Greek Herb Cheese Flatbread

Thank you for sharing!

Last Updated on January 10, 2020 by Chef Mireille

With this Greek Herb & Cheese Flatbread, no one will ever think of Meatless Monday as boring. The dough can be made in advance, so then it’s just to add some delicious toppings and bake or grill it.

Greek Herb Cheese Flatbread

Looking for a delicious and interesting way to transform your holiday leftovers? How about putting them on top of a delicious flatbread? I used some broccoli on this flatbread, but maybe you have some leftovers roasted or sauteed mushrooms. Any vegetable like bell peppers, zucchini, eggplant, mushrooms, spinach can be used instead of the broccoli and tomatoes in this recipe.

Once you have the base dough made, then this comes together quite easily.

In my cold winter apartment, the dough took about 2 hours to rise, but it may take less depending on the climate where you live.

Want to make it a complete meal and add a Greek dessert to compliment this Greek flatbread for dinner? Here are some Greek desserts you might want to check out!

Greek Desserts

The Flatbread Dough

The dough can be made in advance. You can put the dough together and then put in the refrigerator for a slow overnight rise. Then just bring to to room temperature and then use normally.

This flatbread can also be cooked on a grill, instead of the oven.

HOW TO MAKE GREEK FLATBREAD

Pastel Birthday Photo Collage (1)

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It can be cut into small pieces to serve at parties.

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However, this is so delicious, you may not want to share!
Greek LR 5

Greek Herb Cheese Flatbread
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Greek Herb Cheese Flatbread

Greek Herb Cheese Flatbread makes a delicious addition to any party platter. A great addition to your Superbowl party! Also a great summer recipe for the grill!
Prep Time2 hrs 30 mins
Cook Time20 mins
Total Time2 hrs 50 mins
Course: Bread
Cuisine: Greek
Servings: 6 people
Calories: 266.25kcal

Ingredients

  • 1 1/3 cups all purpose flour
  • ½ teaspoon salt
  • 2 tablespoons plain yogurt
  • 1 tablespoon olive oil
  • ½ cup warm water 110 F
  • ½ teaspoon sugar
  • ¾ teaspoon instant yeast

Topping Ingredients

  • ¼ cup finely chopped mint
  • ¼ cup finely chopped parsley
  • olive oil
  • 1 teaspoon alleppo pepper
  • 1 sliced tomato
  • 2/3 cup chopped cooked broccoli or other vegetable
  • 6 oz. chopped manouri cheese or halloumi
  • Sliced olives optional
  • 2 tablespoons pomegranate seeds
  • semolina/cornmeal

Instructions

  • In a large bowl, combine flour, salt, yogurt and oil.
  • In a shallow bowl, combine warm water with sugar and stir to combine.
  • Sprinkle yeast on top and leave for a few minutes, until it becomes foamy.
  • Add to flour and knead for 5-10 minutes until you have a dough that is smooth and elastic.
  • Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise in a warm place until doubled in size, up to 2 hours.
  • Preheat oven to 425 F. Sprinkle a little semolina or cornmeal on a cookie sheet.
  • In a small bowl, combine the parsley and mint and stir to combine.
  • Divide dough into 2 pieces.
  • On a lightly floured surface, roll out each dough to a 7-8”” oval
  • Brush the top with olive oil.
  • Sprinkle alleppo pepper on top.
  • Sprinkle with chopped herbs.
  • Add sliced tomatoes on top.
  • Sprinkle broccoli on top.
  • Add manouri on top.
  • Transfer to prepared cookie sheet.
  • Bake for 20 minutes.
  • Garnish with pomegranate seeds.
  • Slice and serve.

Notes

  • You can use halloumi cheese, manouri or feta cheese. If you would prefer more of a melted cheese closer to pizza, but still keeping it Greek, use  grated Kasseri cheese.
  • You can use any leftover veggies as toppings for this flatbread.

Nutrition

Calories: 266.25kcal | Carbohydrates: 24.69g | Protein: 10.48g | Fat: 13.99g | Saturated Fat: 6.19g | Sodium: 266.75mg | Fiber: 1.62g | Sugar: 1.96g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Vaishali Sabnani

    What a beautiful flatbread ! I love the way you have dressed it , those pomegranate pearls are making it irresistible , I feel like grabbing it from the screen . Excellent cheesy bread , Mir !

  2. Swati

    Beautiful bread, with all the herbs it sounds so rich in flavors!! with all these toppings it is perfect to go with some hot tomato based soup for our family..

  3. Kalyani

    loved the topping, the idea of using a flatbread– the topping ideas must be so endless and I love everything that went here.. prefect for party or potlucks, this would shine through…

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