Skip to main content



Mediterranean Flatbread

Enjoy these herbed flatbreads with vegetable paella and a green salad or as a side to this Mediterranean Quinoa Salad.

Makes 8 flatbreads


  • 2 cups warm water
  • 2 teaspoons baking yeast
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme leaves
  • 1¼ teaspoons salt
  • 2 cups whole wheat flour
  • 3½ cups unbleached white flour
  • 1 teaspoon baking powder
  • Additional flour for kneading


  1. In a large bowl, combine the water and yeast. Let sit for a minute or 2, until the yeast is dissolved. Stir in the honey, olive oil, minced parsley, thyme, and salt. Add the whole wheat flour and stir until well mixed.
  2. Add the white flour, 1 cup at a time, along with the baking powder, stirring until a soft dough forms. On a clean, lightly floured work surface, knead the dough for about 5 minutes, using a sprinkling of flour as necessary to prevent the dough from sticking. Shape the dough into a ball. Put the dough into the bowl, cover and let rise for 20 minutes.
  3. Divide the dough into 8 equal pieces. Form each piece of dough into a ball. Use a rolling pin to roll each piece of dough into a circle 5 to 6 inches in diameter and about ¼ inch thick.
  4. Cook the flatbreads on a hot griddle for 2 to 3 minutes on each side, until golden brown and slightly puffed. Stack the cooked flatbreads on a plate and cover with a clean cloth.

Share this Recipe

Social media & sharing icons powered by UltimatelySocial