Easy Stovetop Flatbread Bruschetta is soft, light, and chewy (in the best way) and topped with juicy red tomatoes and fresh herbs. It only takes one bowl and uses 5 ingredients to make the flatbread. A flatbread recipe is one of the most versatile recipes you can have on hand so, in this post, I’m going to share my recipe to make an easy stovetop flatbread and ways to use it.
How To Make This Easy Stovetop Flatbread
- Mix together dry ingredients in a medium-sized bowl. Slowly stir in the water until a dough forms. If the dough is too dry and water a tsp at a time. If dough is too wet add flour a tbsp at a time until a smooth dough form.
- Knead dough for 3-4 minutes. Cover and let rest for at least 30 minutes.
- Divide dough into 4 pieces and roll out on a floured surface about 1/8 ‘thick into rustic circles or rectangles.
- Heat a non-stick skillet over low heat. Add dough and cook for 3-4mins each side or until golden brown spots appear. Repeat with remaining dough.
Uses For This Easy Flatbread
Flatbreads are typically seen as shown above, as a “mini pizza” sort of function, but flatbread is a great carb option straight off of the pan or eaten with hummus, other dips, soups, stews and curries. You can even have it on the side of a salad. Perhaps you can use two and create a flatbread sandwich or grilled cheese? The options are endless! Flatbread can be made as an appetizer, main or side. Carrington enjoys it when I cut them up with peanut butter and bananas.
I recently made my easy stovetop flatbread alongside my recipe for a Vegan Lentil Dal.
In this recipe, I’m using my flatbread as a host for a delicious Italian bruschetta using fresh ingredients right out of my garden, but also found in stores. If you want to change things up, why not try making my Strawberry Balsamic Bruschetta as well?
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Scroll below for a full list of ingredients and instructions for how to make this Easy Stovetop Flatbread Bruschetta. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintEasy Stovetop Flatbread Bruschetta
Easy Stovetop Flatbread Bruschetta is soft, light, and chewy (in the best way) and topped with juicy red tomatoes and fresh herbs.. It only takes one bowl and uses 5 ingredients to make the flat bread.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 4 flatbreads
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Ingredients
Topping:
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3 cups of chopped seeded tomatoes (I used Roma, cherry and sundried tomatoes)
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½ cup of finely chopped red onion (white works too)
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1/3 cup finely chopped basil
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3 cloves of garlic, minced
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2 tbsps. extra virgin olive oil
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Salt and pepper
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Thick balsamic vinegar for drizzle
Flatbread:
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2 cups All Purpose Flour
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¾ -1 cup water
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1 tsp baking soda
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1/4 – 1/2 tsp salt
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1 tbsp of vegetable oil
Instructions
To make the bruschetta:
- If using whole tomatoes remove the seeds or the topping will be too runny. Dice tomatoes and transfer them to a medium mixing bowl. Mix together with onions, garlic, basil, olive oil. Season to taste with salt and pepper. Set aside and let marinade while cooking the flatbread.
To make the flatbread:
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Mix together dry ingredients in a medium sized bowl. Slowly stir in the water until a dough form. If the dough is too dry and water a tsp at a time. If dough is too wet add flour a tbsp at a time until a smooth dough form.
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Knead dough for 3-4 minutes. Cover and let rest for at least 30 minutes.
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Divide dough into 4 pieces and roll out on a floured surface about 1/8 ‘thick into rustic circles or rectangles.
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Heat a non-stick skillet over low heat. Add dough and cook for 3-4mins each side or until golden brown spots appear. Repeat with remaining dough.
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Top flatbreads with tomato mixture and drizzle with thick balsamic vinegar * see note.
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Garnish with extra basil. Serve immediately.
Notes
Note: Make your own balsamic reduction with regular balsamic vinegar. Add 1 cup (more if needed) vinegar to a thick bottomed saucepan. Bring to boil then reduce heat to medium/low to maintain a gentle simmer. Cook, stirring often, until the vinegar is reduced by half (about 10-15 minutes). Allow reduction to cool, then transfer to an air-tight jar.
This recipe was inedible… I had to throw it all away. The bread had a very strong strange metallic taste.
Are you sure it’s 1 tbsp baking soda???
Hi Judy, thank you for flagging this! It was a type error and is 1 tsp of baking soda. I hope you try to make it again!