Print this recipe

Vegetarian flatbread

Recipe by:Executive Chef Aaron Anderson
Harlow's, San Juan Capistrano


  • Dough
    2 tbsp. white sugar
    3 tsp. granulated yeast
    3 cups warm water
    8 cups all-purpose flour
    3 tbsp. melted butter
    2 tbsp. salt
  • Ideas for toppings
    Baba ghanoush (Middle Eastern eggplant dip)
    Sautéed vegetables
    Chopped tomatoes


Combine sugar, yeast and water. Let rest until yeast has bloomed and dissolved. In a mixer, combine bloomed yeast mixture with flour, butter and salt, and knead for 5 minutes or until dough forms a ball.

Divide into golf-ball-sized portions and let rise at room temperature for 2 hours, covered with a damp, lint-free cloth.

Using a rolling pin or pasta machine, roll dough portions to desired thickness and dust lightly with flour.

On a hot grill, briefly mark the flattened portions on both sides, creating a 75-percent-cooked flatbread. Cool to room temperature.

Now you are ready to add your favorite toppings. Place flatbreads directly on oven rack and bake at 450 degrees for 6 to 8 minutes or until crisp.

Note: If you do not have the time or equipment to make dough from scratch, you can purchase lavash, naan, pita or another unleavened flatbread.

Makes 12 flatbreads

Califonia Bountiful