Every Helping
Sign in

Baking recipe · from the recipe book

Feta Mushroom Dill Flatbreads with Red Onion

Crisp, chewy olive-oil flatbreads topped with golden garlicky mushrooms, sweet red onion, salty melting feta and fresh dill.

Feta Mushroom Dill Flatbreads with Red Onion

Ingredients

  • 2⅓ cups320 gBread flour
  • ⅔ cup80 gWhole wheat flour
  • 1¼ cups272 gWaterlukewarm, about 95°F (35°C)
  • 1 tsp4 gInstant yeast
  • 1¼ tsp8 gSaltdivided: 7 g for the dough, 1 g for the mushrooms
  • 3 tbsp40 gOlive oildivided: 15 g for the dough, 15 g for the mushrooms, 10 g for brushing
  • 6½ cups sliced450 gWhite mushroomsthinly sliced
  • 4 cloves12 gGarlicminced
  • 2 tsp2 gDried thyme
  • 1 medium110 gRed onionthinly sliced
  • 1¼ cups crumbled180 gFeta cheesecrumbled
  • 3½ oz100 gPart-skim mozzarellashredded
  • ½ tsp1 gBlack pepper
  • 1 cup sprigs8 gFresh dillchopped
  • 1½ tsp3 gLemon zest

Steps

  1. In a large bowl, whisk the bread flour, whole wheat flour, instant yeast and the 7 g portion of salt.
  2. Add the lukewarm water and the 15 g dough portion of olive oil; stir into a shaggy dough. This is about 68% hydration and 1.75% salt.
  3. Knead on a lightly floured counter for 8 to 10 minutes until smooth and elastic.
  4. Place in a lightly oiled bowl, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
  5. While the dough rises, heat the 15 g mushroom portion of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook undisturbed 4 minutes, then stir and cook 5 to 6 minutes more until golden and dry.
  6. Stir the garlic, thyme and the 1 g mushroom portion of salt into the mushrooms; cook 1 minute, then set aside to cool.
  7. Place a baking sheet or pizza stone on the lowest rack and preheat the oven to 500°F (260°C) for at least 30 minutes.
  8. Divide the risen dough in half, shape each into a ball, cover and rest 15 minutes until it springs back slowly when poked.
  9. Stretch each ball into a 12-by-8-inch oval on parchment and brush with the 10 g brushing portion of olive oil, half on each.
  10. Scatter half the mozzarella over each flatbread, then half the mushrooms, half the red onion and half the feta on each.
  11. Slide one flatbread on its parchment onto the hot sheet and bake 10 to 12 minutes, until the crust is deep golden and the feta is browned at the edges. Repeat with the second.
  12. Sprinkle the hot flatbreads with the black pepper, dill and lemon zest. Cool 5 minutes on a rack, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book