Homemade Flatbread

Cake flour makes this simple bread crisp and tender. Sprinkle flatbread with coarse salt before baking for a gourmet taste.


  • 1/2 cup (2 oz/60 g) grated fresh Parmesan cheese
  • 1 cup (250 mL) cake flour plus additional for dusting
  • 2 tbsp (30 mL) snipped fresh parsley
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) baking powder
  • 1/2 cup (125 mL) milk
  • 1 tbsp (15 mL) olive oil


  1. Preheat oven to 350°F. Grate cheese into Classic Batter Bowl using Rotary Grater. Add 1 cup of the flour, parsley, salt and baking powder; mix well. Add milk and oil; mix thoroughly to form a soft dough. Place dough on lightly floured Cutting Board; knead just until dough is smooth and no longer sticky, adding additional flour as needed.

  2. Pat dough into a rectangle; generously flour both sides. Place dough onto Rectangle Stone; roll to edge of baking stone using Baker's Roller®. Prick entire surface of dough using pastry tool. Using Pizza Cutter, cut dough into 12 rectangles. Bake 23-26 minutes or until deep golden brown (see Cook's Tip). Remove from oven to Stackable Cooling Rack; cool completely. Serve with Parmesan-Herb Butter, Kalamata Olive & Red Pepper Spread or Artichoke & Sun-Dried Tomato Tapenade, if desired.


  • 12  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 70, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 9 g, Protein 3 g, Sodium 180 mg, Fiber 0 g

Cook's Tips:

If some flatbread rectangles appear deep golden brown before the others during baking, carefully remove them from the baking stone. Return baking stone to oven and continue baking remaining flatbread rectangles.

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