Description
These delicious spring flatbreads are a fresh and flavorful dish perfect for a light lunch or appetizer. Made with simple ingredients like homemade flatbread dough, creamy feta, crisp radishes, sweet peas, and fresh herbs, they combine vibrant textures and tastes that celebrate the flavors of spring. Quick to prepare and cooked on the stovetop, these flatbreads are perfect for a wholesome yet satisfying meal.
Ingredients
Scale
Flatbread Dough
- 2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- 2 tablespoons olive oil (plus extra for brushing)
- 1 teaspoon dried oregano (optional, for added flavor)
Toppings and Garnishes
- 1 cup feta cheese, crumbled
- 1/2 cup peas (fresh or frozen)
- 4-5 radishes, thinly sliced
- 1/4 cup fresh herbs (parsley, mint, and dill work wonderfully)
- 2 tablespoons olive oil (for drizzling)
- Salt and pepper, to taste
- Lemon zest (optional, for garnish)
Instructions
- Prepare the Flatbread Dough: In a large bowl, combine the flour, baking powder, and salt thoroughly to create the dry base for the dough.
- Add Liquids and Knead: Pour in the warm water and olive oil, then mix until a dough forms. Transfer to a floured surface and knead for about 5 minutes until the dough is smooth and elastic, ensuring a good texture for cooking.
- Divide and Rest Dough: Split the dough into 4 equal portions. Shape each into a ball and cover them with a damp cloth. Let rest for 15-20 minutes so the gluten relaxes, making rolling easier.
- Roll Out Flatbreads: After resting, roll each ball into a thin circle or oval about 6-8 inches in diameter using a rolling pin. Adjust size to your preference, aiming for even thickness for uniform cooking.
- Heat Skillet and Prepare for Cooking: Warm a cast-iron skillet or non-stick frying pan over medium-high heat. Brush each flatbread lightly with olive oil to prevent sticking and promote browning.
- Cook the Flatbreads: Place one flatbread at a time in the hot pan. Cook for 1-2 minutes per side until puffed and golden brown with some darker spots, then remove and keep warm. Repeat with remaining flatbreads.
- Prepare the Toppings: Toss peas with a bit of olive oil, salt, and pepper. If frozen, thaw or microwave briefly to warm. Thinly slice radishes and chop fresh herbs finely for fresh flavors and texture.
- Crumble Feta: Break the feta cheese into small pieces to ensure even distribution on each flatbread.
- Assemble Flatbreads: Arrange cooked flatbreads on a serving platter. Evenly spread crumbled feta across each one.
- Add Fresh Toppings: Top each flatbread with peas, radish slices, and fresh herbs to add vibrant color and crunch.
- Drizzle and Season: Lightly drizzle olive oil over the assembled flatbreads and season with salt and pepper to taste, enhancing all the layered flavors.
- Optional Garnish: For an extra fresh note, sprinkle lemon zest on top. You can also add an extra drizzle of olive oil or serve alongside tzatziki or yogurt for dipping.
- Serve: Serve the spring flatbreads immediately while warm. Enjoy them as a tasty light lunch, appetizer, or side dish that celebrates seasonal fresh ingredients.
Notes
- Using whole wheat flour instead of all-purpose flour adds a nuttier flavor and increases fiber content.
- If fresh peas are unavailable, frozen peas work well and can be quickly thawed or microwaved.
- Adding dried oregano to the dough is optional but adds a pleasant herbal note that complements the toppings.
- Cooking the flatbreads on medium-high heat ensures they puff and brown nicely without burning.
- Leftover flatbreads can be reheated on a skillet or warmed in the oven for best texture retention.
- Serve with a side of tzatziki or Greek yogurt to add a creamy, cooling element to the dish.
