321 flat bread recipes

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

Fennel focaccia made with frozen bread dough, olive oil, fennel seeds, and cornmeal. A crispy, aromatic Italian flatbread appetizer ready in just 30 minutes.

Open-faced pita sandwich: vegetarian flatbread topped with sauteed carrots, zucchini, mushrooms, peppers, and tomato. Healthy low-calorie lunch under 25 minutes.

Crispy artichoke and peppery arugula pizza topped with thin slices of salty prosciutto. This Italian-inspired flatbread balances creamy, crispy, and fresh flavors.

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Pear and blue cheese pizza, a five-ingredient bistro-style flatbread with ripe pears, double-cream blue cheese, honey, and thyme. Ready in 30 minutes for an elegant starter or light dinner.

Quick homemade focaccia topped with olive oil, garlic, kalamata olives, and rosemary. Uses store-bought pizza dough for rustic Italian flatbread in 20 minutes.

Warm focaccia topped with crispy bacon, crumbled feta, toasted walnuts, and fresh scallions. A salty, crunchy flatbread appetizer or snack ready in 20 minutes.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Fresh arugula and Roma tomato topping with lemon juice and olive oil. A peppery, bright salad topping for pizza, bruschetta, grilled chicken, or flatbreads.

Loska is a two-ingredient Eastern European potato flatbread made from mashed potatoes and flour, baked thin and brushed with butter. Served with soup.

Five-ingredient pita pizza with sun-dried tomatoes, artichoke hearts, fresh basil, and mozzarella. A 20-minute shortcut that tastes like a Mediterranean flatbread.

Kathi rolls: soft Indian flatbreads stuffed with spiced mashed potatoes, green chiles, and cilantro. The classic Kolkata-style street food, originally from the Nizam restaurant.

Homemade Mexican corn tortillas with maize meal, white flour, and lard, kneaded, rested, rolled thin, and dry-fried on a griddle. A versatile flatbread for tacos, enchiladas, or scooping.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Cornmeal hoecake made with just cornmeal, water, and salt cooked on a hot greased griddle. A three-ingredient Southern flatbread with a crispy golden crust and soft cornmeal center.