Wood oven flatbreads at home: International recipes from Jeffrey Hamelman

Master Baker Jeffrey Hamelman has been teaching a class, Flatbreads of the World, for years in wood-fired ovens from coast to coast. In the Spring issue of Sift, we’ve adapted these wood oven flatbreads for your home kitchen. Come have a taste with us.

Wood oven flatbreads traditionally bake in mere minutes in blistering heat. We’ve adapted them for your home ovens. Relying on a sturdy pizza stone or baking steel and extra preheating, you can get the same stunning results in your kitchen. The doughs are uncomplicated, and once assembled, a quick bake on the very hot surface yields beautiful, richly caramelized results. Try each one, and travel through a world of ancient, soul-nourishing international flatbreads.

Flour, fire, and flavor. Bake up Sift magazine's collection of international flatbreads. Click To Tweet

wood oven flatbreads socca via@kingarthurflour


This thick chickpea crêpe, often found at street carts in the south of France, is usually served with the barest of garnishes. We’ve flecked it with fresh rosemary and given it a sprinkling of olives, as you might find at a stall on the Côte d’Azur.

wood oven flatbreads spinach-filled Lebanese via @ kingarthurflour

Spinach-Filled Lebanese Flatbreads

This is a traditional wood oven flatbread that bakes in a very short time. It’s a variation of a recipe from the excellent book Man’oushé by Barbara Abdeni Massaad. The dough is rolled into rounds, filled, and folded into triangle shapes before baking.

wood oven flatbreads Anise-Chocolate via @kingarthurflour

Anise-Chocolate Flatbread

While on a trip to Agramunt, Spain, Jeffrey saw a baker by the name of Lot Roca Enrich make a version of this bread at the bakery Harinera Roca. He recreated it for his international flatbreads class, and we are all the richer for it. Filled with chocolate and spritzed with anise liqueur, it’s a stunning flavor combination. The sugar-topped crust is a satisfying, crunchy grace note.

wood oven flatbreads tarte flambe via @kingarthurflour

Tarte Flambé

In the Alsace region of France, this pizza-like bread was born as a means of testing the heat of the wood-fired oven. If the pie baked quickly and well, the oven was ready for the hearth breads waiting to be baked.

wood oven flatbreads spicy tomato Tunisian via @kingarthurflour

Spicy Tomato-Filled Flatbreads

This member of our international flatbreads collection is from Tunisia. You make a simple, unleavened dough, then roll it out and fill with a spicy tomato and pepper filling. You’ll find it’s a satisfying bread that pairs nicely with salad or soup.

A world of flavors is waiting for you in these recipes from Sift’s Spring issue. We hope you’ll take this tasty journey with us.

Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.


    1. The Baker's Hotline

      Hi Janice, most of our bakers aren’t lucky enough to have wood-fired ovens at their disposal, so the lion’s share of our recipes are designed for the home oven. However, the good news is you can take those same recipes (especially flatbreads and pizza dough) and make them in a wood-fired oven if that’s what you’re working with. Prepare the recipe as described, and be sure to test the temperature of your oven with an infrared thermometer when you’re ready to bake if possible. Many flatbread recipes call for being baked at around 450° to 500°F; if your oven is hotter than this, be sure to check for doneness early, and rotate the flatbreads in the oven as they cook to prevent them from burning on one side. If you have questions about specific recipes you’d like to try, you’re welcome to give our Baker’s Hotline a call at 855-371-BAKE(2253) so we can help with this. Happy baking! Kye@KAF

  1. sandy

    I love this post. I have made Tarte Flambe (Alsatian Tart) many times and the last time I used this recipe but added extra onions. It is a good recipe. I provided a review under the recipe section. The tart is great for a party and makes a great starter. It looks so rustic and people love it because it is so good and so different. I also, through the years, have made a variation of the spinach filled flatbread but with Italian seasoning and cheeses. I tried the version here and loved it. The spicy tomato-filled flatbread is next on my list to try. Keep the new ideas and the great photos (they really help inspire using the recipe) coming……

  2. Nancy

    I just wanted to say thank you. I was just thinking I want to find somewhere to sign up to get only bread recipes, and ALSO, I’m reading a book right now, set on the English coast, and the woman makes Socca, so I was thinking I needed to look for a Socca recipe. (We were in Antibes many years ago and bought socca from a street vendor, mainly because Rick Steve’s had recommended it).
    So, lol and behold, I open up my King Arthur Flour email today and find flatbread recipes to make at home– and a SOCCA recipe. I’m practically in tears it feels so serendipitous. So again, my thanks to King Arthur Flour💗👏🏻👏🏻

    1. The Baker's Hotline

      We’re so happy that this came at just the right time. Enjoy the process! Mollie@KAF

    1. The Baker's Hotline

      We can help! In addition to purchasing it online (no cost to ship!), we’ve included a list of typical newsstand carriers here. Here’s hoping you get your hands on a copy soon! Mollie@KAF

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