Meatless Monday–Flatbreads with Honey, Sea Salt, and Thyme

Isn’t it funny how, when life gets most hectic, we often forget about some of the simple pleasures that can easily make everything better?  We get in a vacuum where we think everything is too much.  We fall into a rut where we focus on all that is overwhelming us and forget to look for positivity and happiness.

I’m here to tell you, as the holidays approach and life gets busier and busier, that these flatbreads, paired with a couple of your favorite cheeses and some apple slices, makes for one fantastic supper.  They take all of ten minutes to mix up and roll out and just a few minutes more to top (use any melty cheese you love) once they’re removed out of the oven.  So take a deep breath, pour yourself a glass of wine, and enjoy a dinner that feels like a total luxury.  You deserve it.

flatbread with honey thyme sea salt

Flatbreads with Honey, Sea Salt, and Thyme

seen on The Way the Cookie Crumbles

adapted from Smitten Kitchen


1/3 to 1/2 c. good-quality honey
1 3/4 c. all-purpose flour
1 tsp. baking powder

3/4tsp. table salt

1/2 c. water

1/3 c. olive oil

3/4 c. grated cheese (I used apple smoked gouda)

1 TBSP fresh thyme
flaky sea salt such as Maldon


1. Position oven rack to middle placement and put a baking stone in the oven.  Heat to 450 degrees F. In a small saucepan, heat the honey over low heat.

2. In a medium bowl, combine the flour, baking powder, and salt.  Make
a well in the center of the dry ingredients and pour in the water and oil.  Using a fork, stir the liquids into the flour until a dough forms.  Turn out on to a floured countertop or board and knead the dough 5-10 times, until it forms a smooth ball.

3. Divide the dough into four equal portions. Roll each portion into an oval approximately 12 inches long by 6
inches wide.

4. Transfer dough to heated baking
stone.  (I was able to fit two on my baking stone at a time.)  Bake 5 minutes, until lightly golden. Remove from
the oven and evenly distribute a quarter of the grated cheese over each flatbread.  Return the dough to the oven until it’s browned at the edges,
3-4 additional minutes.  

5.  Remove and immediately drizzle with 1-2 tablespoons of honey.  Sprinkle with a quarter of the thyme
and a generous pinch of sea salt.  Cut the into pieces.  Repeat with remaining portions of dough.  Serve

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  1. Simply Sweet Justice
    October 22, 2012 / 12:05 pm

    What amazing flavor combinations! Thanks for sharing.

  2. Liz from EatingPlaces
    October 22, 2012 / 7:29 pm

    These are beautiful! I wouldn't think to combine cheese and honey in a flatbread – sounds fantastic!

  3. Bridget
    October 22, 2012 / 10:02 pm

    This is just the reminder I needed write now Kelsey! I am feeling bogged down, and you're right that I might as focus on the good things instead! Honey on bread = a very good thing.

  4. That Girl
    October 23, 2012 / 4:22 am

    I just saw a gorgeous flat bread sandwich, and this bread would be great with that sandwich.

  5. Anonymous
    October 23, 2012 / 4:59 am

    Oooh, yum. I'm such an awful foodie though, I don't own a baking stone. Does a cookie sheet or pizza pan work OK?

  6. Joanne
    October 23, 2012 / 11:36 am

    Sometimes it really is about the simple things…and i Love the sweet/salty combo in these!

  7. Kelsey
    October 23, 2012 / 4:27 pm

    I think your best bet would be a pizza pan, though I'd highly recommend a stone. They are fantastic!

  8. Natalie
    October 24, 2012 / 7:14 pm

    i absolutely love flatbreads–this sounds like the perfect way to use up all my fresh thyme!

  9. ErinsFoodFiles
    October 29, 2012 / 8:51 pm

    These sound similar to crackers I had with an appetizer at a restaurant here in Nashville, City House. They served Smoked Ricotta with Sorghum Glaze and Housemade Crackers with Sea Salt & Thyme. The crackers were very much like your flatbread in appearance. YUM!

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