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Watermelon Flatbread

Watermelon Flatbread
  • 6 ServingsServings


  • 1 cup warm watermelon juice (105-115 degrees)
  • 4 teaspoon dry yeast
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 1/2 cup whole-wheat flour
  • 1 1/2 cup all-purpose flour
  • 1/3 cup thinly sliced red bell pepper
  • 1/3 cup thinly sliced green bell pepper
  • 1/4 cup sliced mushrooms
  • 2/3 cup thinly sliced red onion
  • 2/3 cup chopped fresh cilantro
  • 1/4 cup watermelon juice
  • 2 teaspoon paprika
  • 1 tablespoon chopped garlic
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried crushed red pepper


Pour 1 cup warm watermelon juice into large bowl; sprinkle yeast over. Let stand until mixture is foamy, about 10 minutes. Mix in ¼ cup oil and salt. Combine both flours in medium bowl. Stir enough flour mixture into yeast mixture; once mixed, take out and knead on floured surface until smooth and elastic. About 10 minutes. Spray large bowl with nonstick spray; add dough and turn to coat. Cover bowl with plastic wrap. Let it rise and shine for about 1 hours.

Combine all veggie ingredients in a bowl and mix. Punch dough down. Divide into 4 equal pieces. Warp again; let it rise for about 10 minutes. Preheat over to 425 degrees. Roll out each dough piece on floured surface to about a 7-inch square or water ever shape you end up. Spray 2 large baking sheets with nonstick spray. Transfer breads to sheets. Top each with ¼ of topping. Bake breads until cooked through and brown on bottom, about 12-15 minutes. Serve warm.


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