A perfect addition to your charcuterie board or aperitivo. These mini Parmesan flatbreads are super easy and quick to make, they are perfect to eat with your favorite dip and for eating with cheese and charcuterie, or add your favorite topping. You can serve them for aperitivo, game night, or any dinner party. The dough is ready within minutes and it doesn't need any resting time. So you can whip up these mini flatbreads within 20 minutes from start to finish!
I love appetizers and I love aperitivo. The best thing about aperitivo and appetizers is that there are infinite types of variations and choices you can bring to the table. Check out also this guide on how to make the perfect Italian Aperitivo at home.
One of my absolute favorite thing, which is also a classic Tuscan appetizer, is a charcuterie board. In Tuscany, we call it "Tagliere", which is the literal translation of cutting board. Although in Tuscan trattorie they don't bring the fancy charcuterie board as you see on Instagram. It's far more rustic but that's also part of our cuisine. In a "Tagliere" you usually find a variety of local charcuterie meats and cheese, usually accompanied by jams and honey.
The bread we serve with our charcuterie boards is usually our Tuscan bread, but my favorite is when they serve it with warm Focaccia Bread or plain Pizza dough, which is what gave me the idea of these mini flatbreads.
What is Flatbread?
Flatbread comes traditionally from the Middle-East, where it's made of only flour, water, and salt.
Nowadays you can find many different types of flatbreads in the supermarket, from roti to naan, which have very different origins and recipes. Check this post to learn more about all the different flatbread varieties around the world.
The most common and easy flatbread recipe uses yogurt and a little bit of yeast to make the dough softer. The good thing about this type of recipe is that the dough doesn't need any resting or leavening time, so it's also very quick to whip up flatbread for your lunch or party.
I often make regular-size flatbread, called Piadina, but I liked the idea of mini bread to serve on a charcuterie board with deli meat and cheese. In Emilia Romagna, they have a similar bread which is called "Tigelle". They are round and cooked in a pan like flatbread, but they're a little bit thicker. They're usually served as an appetizer as well, where you can cut them open in half and stuff when with charcuterie, as a mini sandwich.
- Flour. All-purpose flour will work fine for this recipe, but you can also try wholemeal flour.
- Yogurt. I use 2% Greek-style plain yogurt which has the right consistency for the dough. If the Greek-style yogurt you can find is too thick, you can use normal plain yogurt instead, or add a bit of water to the dough to get the right consistency.
- Parmigiano. Finely grated Parmigiano cheese (buy the good quality one that comes from Italy for the best flavor) works best in this dough.
- Baking Powder. I use standard baking powder (the same you use in cakes) for this recipe. Just make sure it doesn't contain sugar or flavorings like vanilla.
In a large bowl combine the flour with the baking powder, salt, and grated Parmigiano cheese. Give it a mix then add the Greek Yogurt and mix well with a spoon.
Start kneading with your hands until you get a dough. Add more flour if it's very sticky or a little bit more yogurt if it's too crumbly. The final dough should be soft but not too sticky.
Divide the dough to get 16 pieces of dough. Dust the cutting board with flour and roll each piece with a rolling pin or flatten then with your hands to get a disk approximately 3 inches wide (8 cm).
Add your flatbreads to the pan and cook about 2-3 minutes on each side or until they start to lightly brown. Set the cooked pieces of bread on a plate to cool down.
What to serve with these mini Parmesan Flatbreads?
Here are a few things you can include in your charcuterie board together with these mini flatbreads to have a delicious Tuscan-style Aperitivo or Appetizer.
- Cold meats: like Prosciutto, Cooked Ham, Mortadella, Salami
- Semi-hard cheese: like Pecorino Toscano, Parmigiano, Gouda, Emmental
- Soft cheese: like Brie, Stracchino, Taleggio
- Honey and Jams: like onion jam, fig jam, citrus marmalade, acacia honey
- Drinks: like Aperol Spritz, Campari Spritz, Prosecco
- Crostini and more: like Bruschetta, Mushroom Crostini, Artichoke Dip, or Puff Pastry Pizza bites
You can store them in a container in the fridge for up to 5 days. Bring to room temperature or reheat lightly in the microwave or in a skillet before serving.
You can also freeze the baked flatbreads for up to 6 months. Thaw in the fridge overnight or in the microwave.
FAQ & Tips
I used a 2% Greek Yogurt but you can also use full fat or 0%, as long as the Yogurt is plain and not sweetened.
Yes of course you can freeze the baked flatbreads for up to 6 months. Thaw in the fridge or in the microwave.
I always use baking powder for my recipes. If you don't have it, you can easily use self-rasing flour for this recipe. Do not use sourdough or instant yeast as they would not give the same result. You can also omit the leavening altogether although the flatbreads will be denser.
Related recipes you might like
If you like this recipe, try also these other appetizers:
Mini Parmesan Flatbreads
- ½ cup Greek Yogurt
- ⅔ cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 tablespoon Parmigiano cheese, grated
- In a large bowl combine the flour with the baking powder, salt and grated Parmigiano cheese.
- Give it a mix then add the Greek Yogurt and mix well with a spoon.
- Start kneading with your hands until you get a soft dough. Add more flour if it's very sticky or a little bit more yogurt if it's too crumbly. The final dough should be soft but not too sticky.
- Divide the dough into quarters, then divide each quarter in half and then each piece in half again to get 16 pieces of dough.
- Dust the cutting board with flour and roll each piece with a rolling pin or flatten then with your hands to get a disk approximately 3 inches wide (8 cm).
- Set them aside then heat a large non-stick pan without adding any grease.
- Add your flatbreads to the pan and cook about 2-3 minutes on each side or until they start to lightly brown. Set the cooked flatbreads on a plate to cool down.
- You can serve them warm or at room temperature. You can also reheat later in the microwave if you prefer them warm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.