BLT {Inspired} Flatbread Recipe

I like things that sound hard, but are really very easy. Like making your own flatbread from scratch. It sounds like it would be time consuming, but really, it's so simple. Like, you can make it when you are chasing after a one year old simple. I appreciate that kind of simple, don't you?

I have been positively obsessed with this flatbread for about four months. As in: I make this every week. I originally found the flatbread recipe on Pinterest, which you all should know by now is like my favorite place to get new recipes. So. Many. Pictures!

I've tweaked the recipe over time, and now it's all mine. It's my answer to pizza, which, since giving up dairy, I miss so very much. Now, I barely remember that I miss it because this flatbread is the best ever.

Also worth the mention, you can make the dough a couple of days ahead and let it hang out in the refrigerator. Isn't that awesome? In addition to that, this is also one of my 15-month-old daughter's favorite dinners. I make her a smaller, individual flatbread and she goes to town on it!

Now, obviously you can top your flatbread however you want to. My topping combo is mostly just a suggestion. So I'm mostly writing this post so that you can get in on this awesomely awesome flatbread recipe. Good anytime of the year with a variety of topping, your tastebuds and family will thank you for making this!

BLT {Inspired} Flatbread Recipe 

Time: Active: 15 minutes Inactive: 2 hrs | Makes 4 Flatbreads | Difficulty: Easy (ish) 

You Will Need: 

Flatbread: 

2 teaspoons sugar 

2 teaspoons yeast 

1 cup of hot water 

2 1/2 cups all purpose flour 

cornmeal for dusting

Toppings: 

4 (ish) tablespoons mayo 

2 cloves garlic 

8 slices of bacon, sliced up into pieces  

Cherry tomatoes, sliced in half 

Fresh basil, chopped 

Blue cheese (optional)

Avocado, sliced 

Method: 

In a small bowl (or mason jar), mix your sugar and yeast. Add the hot water, and stir. Allow it to sit for five minutes until it forms a foamy "head." 

In a medium bowl (I like to use my glass bowl that has a lid) place your flour. Add the foamy yeast water to the flour and mix with your hands until a dough is formed. Knead the dough to come together, but don't over mix. When it's a good ball of dough, cover and allow it to rise for 1 hour. 

When it's risen for the hour, punch it down and knead a bit. At this point, you can divide it into four equal balls, or you can do that later, your choice. Cover again and allow it rise until you are ready to use it. If you are making this ahead, you can also put it in the refrigerator at this point for up to two days! 

When you are ready to bake it: 

Preheat your oven to 450 degrees. Divide the dough into four equal portions. Flour your hands and surface. Roll out the dough using a rolling pin and place on a cornmeal dusted sheet pan. 

To top: 

I like to make a pseudo-garlic aioli by mixing the mayo and garlic. Divide it amongst the flatbreads, spreading evenly. Then go ahead and top your flatbreads however you like best; again, these are just suggestions and I like a variety of flatbread toppings (like bbq sauce, chicken and onions!).

Then, throw these suckers in the oven and bake about 15 minutes.

Serve with a salad, glass of wine, and eat in the company of those you love!