Monday, September 21, 2009

Savory Flatbread Recipe

My family loves these flatbread sandwiches. We first tasted them at a restaurant, but they are on the pricey side. Our budget couldn't afford a steady diet of them at restaurant prices , so I began experimenting at home.

I found the original recipe for the flatbread here but I've really "tweaked" it to come up with my "personal recipe". There were quite a few comments on that site that the flatbread was too salty. So the first thing I did was to cut the salt WAY back. I also made the mixing process much easier by just mixing it in my food processor. I thought that the original recipe lacked flavor so here is my adjusted recipe.

Prep Time: 15 minutes
Cook Time: 10 minutes (5 minutes each side)


  • 1 1/2 cups all purpose flour
  • 1 1/2 cups White Whole Wheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking power
  • 1/8 teaspoon baking soda
  • 1 tablespoon pesto
  • 2 tablespoons grated Parmesan cheese
  • 1 cup ice water
  • 3 tablespoons olive oil


Combine first 7 ingredients in food processor and blend thoroughly together. Add ice water and olive oil. Mix in food processor until ingredients form a soft dough.

Sprinkle a piece of parchment paper with flour. Form the dough into a ball and place it in the center of the parchment paper. Dough is slightly sticky. Sprinkle dough with flour and flatten dough to a thick disc. Cut into six equal wedges.

Form wedges into balls and roll out into thin 7 inch circles.

Place into an oiled hot iron skillet. Immediately prick the surface of the dough with a fork, sprinkle generously with garlic salt, and cook for 5 minutes over low - medium flame. Turn and cook five minutes more. Watch these flat bread disks closely because they cook fast.

This flatbread can be frozen for later use if you like. I usually place a little sheet of wax paper between them before freezing to help prevent them from sticking to one another. They are great to have on hand in the freezer, and they thaw rather quickly.

The Sandwich

The filling for these sandwiches is only limited by your imagination, but I'll share our favorite just to spark your imagination.

Spread a scant amount of pesto on two flatbread discs. Sprinkle with a little Parmesan cheese. Add two slices of ham, two slices hard salami, and two slices of provolone cheese. Top with sliced tomatoes and diced onions. Sprinkle with garlic salt. Wrap in foil and bake in a 350 degree oven until it is warm throughout and cheese is melted.

Y Okay, that's all there is to it.

Now enjoy!



sunshine princess said...

ooh, these look good!
I'll have to make some and freeze them for meals after baby comes :D

I don't own a cast iron skillet, will a non-stick frying pan work? (I call it my pancake pan :D )

thanks for sharing - Lana H.

Nanci said...


I'm think that would work just as well because you really don't use an extremely high flame.

I hope you enjoy; they are one of our family's favorites. They're even good enough to serve for a casual get-together.

Best wishes on the upcoming arrival of your little one.


Bonnie said...

YUM! These look really good! I think those sandwiches are gong on next weeks menu!

Deb said...

These will be a great hit at my house..especially with DS!!!

sunshine princess said...

Thanks, Nanci :)

Rebecca said...

YAY! I can attest to how delicious these are and am SO thankful you posted the recipe!

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