Send me your flatbread creation! I’d love to see what’s cooking in your kitchen. Email: kathy@alifewellfed.org
Margherita – Olive oil, garlic, salt/pepper, tomato, mozzarella, basil, balsamic drizzle
Steak and Gorgonzola – Goat cheese or feta, red onions, and arugula
Smoked Salmon – Try a little lemon olive oil drizzle, cream cheese, capers, and onions
Fig and Prosciutto with Arugula – Red onion and balsamic glaze drizzle
Taco – All the fixings of a taco, with cilantro lime cream for the sauce
Chicken, Goat Cheese & Fig – Arugula and balsamic glaze drizzle
Greek – Gyro (or chicken) Greek seasoning, feta, pepperoncini, shredded lettuce, and Tzatziki for dipping or as the base. The hero is the gyro meat, available at Costco. Fry it up in advance, dice it, and top it with the rest of your Greek favorites.
Caramelized Mushroom and Onion – Olive oil or pesto base, Parmesan cheese, and fresh spinach (uncooked)
BBQ Chicken – Light brush of BBQ sauce, favorite meat, red onions, cheddar/jack cheese
Breakfast – Sour cream base, favorite meat and cheese, herbs, and of course, the egg
Kids Favorite – What child doesn’t love Nutella? Actually, what adult doesn’t love Nutella? A big hit in our home is Nutella and strawberry with lots of whipped cream, sprayed right out of the can. I heated the flatbread for about 3 minutes, then spread the Nutella and added the strawberries. Simple and deeeelish.
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