Caramelized Mushroom and Onion Flatbread
This flatbread looks impressive, tastes like something you’d order out, and starts with a dough you can pull together in five minutes. No yeast, no rising, no drama. Just Greek yogurt, flour, baking powder, and salt. From there, it’s all about the toppings: slow-cooked caramelized onions, deeply savory mushrooms, and creamy goat cheese.
It works as an appetizer, a light dinner, or something you make when you want to feel like you tried without actually trying that hard. A drizzle of honey or balsamic glaze takes it over the top, but even straight from the skillet, it’s the kind of thing people ask you to make again. And you’ll probably say yes, because honestly, it’s that easy.
Caramelized Onion and Mushroom Flatbread with Goat Cheese
This easy flatbread recipe features a no-yeast yogurt dough topped with caramelized onions, sautéed mushrooms, and creamy goat cheese. Perfect for a quick appetizer, lunch, or vegetarian dinner.
Ingredients
- 1 cup flour
- 1 cup greek yogurt
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tbsp. olive oil,
- 1 large sweet onion, sliced
- 3/4 tsp. salt, divided, or more to taste
- 8 oz. sliced brown mushrooms
- 1/4 tsp. pepper, or more to taste
- 1/4 cup of goat cheese
- Fresh parsley, finely chopped
Instructions
- Make the Flatbread Dough: In a mixing bowl, combine the flour, Greek yogurt, baking powder, and salt. Stir until a shaggy dough forms, then knead on a floured surface for 2–3 minutes until smooth. Divide in half and roll each portion into a thin round or oval shape.
- Caramelize the Onions and Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and 1/2 teaspoon of salt. Cook, stirring occasionally, until soft and deeply golden — about 20–25 minutes. Add the mushrooms, remaining 1 tablespoon of olive oil, 1/4 teaspoon salt, and the pepper. Continue to cook until mushrooms are browned and tender, about 8–10 minutes. Taste and adjust seasoning if needed.
- Cook the Flatbread: Heat a clean, dry skillet over medium heat. Cook each rolled-out flatbread for 2–3 minutes per side, until golden spots appear and it’s cooked through. Transfer to a plate.
- Spoon the caramelized onion and mushroom mixture over the warm flatbreads. Crumble goat cheese on top and finish with chopped fresh parsley. Slice and serve warm.
