These Mediterranean-inspired breads would make a fantastic barbecue side or a tasty snack. This dough is more like a thick batter, which you spoon onto the baking sheet and spread as best you can.






Skill level

Average: 4.1 (11 votes)


  • 75 g sliced roast pumpkin
  • 75 g marinated goat's cheese in oil
  • 50 g caramelised onion
  • 1 tsp picked thyme leaves


  • 225 g strong (00) flour
  • 1 tsp instant dried yeast
  • pinch of salt
  • 1 tbsp thyme leaves, finely chopped
  • 1 tbsp brown sugar
  • 2 large egg whites
  • 175 ml warm water
  • 3 tbsp extra-virgin olive oil


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 1 hour

  1. For the flatbread, place the flour, yeast, salt, thyme and sugar in a large bowl and stir to combine.
  2. Whisk the egg whites with the warm water, then add to the dry ingredients and stir to combine. Stir in the oil until well combined. Cover the bowl with a kitchen cloth and stand at room temperature for 1 hour. If the batter doesn’t rise too much, don’t worry.
  3. Preheat the oven to 220°C. Line a large baking tray with baking paper, then dollop the batter onto the tray into 4 rounds. You can smooth them out with the back of an oiled spoon if you wish.
  4. Gently press the pumpkin on top of the batter, then crumble the goat cheese over the top. Scatter with the caramelised onion and leave to rest for 5 minutes.
  5. Bake the flatbreads for 12-15 minutes or until crusty and golden brown. To serve, garnish with a few thyme leaves and a drizzle of the oil from the marinated goat’s cheese.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.