How to make Calabrian Chili Flatbread<\/h2>\n\n\n\n
This dish follows a traditional method for making flatbread. They are a basic dough that is mixed, kneaded, and then allowed to rest before being rolled into their famous flat shape. Instead of being baked in the oven, Flatbread is typically pan fried on the stovetop over a very high heat. This is what helps achieve those wonderful char marks that are so characteristic of a good Flatbread
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The first step in making this dish is to prepare a dough. You will need to combine Flour (a combination of 00 and All-Purpose Flour with Dry Yeast, Sugar, and Salt. In a separate bowl combine Greek Yoghurt and Olive Oil, then combine the two along with some Warm Water
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Knead it all together by using a stand mixer or by hand. Allow 5 minutes of kneading time if using a stand mixer, or about double that time if kneading by hand. Add a little bit more Water to the dough as you knead until the dough can be stretched thin without breaking. Form it into a ball, drizzle with a little bit of Olive Oil then rest, covered, for 30 minutes at room temperature
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![\"Easy](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2025\/08\/Calabrian-Chili-Flatbread-2-1024x1024.jpg\")
Once your dough has rested you can form them into Flatbreads<\/h2>\n\n\n\n
Cut the rested dough into 8 equal sized pieces and roll them into balls. If you like you can make fewer, larger flatbreads, it\u2019s up to you. Roll the dough out until they\u2019re about \u00bc inch thick using a rolling pin. If you don\u2019t have a rolling pin a Wine Bottle works exceptionally well as a substitute!
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The rolled-out Flatbread is then rested again, this time for 15 minutes. This allows the dough to relax, which will help it retain it\u2019s shape as it cooks. While the dough is resting it\u2019s a good time to make your Chili and Garlic mixture!
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Preparing the Chili Garlic topping<\/h2>\n\n\n\n
The Chili and Garlic mixture is very simple to make for our Calabrian Chili Flatbreads. You will simply need to combine some finely diced Garlic, Calabrian Chilis, Olive Oil, and a little bit of Salt in a bowl. The best option for this recipe is using Calabrian Chilis in Oil. They offer a wonderful flavor and mean you won\u2019t need to add much more Olive Oil to the mixture
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Alternatives to Calabrian Chilis are Cayenne Peppers. They bring an equally fiery spice to the dish and can typically also be found in Oil at the grocery store. When preparing the topping you will want it to be quite liquidy, so don\u2019t shy on the Olive Oil. Allowing the Garlic and Chili to soak in the Oil infuses it with all their wonderful flavors
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![\"Flatbread](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2025\/08\/Calabrian-Chili-Flatbread-4-768x1024.jpg\")
Cooking these wonderful Flatbreads<\/h2>\n\n\n\n
The best pan to cook Flatbread in is no doubt a Cast Iron Skillet. They retain heat better than any other pan which allows them to get super-hot on the stovetop, which is exactly what you want for our Calabrian Chili Flatbread!
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Place the pan over a high heat until it\u2019s smoking hot. At this point, simply place one of the rolled-out pieces of dough directly into the center of the pan. There\u2019s no need for any Oil as the dough won\u2019t stick
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Cook them for about 3 minutes until the underside begins to char. Flip them over for another 90 seconds and they\u2019re done! Repeat this process for all the Flatbreads. You can simply stack them up on a plate until they\u2019re all done and ready for the final step
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Generously brush the Flatbreads with the delicious Garlic and Chili Oil mixture and Broil to finish<\/h2>\n\n\n\n
If you have a kitchen brush this will be the best utensil to get one side of the cooked Flatbreads coated in the Chili and Garlic Oil mixture. If not, simply use a spoon, ensuring you get generous, even coverage all over
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![\"Calabrian](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2025\/08\/Calabrian-Chili-Flatbread-1-1024x1024.jpg\")
Place the coated Flatbread onto a flat sheet pan lined with Foil. Crank your ovens broiler onto its highest temperature and, when hot, simply place the Bread underneath
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It won\u2019t take long to cook. At this point we\u2019re just aiming to get the Garlic cooked. So about 1 minute under the Broiler will be enough time. Once cooked, you can repeat this process for the remaining Bread
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To finish the Calabrian Chili Flatbread, give them a generous sprinkle of Flaky Finishing Salt right before serving. It\u2019s best to serve these wonderful Breads straight out of the broiler when they\u2019re hot and crispy!
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These delightful Flatbreads are the perfect side dish to a hearty meal such as this amazing Lamb and Eggplant dish known as \u2018Hamshuka\u2019<\/a>. They\u2019re also simply perfect to enjoy as their own meal. The beautiful Spiced Garlic and Chili coating offers the perfect topping for your perfectly toasted Flatbreads
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