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Easy Weeknight: Greek Flatbreads

Too hot to put on the oven? These flatbreads come together quickly and are full of summer flavor.
Put some baby spinach on to steam, and while you wait split your garlic lovers dough into 4 balls and set them out on the counter for a few minutes.
Heat a cast iron skillet on medium high.
Spread a little flour or semolina on your counter and then roll out a ball of dough as thin as you can get it; it doesn't need to be pretty, you're going to fill it with good things, then fold it, so who cares if it's perfectly round?
Place the rolled out ball in your skillet and let it cook for a few minutes. It will start to bubble up in places.
When the bottom is slightly browned, flip your flatbread.
Cover with grated cheddar, crumbled feta, sliced scallions or red onions, plenty of steamed spinach, olives or giardiniera, fresh cherry tomatoes... anything you like.
When the cheddar has melted and the bottom is browned, slide from your pan onto a plate.
Fold and enjoy!
Repeat the process with your other dough balls.