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Servings: 4
  • For the Flatbread:
  • 1/2 Cup Water
  • 1/2 Cup Sour Cream or Plain Greek Yogurt
  • 2 Cups Whole Wheat Flour
  • 1 teaspoon Salt
  • 2 teaspoons baking powder
  • 1/3 Cup Butter
  • For the Tapenade:
  • 1 Yellow Onion - Roughly Chopped
  • 1 Red Bell Pepper - Roughly Chopped
  • 1/2 Cup Green Olives
  • 1/2 Tablespoon Chili Powder
  • 1/2 teaspoon Ground Cumin
  • Other Toppings:
  • Hummus
  • Vine Ripened Tomatoes - Thinly Sliced
  • Fresh Greens
  • Crumbled Feta or Grated Manchego Cheese
  1. For the Flatbread:
  2. Combine 1/4 cup of water and the sour cream, set aside.
  3. Combine dry ingredients and cut-in butter. Instead of doing this the old fashioned way, I usually combine the dry ingredients and put them in my nutribullet with the butter cut into chunks and pulse it until the chunks are small enough to be easily broken down by a fork.
  4. Add the sour cream mixture and mix to combine, then add the remaining water a little at a time until a smooth ball forms.
  5. Divide the dough into 4 pieces, roll each into a ball, and let them rest, covered with plastic, for 15 minutes.
  6. Roll out into 10-inch rounds and cook on a very hot skillet for 1 to 2 minutes on each side until slightly charred.
  7. For the Tapenade:
  8. While your flatbread dough is resting, saute the onion and bell pepper until they are very soft.
  9. Then move them to a food processor (or nutribullet), add the olives and spices, and pulse until you have a nice chunky spread.
  10. Assembly:
  11. Spread hummus over the warm flatbread, top with greens, tapenade, and cheese, then slice into wedges and enjoy!
  • I used "Hummus Made Easy" and No-Salt-Added Garbanzo Beans (Chickpeas) to make the hummus for this recipe. It was really good. If you want to try it, the packets can be found next to the canned beans at your grocery store.