Parmesan Skillet Flatbreads

4.6 (7)
Parmesan Skillet Flatbreads

Cooking these rustic rounds on the stovetop is fast work, fun to do and gives them a toasty exterior and moist center.

Yield: 6 flatbreads
Active Time: 40
Total Time: 120


  • 1 cup lukewarm water
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 package active dry yeast, (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 1 1/2-2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 cup finely shredded Parmigiano-Reggiano cheese
  • 1 1/4 teaspoons salt


  1. Whisk water, 1 tablespoon oil, yeast and sugar in a large bowl; let stand until foamy, about 5 minutes.
  2. Add 1 1/2 cups all-purpose flour, whole-wheat flour, cheese and salt to the yeast mixture; stir to combine. Add just enough of the remaining 1/2 cup all-purpose flour to make a smooth but slightly sticky dough. Turn out onto a lightly floured work surface and knead until smooth but still soft, about 5 minutes, adding more flour to the work surface as needed.
  3. Clean and dry the bowl. Add the remaining 1 teaspoon oil to the bowl, add the dough and turn to coat with oil. Cover with plastic wrap and set in a warm place until doubled in size, 1 to 1 1/2 hours.
  4. Punch down the dough and divide into 6 equal balls. Dust with flour.
  5. Place a large skillet over medium-high heat until very hot. Roll or stretch each ball into a circle about 7 inches in diameter. Place one dough circle in the heated pan and cook, turning once, until browned on both sides and cooked through, 30 seconds to 1 minute per side. Transfer to a plate and repeat with the remaining circles of dough, adjusting the heat as necessary to prevent burning. Stack the cooked flatbreads on top of each other and cover with a clean towel; let cool completely before storing.

Tips & Notes

  • Make Ahead Tip: Store in a plastic bag for up to 2 days.


Nutrition Per Serving

calories 240
fat 6 g (2 g sat, 2 g mono)
cholesterol 7 mg
carbohydrates 38 g
protein 9 g
fiber 4 g
sodium 633 mg
potassium 135 mg

Nutrition Bonus Selenium (34% daily value), Iron (15% dv).

Carbohydrate Serving 2 1/2

Exchanges 2 1/2 starch, 1/2 fat

From EatingWell June/July 2006