Homemade fresh basil flatbread is easy to make and provides a crisp, flavorful base for flatbread pizzas or as a simple accompaniment to meals for lunch or dinner.
I enjoy making my own pizza dough, and this basil flatbread is a fast, simple variation that brings bright herb flavor and a crisp texture. Thin and slightly chewy, flatbread is a versatile canvas: top it with fresh tomatoes and mozzarella, roast vegetables, goat cheese and a drizzle of balsamic, or simply brush it with olive oil and serve alongside soups and salads.
This basil flatbread works beautifully as the foundation for a grilled peach and goat cheese flatbread, but it also stands on its own. The dough is straightforward and forgiving: active dry yeast, bread flour, water, a little oil and a generous handful of fresh basil blended into the dough give a fragrant, green-speckled result. Grill or bake the flatbreads until they puff, brown and bubble.
Basil Flatbread Ingredients
- 1 package active dry yeast (about 1/4 oz)
- ½ teaspoon granulated sugar
- 1 ¾ cups bread flour
- 1 teaspoon kosher salt
- ¼ cup fresh basil, loosely packed
- ¾ cup warm water (about 100–110°F / 38–43°C)
- 1 tablespoon olive oil, plus extra for coating
Basil Flatbread Instructions
1. In a large mixing bowl, combine the active dry yeast, sugar, bread flour and kosher salt. Add the fresh basil; you can tear larger leaves or pulse them briefly in a food processor if you prefer a finer texture in the dough.
2. Pour in the warm water and mix until the ingredients come together into a shaggy dough. Add the tablespoon of olive oil and incorporate it into the dough so it becomes smoother and more cohesive.
3. Lightly oil a second large bowl and transfer the dough to it. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1 hour, until it has roughly doubled in size.
4. After the dough has risen, punch it down gently to release excess air. Turn the dough out onto a floured surface and knead for 5–7 minutes until it becomes smooth and elastic.
5. Divide the dough into 3 or 4 portions depending on the size of flatbreads you want. Roll or stretch each portion into a thin round or oval on a floured surface. Thinner dough yields a crispier flatbread, while a slightly thicker roll will be chewier.
6. To grill: preheat a grill to medium-high. Place the flatbreads directly on the grates and cook 8–10 minutes on the first side. Flip and cook another 8–10 minutes, or until the surface shows golden-brown spots, a few bubbles have formed, and the underside is cooked through. Keep an eye on them; cooking times vary with grill temperature.
7. Remove from the grill, top as desired while warm, and serve immediately. For oven baking, preheat to 500°F (260°C) and bake on a preheated pizza stone or baking sheet for 6–10 minutes, watching for browning and bubbling.
Tips and Variations
- If you prefer a stronger basil flavor, finely chop or pulse the basil and mix it right into the dough. Reserve a few small leaves to scatter on top after cooking.
- For garlic-flavored flatbread, brush the cooked flatbreads with olive oil mixed with minced garlic and a pinch of salt when they come off the grill.
- You can substitute all-purpose flour for bread flour, though bread flour yields a chewier texture due to its higher protein content.
- To refrigerate the dough, let it rise once, then cover and chill up to 24 hours. Bring the dough to room temperature before shaping and cooking.
- Flatbreads reheat well: warm briefly in a skillet or oven to restore crispness.
Recipe Details
Servings: 3 flatbreads. Prep time: about 20 minutes. Rising time: 1 hour. Cook time: about 20 minutes. Total time: approximately 1 hour 40 minutes. Author: Whitney Bond (original recipe source).
Nutrition (per flatbread, approximate)
- Calories: 315 kcal
- Carbohydrates: 54 g
- Protein: 9 g
- Fat: 6 g
- Sodium: 781 mg
- Fiber: 2 g
This homemade basil flatbread is a simple, flavorful base that elevates any topping. Whether you grill it and serve as a flatbread pizza or use it as a warm side for a summer salad or soup, the fresh basil and crisp texture make it an easy crowd-pleaser.