Pin A vibrant flatbread featuring zingy ginger, sweet-tart cranberries, and a hint of spicy jalapeño, perfect for appetizers or as a unique side.
I first made this flatbread for a friends-giving dinner and it quickly became the star of our appetizer tray. The lively blend of ginger and jalapeño surprised everyone in the best way.
Ingredients
- Dough: 2 cups all-purpose flour, 1/2 cup plain Greek yogurt, 1/2 cup warm water, 2 tbsp olive oil, 1 1/2 tsp baking powder, 1/2 tsp salt
- Topping: 1/2 cup dried cranberries, chopped, 1–2 fresh jalapeños, thinly sliced (seeds removed for less heat), 2 tbsp fresh ginger, finely grated, 1/4 cup scallions, thinly sliced, 1/2 cup crumbled feta cheese (optional), 2 tbsp fresh cilantro, chopped, 1 tbsp olive oil (for brushing)
Instructions
- Mix Dough:
- In a large bowl, combine flour, baking powder, and salt. Add yogurt, olive oil, and warm water. Mix until a dough forms. Knead on a lightly floured surface for 3–4 minutes until smooth. Cover and let rest for 10 minutes.
- Preheat Oven:
- Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat.
- Shape Flatbreads:
- Divide dough into 4 equal pieces. Roll each into an oval or round flatbread, about 1/4-inch thick.
- Arrange on Pan:
- Place flatbreads on a parchment-lined baking sheet (or directly on the pizza stone). Brush with olive oil.
- Add Topping:
- Evenly distribute grated ginger, chopped cranberries, jalapeño slices, scallions, and feta cheese (if using) over each flatbread.
- Bake:
- Bake for 8–10 minutes, until golden brown and crisp at the edges.
- Finish & Serve:
- Remove from oven, sprinkle with fresh cilantro, slice, and serve warm.
Pin Sharing these flatbreads at our weekend gatherings has become a tradition, especially when someone wants a punchy, conversation-starting bite.
Required Tools
Mixing bowl, rolling pin, baking sheet or pizza stone, pastry brush, knife and cutting board
Nutritional Information
Per flatbread: 310 Calories, 8 g Total Fat, 51 g Carbohydrates, 8 g Protein
Serving Suggestions
Delicious paired with chilled Riesling or a refreshing wheat beer. For extra sweetness, drizzle honey after baking.
Pin This flatbread dazzles as an appetizer or side. Let your creativity shine with the toppings!
Recipe Questions
- → Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Ensure it's wrapped tightly to prevent drying out.
- → Is there a dairy-free alternative for the dough?
Use non-dairy yogurt in place of Greek yogurt and omit cheese for a completely dairy-free flatbread.
- → How spicy is the jalapeño topping?
The spice level depends on the amount and whether seeds are included. Remove seeds for milder heat, or add extra for more kick.
- → Can I swap cranberries for another fruit?
Dried cherries or chopped apricots work well as alternatives, lending a similar sweet-tart profile to the topping.
- → What can I serve with these flatbreads?
Pair with chilled white wine, wheat beer, or a fresh salad for a balanced appetizer or side dish.
- → Do I need a pizza stone for baking?
No, a parchment-lined baking sheet is sufficient. A pizza stone does help achieve a crisper base if available.