Smoked Salmon Breakfast Flatbread
User Reviews
5
Smoked Salmon Breakfast Flatbread
Description
This recipe starts with a dough combining all-purpose or white whole wheat flour, baking powder, kosher salt, and Greek yogurt. The dough is mixed and kneaded briefly until tacky but not sticky, divided, rolled thin, and cooked in an air fryer at 400°F to develop a golden, firm flatbread.
The flatbreads are then topped with a spread of cream cheese, fresh slices of beefsteak tomato, smoked salmon or nova lox, capers, thinly sliced red onion, and fresh dill. Everything bagel seasoning adds a savory, aromatic finish.
The result is a balanced dish with a soft but slightly crisp bread base, creamy cheese, and layers of smoky, tangy, and fresh toppings. It is ideal for a leisurely breakfast or light brunch.
Using a firm Greek yogurt brand helps maintain the right dough texture. The dough is quick to prepare and requires minimal kneading, making this an approachable homemade flatbread recipe with flavorful smoked salmon toppings.
Ingredients
- 1 cup all-purpose flour 5 oz, or white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup Greek yogurt not regular, drained if there's any liquid, non-fat
- olive oil spray form
- everything bagel seasoning (store bought or homemade (see recipe above))
- 1/2 red onion (peeled and sliced into thin strips)
- 1 tablespoon extra virgin olive oil
- 2 ounces cream cheese 1/2 cup, 1/3 less fat
- 1 beefsteak tomato (sliced thin)
- 4 ounces smoked salmon or nova lox
- 2 tablespoons capers (drained)
- dill for garnish, fresh
- *For gluten free I suggest Cup 4 Cup flour.
Instructions
- Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
- Preheat the air fryer to 400F.
- In a medium bowl combine the flour, baking powder and salt and whisk well.
- When the air fryer is ready, transfer the dough, to the basket and bake until firm and golden, 5 to 6 minutes turning once half way. Repeat with the remaining dough.
- Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
- Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
- Divide into 4 equal balls about 3-3/8 oz each.
- Sprinkle a work surface and rolling pin with a little flour roll the dough out into thin ovals 7 to 8 inches in diameter and place on the prepared baking sheet.
- Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
- Combine half of the red onion with olive oil, scatter the onion in the center of each.
- Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
- Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
- Top with tomato, then salmon and top with capers and dill.
Notes
- This dough recipe works best with Stonyfield or Fage Greek yogurt, which are thicker; using a thinner or watery yogurt may affect dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1flatbread | |
| Calories | 247kcal | 12% |
| Carbohydrates | 28.5g | 10% |
| Protein | 15.5g | 31% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11.5mg | 4% |
| Sodium | 980mg | 41% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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