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Only 4 ingredients are all you need to make this soft & chewy homemade Ricotta Flatbread Recipe. The high-fat content in the ricotta gives this dough a nice tender crumb and a creamy texture you can't get with milk or cream. The ricotta cheese adds a subtle tanginess, too. It's simply a delight to tear into one of these flatbreads dipped in honey!
Here's why I love this recipe
- so easy to make! All the prep work is done in the food processor. No kneading is required
- can be made in advance, up to 48 hours ahead
- soft & chewy texture
- only 4 ingredients
Ingredients Used to Make Homemade Ricotta Flatbread
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Bread Flour - I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure.
- Instant Yeast - you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results.
- Sugar - I used raw cane sugar, but you can also use honey or maple syrup.
- Ricotta Cheese - the plain (unflavored) kind. I used full fat for the best texture, but you can also use reduced fat ricotta cheese for this recipe.
What does ricotta do?
The addition of ricotta cheese to the dough makes these flatbreads incredibly soft and chewy. Ricotta cheese is high in fat, which helps to create a tender crumb and gives the bread a rich and creamy texture. Additionally, the cheese adds a subtle tangy flavor to the dough, which makes any yeast bread taste better!
Equipment
- You'll need a large-capacity food processor for this recipe. According to Kitchen Aid, food processors should be around 6-9 cup capacity for handling doughs of this size. For reference, I used a in the photos.
More Flatbread Recipes (HERE)
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Chickpea Naan - Lower Carb Flatbread Made in the Food Processor
No Knead Greek Yogurt Naan (Fat Free Flatbread that tastes like Sourdough!)
The Best Fire Roasted Corn Naan Made in the Food Processor
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Lentil Flatbread Naan Made in the Food Processor (Lower Carb)
Step by Step Guide
How to Make Homemade Ricotta Flatbread Using the Food Processor
STEP 1
In a food processor, combine all dry ingredients: bread flour, yeast, and sugar (the salt was not needed in this recipe). Add the ricotta cheese.
STEP 2
Process for 15-20 seconds until the mixture comes together. The dough surface will be shaggy and rough.
STEP 3
NOTE: If the dough won’t come together after 20 seconds, add water ONE TABLESPOON at a time until the dough comes together.
STEP 4
Once done, scrape the dough into a clean bowl. Cover the dough loosely and let rise 1 hour until puffy. Cover and place in the fridge overnight up to 48 hours, or follow directions on the recipe card for a quicker rise time.
STEP 5
Gently scrape the risen dough from the bowl using a silicone scraper or spatula.
STEP 6
Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough).
STEP 7
Use your hands to stretch out each of the divided dough into rounds.
STEP 8
For the best texture, let the flatbreads rise for another 15-20 minutes more before cooking.
STEP 9
One at a time, cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting).
Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process.
STEP 10
Repeat with the rest of the flatbread dough. Enjoy!
Recipe Variations and Optional Add Ins:
I made this flatbread recipe as basic and neutral flavored as possible so that people can customize it to fit their own tastes. Here are some awesome ways you can make this bread your own 🙂
- Make it a dessert flatbread! Instead of the sugar, use honey or maple syrup instead. Increase the amount from 2 Tbsp to 4 Tbsp to make the ricotta flatbread sweet.
- Add more texture! Adding chopped nuts, seeds, or dried fruits or oats is a fantastic way to increase the nutrition and flavor in flatbreads.
This sweet version of ricotta flatbread is perfect for satisfying your sweet tooth. The naan is topped with creamy ricotta cheese and baked until golden. Once it's out of the oven, it's drizzled with honey and topped with fresh fruits like strawberries, blueberries, or peaches. It's a simple yet delicious dessert that's sure to impress.
What are some ways you can eat and serve Homemade Ricotta Flatbread?
- Plain and warm, right out of the skillet with some dipping oil
- Used as a wrap, with your favorite veggies and dressing
- If you have stale flatbread or leftover flatbread, you can turn it into flatbread pizza. To make: top each flatbread with tomato sauce, cheese or other toppings of choice. Bake the flatbreads in the oven at 350F for about 10 minutes, or until the flatbreads are crispy and the cheese has fully melted.
Flatbread Pizza Topping Ideas
- Here are 10+ vegan-friendly flatbread toppings and easy flatbread pizza ideas that are sure to give you plenty of options the next time you're craving flatbread pizza.
Note on Substitutions
- Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
- While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
How to Store Homemade Ricotta Flatbread
- You can store these flatbreads, well wrapped, at room temperature for up to 2 days.
- For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
How to Make Homemade Ricotta Flatbread (Naan)
All Purpose Veggies
here's an easy flatbread (or naan) recipe that's made in the food processor. The dough is then put in the fridge to let the yeast rise overnight.
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Prep Time 10 minutes mins
Resting Time 8 hours hrs
Course lunch, Side Dish
Cuisine American, Indian
Servings 4 flatbreads
Calories 406 kcal
Equipment
1 food processor , should have at least 6 cup capacity to handle dough (read notes*)
Ingredients
- 2 cups bread flour (240g)
- 1 tsp instant yeast
- 2 Tbsp sugar , or honey
- 12 oz ricotta cheese , full fat. Can also use reduced fat.
Instructions
Combine the Dough Ingredients
In a food processor, combine all dry ingredients: bread flour, yeast, sugar (or honey).
Add the ricotta cheese.
Process for 15-20 seconds until the mixture comes together. The dough surface will be shaggy and rough.
NOTE: If dough won’t come together after 20 seconds, add water ONE TABLESPOON at a time until the dough comes together.
Once done, scrape the dough into a clean bowl.
Cover the dough loosely and let rise for 1 hour at room temperature until puffy.
After the First Rise (Choose ONE method below)
For overnight method: without deflating the dough, cover the bowl with plastic wrap loosely so that air can escape. Transfer the bowl to the fridge and chill overnight, at least for 8 hours and up to 48 hours. Let the dough come to room temperature before shaping.
For the quick method: deflate the dough completely and let the dough rise in a warm place for 2-3 hours until the size doubles.
Shaping the Dough
Gently scrape the risen dough from the bowl using a silicone scraper or spatula. DON’T PUNCH DOWN THE DOUGH. Divide into 4 pieces and use your hands to gently stretch out the dough. (this shaping process is enough to deflate the dough).
Use your hands or a rolling pin to stretch out each of the divided dough into rounds.
For the best texture, let the flatbreads rise for another 15-20 minutes more before cooking.
Cook the Flatbreads
Preheat a skillet with 1 Tbsp of olive oil or coconut oil
One at a time, cook the flatbreads in the skillet at low-medium heat (I used setting 4 with the 10 being the highest heat setting).
Cook for 2-3 minutes on each side, and use a lid to minimize oil splatters and also speed up the cooking process.
Once the flatbreads are cooked in the center, and golden brown, remove from the skillet.
Repeat with the rest of the flatbread dough. Enjoy!
The flatbreads can be stored wrapped, at room temperature, for 2 days. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or microwave before eating.
Video
Notes
*according to Kitchen Aid, food processors should be around 6-9 cup capacity for handling doughs of this size. For reference, I used a 16 cup food processor (Breville Sous Chef) in my photos.
Nutrition
Calories: 406kcalCarbohydrates: 55gProtein: 18gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 43mgSodium: 74mgPotassium: 181mgFiber: 2gSugar: 6gVitamin A: 380IUVitamin C: 0.01mgVitamin D: 0.2µgCalcium: 186mgIron: 1mgZinc: 2mg***Net Carbs: 53g
Keyword flatbread, naan, ricotta
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More Ideas
If you've ever wondered what to eat with naan bread, here are 10+ easy naan pizza ideas with recipes that will have you enjoying this flatbread in a whole new way!
More Flatbread Recipes (HERE)
The Best Fire Roasted Corn Naan Made in the Food Processor
No Knead Greek Yogurt Naan (Fat Free Flatbread that tastes like Sourdough!)
Black Bean Naan (Lower Carb Flatbread Made with Canned Black Beans)
