Focaccia & Flatbread Recipes

Soft, aromatic focaccia that makes you look like a seasoned baker on a busy weeknight. Simple steps, no special tools, huge payoff.

Most pita recipes fail because they don't explain why pitas puff. The pocket forms when moisture in the dough turns to steam in a blazing hot oven. That steam rapidly expands, pushing the top and bottom layers apart. For this to work, you need three things: enough moisture in the dough, intense heat, and even thickness.

This {{focaccia}} defies everything you thought you knew about gluten-free bread. It's crispy on the outside, soft and airy on the inside, and loaded with…

A kid-friendly personal pan pizza recipe designed for classrooms, scouts, and families. No mixer, no scale. Just cups, spoons, and hands.

Authentic Ligurian-style focaccia features a signature brine technique that creates an impossibly crispy crust while keeping the interior light and airy. This recipe offers both yeasted (same-day) and sourdough (24-hour) versions, so you can choose your adventure.

Soft, chewy naan with gorgeous charred bubbles, made on a cast iron skillet. Available in yeasted and sourdough versions with garlic butter finish.

This is the pizza dough that New York built. Thin enough to fold, sturdy enough to hold, with a crispy bottom and just enough chew to know it's handmade. The {{cold-ferment}} is optional but recommended because it develops incredible flavor while making the dough easier to stretch. You can make same-day pizza in about 3 hours, or plan ahead for 24-72 hour fermented dough that rivals your favorite pizzeria. Either way, you're never ordering delivery again.

Soft homemade pita that puffs into a full pocket on a hot skillet or grill. Yeasted and sourdough paths, no oven needed. A summer bread that teaches rise.

Soft, blistered naan made with self-rising flour and Greek yogurt. No yeast, no starter. Ready in 30 minutes with ingredients you already have.

Stovetop naan using sourdough discard and Greek yogurt for soft, pillowy flatbread with just a hint of tang. No oven needed.

A pillowy overnight focaccia you decorate like a garden. Beginner-friendly, endlessly creative, and the best way to show off summer produce.

When you don't have time for overnight ferments, this fast {{ciabatta}} delivers. Wet dough, paddle attachment, and aggressive yeast get you bakery-quality bread in under 2 hours. The secret? Trust the wet dough, use the paddle (not the dough hook), and let steam do the heavy lifting for that incredible crust.

True Neapolitan pizza is beautifully simple: flour, water, salt, yeast. This 48-hour cold ferment develops deep flavor and signature leopard-spotted char.

Golden olive oil focaccia topped with fresh strawberries, blueberries, and herbs arranged into a garden scene. Stunning to look at, even better to eat.

A classic Italian ciabatta built on a poolish. High hydration, minimal handling, and an open honeycomb crumb that'll make you fall in love with bread all over again.

A classic Italian ciabatta built on an active sourdough levain. High hydration, minimal handling, and an open honeycomb crumb that's worth every extra hour of fermentation.

Everything you love about Neapolitan pizza, powered by your sourdough starter. The 72-hour cold ferment develops incredible flavor and makes the dough easier to digest.

Sourdough pita bread leavened entirely with a ripe levain. The long ferment builds flavor and pocket-popping strength. Eight soft, puffy pitas from one dough.

Once you taste sourdough pizza, there's no going back. The slow overnight fermentation develops flavors that commercial yeast can't touch, while the natural…

A tangy overnight sourdough focaccia you decorate like a garden. Real starter, big bubbles, and the prettiest way to show off summer produce.