If you’ve ever wanted to try making restaurant-style thin-crust flatbreads, this is the perfect starting point. This is Coho Restaurant’s easy flatbread dough, a recipe we turn to time and time again. We change the toppings depending on the season. A favorite version has goat cheese, arugula, pears, roasted garlic, and balsamic reduction. There is a hint of sweetness from the pears and a tang from the balsamic reduction. In early summer, our flatbread might be topped with whipped goat cheese and ricotta, parmesan, house-cured pork belly, cherry tomatoes, herbs, and chili oil. The combinations are endless.
When making this at home, choose toppings to your own liking and use whatever you have in your pantry. Consider replacing the pears with apples and substituting Brussels sprout leaves for the arugula. Coho Restaurant’s team loves to showcase toppings from local farms, so consider what’s in season wherever you are and build your flatbreads out of whatever sounds tastiest!
Ingredients for Flatbread Dough
1 tsp active dry or instant yeast
1 tsp granulated sugar
3/4 c warm water
2 c (250g) all-purpose flour or bread flour
1 Tbsp olive oil, plus 1 tsp for brushing the dough
1 tsp salt
How to Make Flatbread Dough
Mix the ingredients together by hand or use the dough hook of a stand mixer.
If making by hand, place dry ingredients in a large bowl, make a well in the middle, and add wet ingredients. Incorporate the wet with the dry and knead for ten minutes. If using an electric mixer, place all ingredients in the bowl and beat for five minutes, until all the ingredients come together into a smooth ball.
Place dough in a greased mixing bowl and cover tightly with plastic wrap. Let rise in a warm, draft-free place for 45 minutes.
Punch down the dough and separate in half. Form each half of the dough into rounds.
Sprinkle the countertop with flour.
Take your rounds and roll them out to a football shape and length. Press your fingers lightly into the dough and dimple. This helps prevent any large air bubbles. Brush with olive oil to keep the crust crisp.
For best results, especially if this is your first time making flatbread, bake the flatbread before topping it. Transfer dough to a baking sheet. There is no need for parchment paper with this dough.
Bake at 450°F for 15 minutes or until lightly browned.
Top with goat cheese, garlic, and pear. Bake for another 5 minutes.
Top with arugula and balsamic reduction.
1 c balsamic vinegar
How to Reduce Vinegar
Pour balsamic vinegar in a shallow pot over medium heat and bring to a simmer. Let reduce until your balsamic is a thick consistency and coats the back of your spoon.
4 cloves of garlic
How to Roast Garlic
Peel four cloves of garlic and place in oil until submerged, cover with aluminum foil and roast at 450°F for fifteen minutes or until golden brown. You will be able to smell the garlic when it’s ready.
Whipped Goat Cheese
1/3 cup goat cheese
2 tsp water
How to Whip Goat Cheese
Place goat cheese and water in a blender or food processor. Blend for two minutes until it is smooth and easy to spread.
At Coho Restaurant we love to showcase fresh, local ingredients on our pizzas. On our current menu, we are doing a roasted potato, leek, sage, garlic, and a housemade whipped ricotta flatbread that is simple and full of flavor. Make sure to call and make a reservation to come and check out our new menu. We look forward to seeing you!