You can eat these yummy flatbreads at almost any time of day! Once you've made the flatbreads, get creative with choosing your toppers to make a quick lunch or a light dinner.

Source: Better Homes and Gardens


Recipe Summary

10 mins
8 mins
38 mins
20 mins
4 flatbreads


Ingredient Checklist


Instructions Checklist
  • In a medium bowl stir together flour, the water, oil, garlic salt, turmeric, and cumin. Let stand 10 to 15 minutes. Stir in egg and cilantro. (Batter will be thin.)

  • Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Spoon in a scant 1/4 cup batter; lift and tilt skillet to spread to a 6-inch circle. Cook 2 minutes or until golden, turning once. Remove from skillet. Repeat with remaining batter, coating skillet with additional cooking spray as needed. Top flatbreads with Desired Topping.

Chicken-Hummus Topping

Spread flatbreads with 6 Tbsp. hummus. Top with 1 cup each shredded rotisserie chicken and quartered grape tomatoes and 1/2 cup crumbled feta cheese. Combine 2 Tbsp. plain low-fat yogurt and enough water to reach drizzling consistency. If desired, stir in a few dashes hot or toasted sesame oil. Drizzle over flatbreads.Per Serving: 241 calories, 19 g protein, 14 g carbohydrate, 12 g total fat (4 g sat. fat), 104 mg cholesterol, 3 g fiber, 4 g total sugar, 11% Vitamin A, 9% Vitamin C, 466 mg sodium, 11% calcium, 10% iron

Cannellini Bean, Olive, and Pesto Topping

Prepare flatbreads using Italian seasoning and parsley or basil. Top hot flatbreads with 1 cup finely shredded Italian cheese blend or Parmesan cheese and 1/4 cup pesto. In skillet heat 1 cup each canned cannellini beans, rinsed and drained, and chopped roasted red sweet peppers. Spoon onto flatbreads.Per Serving: 285 calories, 16 g protein, 21 g carbohydrate 15 g total fat (5 g sat. fat), 68 mg cholesterol, 5 g fiber, 3 g total sugar, 28% Vitamin A, 33% Vitamin C, 746 mg sodium, 22% calcium, 15% iron

Easy Cheesy Topping

Top hot flatbreads with 1 cup shredded Mexican cheese blend. Combine 3 Tbsp. light sour cream and enough water to reach drizzling consistency. Stir in 1/4 tsp. hot chili powder. Drizzle over flatbreads and top with 2 Tbsp. chopped green onions. If desired, serve with fresh salsa.Per Serving: 189 calories, 11 g protein, 8 g carbohydrate, 12 g total fat (6 g sat. fat), 76 mg cholesterol, 1 g fiber, 2 g total sugar, 8% Vitamin A, 1% Vitamin C, 194 mg sodium, 17% calcium, 7% iron

To Make Ahead

Prepare flatbreads as directed; cool. Store in an airtight container in refrigerator up to 3 days. To serve, heat a 10-inch nonstick skillet over medium-high heat. Add two flatbreads; cook 1 1/2 minutes or until heated through, turning once. Remove from skillet. Repeat with remaining two flatbreads. Top with Desired Topping.

Nutrition Facts

75 calories; fat 3g; cholesterol 47mg; saturated fat 1g; carbohydrates 7g; mono fat 1g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 4g; vitamin a 90.7IU; vitamin c 0.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 56.3mcg; vitamin b12 0.1mcg; sodium 87mg; potassium 121mg; calcium 15mg; iron 0.9mg.