Ingredients
Scale
- 1 pound ground beef (preferably 80/20 for flavor and juiciness)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky depth)
- 2 cups all-purpose flour
- 3/4 cup warm water (about 110°F)
- 1 tablespoon olive oil (plus extra for brushing the flatbreads)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced dill pickles
- 1/2 cup finely chopped red onion
- 1/2 cup shredded lettuce (optional, for topping after baking)
- 1/4 cup ketchup
- 1/4 cup yellow mustard
- Substitution suggestion: For a lighter version, swap ground beef with ground turkey or plant-based crumbles; use whole wheat flour for the flatbread for added fiber.
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-7 minutes until foamy. This step always reminds me of kneading dough with Nonna Rosa, watching the yeast wake up and bubble—it’s like magic happening right before your eyes.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and olive oil. Stir until it forms a shaggy dough, then knead on a lightly floured surface for about 6-8 minutes until smooth and elastic. If the dough feels sticky, sprinkle a little more flour, but try not to overdo it—soft dough yields the best flatbreads.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size. This rising time is perfect for prepping your toppings and savoring a cup of coffee—something my mom Elena always encouraged as part of the cooking ritual.
- While the dough rises, brown the ground beef in a skillet over medium heat. Break it apart with a wooden spoon and season with salt, pepper, garlic powder, onion powder, and smoked paprika. Cook until no longer pink and slightly caramelized, about 6-8 minutes. Drain excess fat and set aside.
- Preheat your oven to 475°F and line a baking sheet with parchment paper.
- Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a thin oval or circle, about 8 inches in diameter. I love this part because it feels like crafting little edible canvases, much like the flatbreads I enjoyed in Italian markets during my travels.
- Place the rolled dough onto the prepared baking sheet. Brush lightly with olive oil for a golden crust.
- Evenly distribute the cooked beef over each flatbread, then sprinkle shredded cheddar cheese on top. Add diced pickles and red onion for that classic cheeseburger crunch and tang.
- Bake in the preheated oven for 10-12 minutes or until the flatbreads are crisp and the cheese is melted and bubbly.
- Remove from the oven and immediately drizzle with ketchup and mustard. Top with shredded lettuce if desired for freshness and crunch.
- Let cool slightly before slicing. Serve warm, and watch everyone’s faces light up—the same joy I saw on my daughters’ faces the first time they tasted these flatbreads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
