Save A vibrant flatbread featuring zingy ginger, sweet-tart cranberries, and a hint of spicy jalapeño, perfect for appetizers or as a unique side.
I developed this recipe after experimenting with sweet and spicy flavor pairings for a holiday gathering. The result was a flatbread that quickly became the star of the spread with its punchy ginger and vibrant cranberry.
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), 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
- Prepare the 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 the Oven:
- Preheat oven to 450°F (230°C). If using a pizza stone, place it in the oven to heat.
- Shape Flatbreads:
- Divide the dough into 4 equal pieces. Roll each into an oval or round flatbread, about 1/4-inch thick.
- Add Toppings:
- Place flatbreads on a parchment-lined baking sheet (or directly on the pizza stone). Brush with olive oil.
- Top Each Flatbread:
- 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.
Save When I served this flatbread to my family, everyone enjoyed creating their own combinations and it sparked conversations about favorite flavor pairings.
Required Tools
Mixing bowl, rolling pin, baking sheet or pizza stone, pastry brush, knife and cutting board
Allergen Information
Contains gluten from wheat and dairy from yogurt and feta cheese. For dairy-free, omit cheese and use non-dairy yogurt. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories per flatbread: 310. Total Fat: 8 g. Carbohydrates: 51 g. Protein: 8 g.
Save This flatbread is excellent paired with chilled Riesling or wheat beer and adds vibrant flavor to any appetizer spread.
Recipe Guide
- → What type of flour can I use?
All-purpose flour yields classic texture, but whole wheat or gluten-free blends work for substitutions.
- → How can I adjust the spiciness?
Remove jalapeño seeds for milder heat or add extra slices for a bolder kick.
- → Is cheese required for topping?
Feta is optional—try goat cheese or omit altogether for dairy-free options.
- → Can I prepare the dough ahead?
Yes, make the dough a few hours in advance and store covered; roll and bake when ready to serve.
- → What pairs well with this flatbread?
Crisp Riesling, wheat beer, or even sparkling water complement the bright, punchy flavors.
- → How do I store leftovers?
Cool completely, wrap, and refrigerate for up to two days; reheat on a low oven for best texture.