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Nutrition Facts
Serving Size 186 g
(Approx. 6 Servings)
Amount Per Serving
Calories 550 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 1020 mg 43%
Total Carbohydrate 66 g 22%
Dietary Fiber 4 g 16%
Sugars 2 g
Protein 16 g
Vitamin A 6% Iron 25%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Italian Style Flatbread

Prep Time
2 hours
Cook Time
10 minutes
Total Time
2 h 10 m
6  People


Recipe makes 6 Servings

2 1/2 Tsp red star active dry yeast
1 Tsp sugar
1 1/2 Tsp salt
1/4 cup(s) cornmeal
3 Tbsp whole wheat flour
5 Tbsp extra virgin olive oil, divided use
3 cup(s) bread flour, or amount as needed
6 garlic cloves, chopped
8 Oz H-E-B Crumbled Feta with Tomato & Basil
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Dissolve yeast in warm water (95°F) with the sugar. Set aside for 5 minutes.
Pour yeast mixture into a large mixer bowl. Stir in salt, cornmeal, whole wheat flour,1 tablespoon of oil and mix on 2nd speed (low) for 30 seconds.
Gradually add bread flour 1/2-cup at a time until dough cleans sides of bowl (about 2 minutes). Add only enough additional flour to keep dough from sticking.
Knead on 2nd speed (low) for 4 more minutes or until dough is smooth and elastic.
Spray large bowl with non-stick cooking spray and transfer dough to bowl. Spray top of dough with non-stick cooking spray and cover bowl with plastic wrap.
Place bowl in a warm area, away from drafts, and let rise until double in bulk (1 1/2 to 2 hours).
Punch down dough and knead once more in mixer with dough hook on 2nd speed for 5 minutes.
Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
Divide the dough into 4 or 6 portions.
On a large baking sheet, drizzle 1 tablespoons of the oil. Spread and flatten the dough with your hands into an 8-10 inch circle, 1/4-inch thick. Do not make a lip. Maintain an even thickness using your fingertips, lift dough gently and drape it onto the grill.
Within 2 minutes the dough will puff slightly, the underside will stiffen and grill marks will appear.
Using tongs, immediately flip the crust over, onto the coolest part of the grill.
Quickly brush the grilled side of the bread with the rest of the olive oil. Sprinkle with garlic and crumbled feta cheese and grill 3 to 4 minutes.



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