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Crispy Mediterranean Flatbread Recipe Easy Homemade with Creamy Hummus and Roasted Veggies

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A quick and easy Mediterranean flatbread featuring a crispy pan-fried crust topped with creamy homemade hummus and roasted veggies, perfect for a wholesome meal or snack.

Ingredients

  • All-purpose flour – 2 cups (240 g)
  • Warm water – ¾ cup (180 ml)
  • Olive oil – 2 tbsp (30 ml) plus extra for cooking and roasting
  • Salt – 1 tsp for dough, ½ tsp for hummus, plus to taste for veggies
  • Instant yeast – 1 tsp
  • Cooked chickpeas – 1 can (15 oz / 425 g), drained and rinsed
  • Tahini – 3 tbsp (45 ml)
  • Garlic – 1 clove, minced
  • Lemon juice – 2 tbsp (30 ml)
  • Red bell pepper – 1 medium, sliced into strips
  • Zucchini – 1 medium, sliced into half-moons
  • Red onion – 1 small, thinly sliced
  • Cherry tomatoes – 1 cup (150 g), halved (optional)
  • Dried oregano – 1 tsp
  • Black pepper – to taste
  • Optional toppings: Crumbled feta cheese – ½ cup (75 g), fresh parsley or mint chopped, balsamic glaze drizzle

Instructions

  1. Make the Flatbread Dough: In a mixing bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp salt. Slowly add ¾ cup warm water and 2 tbsp olive oil. Mix until a shaggy dough forms. Knead on a floured surface for about 8 minutes until smooth and elastic. Cover and let rise in a warm spot for 45 minutes to 1 hour until doubled in size.
  2. Prepare the Roasted Veggies: Preheat oven to 425°F (220°C). Toss sliced red bell pepper, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, 1 tsp dried oregano, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and caramelized.
  3. Make the Creamy Hummus: In a food processor, blend drained chickpeas, 3 tbsp tahini, minced garlic, 2 tbsp lemon juice, 2 tbsp olive oil, and ½ tsp salt until smooth. Add water a tablespoon at a time to reach desired consistency. Adjust seasoning as needed.
  4. Cook the Flatbread: Punch down the risen dough and divide into 4 equal portions. Roll each into a 7-8 inch circle. Heat a skillet over medium heat with a teaspoon of olive oil. Cook each flatbread 2-3 minutes per side until golden and crispy. Repeat with remaining dough, adding oil as needed.
  5. Assemble the Flatbread: Spread a generous layer of hummus on each warm flatbread. Top with roasted veggies. Add optional crumbled feta, fresh herbs, and a drizzle of balsamic glaze or lemon juice if desired.

Notes

Keep skillet well-seasoned if cast iron to prevent sticking. Use medium heat to avoid burning. Rest dough until doubled for best texture. Roasting veggies concentrates their natural sugars for better flavor. Store leftovers wrapped in foil or plastic wrap in the fridge up to 2 days; reheat in skillet to maintain crispiness.

Nutrition

Keywords: Mediterranean flatbread, crispy flatbread, homemade hummus, roasted veggies, easy recipe, vegetarian, quick meal

Find it online: https://tastypierecipes.com/crispy-mediterranean-flatbread-recipe-easy-homemade-with-creamy-hummus-and-roasted-veggies/