Sweet & Savory Honey Ricotta Flatbread
A quick and easy flatbread topped with creamy ricotta and honey, perfect for snacks, appetizers, or brunch.
Equipment
- Mixing bowls
- Baking sheet
- Rolling Pin
- Spatula
Ingredients
Flatbread
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tbsp olive oil
- 0.75 cup warm water
- 1 tsp sugar
Topping
- 1 cup ricotta cheese drained
- 2 tbsp honey plus extra for drizzling
- 0.5 tsp vanilla extract
- 0.25 tsp salt
- fresh thyme or rosemary for garnish
- lemon zest optional
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and sugar.
- Add olive oil and warm water to the dry ingredients, mixing until a soft dough forms.
- Knead dough lightly on a floured surface for 2–3 minutes. Divide into portions.
- Roll out each portion to 1/4-inch thickness and transfer to baking sheet.
- Bake for 8–10 minutes until lightly golden. Cool slightly.
- Combine ricotta, honey, vanilla, and salt in a bowl until smooth.
- Spread ricotta mixture over flatbreads, drizzle with honey, sprinkle herbs and optional lemon zest.
- Serve warm immediately.
Notes
Best served warm. Store leftover flatbread in airtight container up to 2 days.