Warm, chewy, and flecked with herbs, these flatbreads are the kind of recipe that instantly gathers people around the table. Paired with whipped feta yogurt and a quick pickle of vibrant veggies, they’re simple yet impressive — equally suited for weeknight dinners or casual entertaining. The balance of savory, tangy, and fresh makes every bite irresistible. 

Better Basics Better Bread Flour gives these flatbreads their strength and chew — the kind of texture that stands up beautifully to toppings and fillings without losing softness. Because it’s stone-milled, the flour naturally holds onto its bran and germ, meaning the flatbreads don’t just taste heartier, they’re also richer in minerals and flavor complexity. The result is a flatbread that feels both rustic and artisanal, yet versatile enough for everyday meals 

Nutritional Note: 

Pairing freshly baked flatbreads with probiotic-rich yogurt and fermented vegetables makes this recipe as good for your gut as it is for your taste buds. You can swap the feta yogurt for plant-based yogurt to make it fully vegetarian-friendly while still supporting digestion with probiotics. 

Recipe:

Flour: Better Basics Bread Flour
Makes: 4 flatbreads

Ingredients:

Flatbread Dough:

• 2 cups (260 g) better bread flour
• 11⁄2 tsp instant yeast
  
• 3⁄4 tsp sea salt
  
• 3⁄4 tsp garlic powder
  
• 2 tsp Italian herb blend
  
• 2 tsp olive oil
  
• 2⁄3 cup (160 ml) warm water
  

Toppings:

• 3⁄4 cup crumbled feta
• 6 tbsp plain Greek yogurt
• 1⁄2 cup quick-pickled red onions (plus other pickled veggies like cucumber, red peppers, and or radish)
• Fresh herbs for garnish
• Optional: drizzle of olive oil before serving

Method:

1. In a large bowl, combine flour, yeast, salt, garlic powder, and herbs. Stir in olive oil and warm water until dough comes together.
2. Knead 4–5 minutes until smooth. Cover and let rise until doubled (about 45 minutes).
3. Punch down and divide into 4 equal balls. Roll each into an oval about 1⁄4-inch thick.
4. Heat a skillet or griddle over medium-high. Cook each flatbread for 1–2 minutes per side until puffed and lightly charred.
5. Meanwhile, blend feta and yogurt until smooth and creamy.
6. Spread feta-yogurt mixture over warm flatbreads. Top with pickled veggies, fresh herbs, and an optional drizzle of olive oil. Serve immediately.