Ginger Cranberry Jalapeño Flatbread (Print)
Flatbread with ginger, cranberries, and jalapeño. Crisp, flavorful, and perfect for appetizers or unique sides.
# Ingredients:
→ Dough
01 - 2 cups all-purpose flour
02 - 1/2 cup plain Greek yogurt
03 - 1/2 cup warm water
04 - 2 tablespoons olive oil
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon salt
→ Topping
07 - 1/2 cup dried cranberries, chopped
08 - 1 to 2 fresh jalapeños, thinly sliced, seeds removed
09 - 2 tablespoons fresh ginger, finely grated
10 - 1/4 cup scallions, thinly sliced
11 - 1/2 cup crumbled feta cheese (optional)
12 - 2 tablespoons fresh cilantro, chopped
13 - 1 tablespoon olive oil for brushing
# Directions:
01 - Combine flour, baking powder, and salt in a large mixing bowl. Add Greek yogurt, olive oil, and warm water. Mix until dough forms, then knead for 3 to 4 minutes on a lightly floured surface until smooth. Cover and let rest for 10 minutes.
02 - Preheat oven to 450°F (230°C). Position a pizza stone inside if using.
03 - Divide rested dough into 4 equal portions. Roll each into an oval or round flatbread, approximately 1/4 inch thick.
04 - Place shaped flatbreads onto parchment-lined baking sheet or directly on a preheated pizza stone. Brush surfaces lightly with olive oil.
05 - Evenly sprinkle grated ginger, chopped dried cranberries, jalapeño slices, scallions, and feta cheese over each flatbread.
06 - Bake for 8 to 10 minutes, until flatbreads are golden brown and crisp at the edges.
07 - Remove flatbreads from oven, garnish with chopped fresh cilantro, slice, and serve warm.
# Expert Tips:
01 -
- Bright fusion flavors create a memorable starter or side
- Flexible: easily adapted for dairy-free or extra sweet preferences
02 -
- Contains gluten and dairy (yogurt, feta)
For dairy-free, omit cheese and use non-dairy yogurt - Check ingredient labels for hidden allergens
03 -
- Swap feta for goat cheese or omit for a dairy-free version
- Adjust jalapeño amount to suit your spice preference