Califonia Bountiful

Vegetarian flatbread

This delicious vegetarian appetizer is like a blank canvas that will help you clear out the crisper drawer in your fridge!

Executive Chef Aaron Anderson
Harlow's, San Juan Capistrano

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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

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