Frequently Asked Questions
Can I use a different type of flatbread?
Yes. Naan, lavash, or large round flatbreads all work. Avoid thin pita bread, which will become soggy. Avoid thick pizza dough, which requires a longer bake time.
Can I use ground turkey or chicken?
Yes. Ground turkey or chicken are excellent substitutes. Add 1 tablespoon of oil to the pan, as these meats are leaner. Season well, as they have less flavor than beef.
Can I make these ahead of time?
These are best fresh from the oven. The flatbreads lose their crispness as they cool. If you need to make them ahead, reheat in a 400°F oven for 3 to 5 minutes to re-crisp.
Can I freeze the leftovers?
Freezing is not recommended. The flatbread will become soft and chewy upon thawing. The cheese may separate.
Can I add vegetables to the topping?
Yes. Add sautéed bell peppers, onions, or mushrooms on top of the beef before adding the cheese. Do not add raw vegetables, which will not cook through.
Can I use a different cheese?
Yes. Mozzarella, cheddar, Monterey Jack, or a blend of Italian cheeses all work. Each will change the flavor profile.
Why are my flatbreads soggy?
You used too much oil, did not drain the beef fat sufficiently, or used a flatbread that is too thick or too thin. Drain the beef well. Brush flatbreads lightly with oil. Use large flatbread or naan.
Can I make these on a grill?
Yes. Preheat the grill to medium heat. Assemble the flatbreads on a piece of foil. Grill with the lid closed for 5 to 7 minutes until the cheese is melted and the edges are crisp.
How do I reheat leftovers?
Reheat in a 400°F oven for 3 to 5 minutes, or in an air fryer at 375°F for 2 to 3 minutes. The microwave will make them soft.
Can I double this recipe?
Use two baking sheets and rotate them halfway through baking. Do not crowd the flatbreads on one sheet.
The Beauty of Simple Flatbreads
Flatbreads are one of the oldest forms of bread. They appear in nearly every cuisine. Pita in the Middle East. Naan in India. Lavash in Armenia. Tortillas in Mexico. Focaccia in Italy. The concept is universal. Flour, water, salt, heat. That is it.
Flatbreads are also the perfect canvas for toppings. They are sturdy enough to hold meat and cheese. They crisp up beautifully in the oven. They cut into neat squares or wedges. They are built for sharing.
This recipe takes advantage of all those qualities. The ground beef is salty and savory. The provolone is mild and melty. The flatbread becomes crispy and cracker-like around the edges. It is simple. It is delicious. It is exactly the kind of recipe you will memorize and make on repeat.
Keep ground beef in your fridge. Keep flatbreads in your pantry or freezer. Keep provolone in your cheese drawer. This recipe is the reason why.
Recipe Card
Prep Time: 10 minutes
Cook Time: 8–12 minutes
Rest Time: 2–3 minutes
Total Time: Approximately 20 to 25 minutes
Yield: 4 servings
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