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Smoked Salmon Breakfast Flatbread
5 from 34 votes

Smoked Salmon Breakfast Flatbread

The Smoked Salmon Breakfast Flatbread features a soft, baked flatbread base made from a combination of flour, baking powder, salt, and Greek yogurt. Topped with cream cheese, thinly sliced tomato, smoked salmon, capers, red onion, dill, and everything bagel seasoning, it offers a mix of creamy, smoky, and fresh flavors. The dough is cooked quickly until golden using an air fryer, giving a slightly crisp exterior with a tender interior, making it a satisfying breakfast or brunch option.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 247 kcal
Course: Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 450F. Place a silicone liner on a large baking sheet or spray with oil if using parchment.
  2. Preheat the air fryer to 400F.
  3. In a medium bowl combine the flour, baking powder and salt and whisk well.
  4. 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.
  5. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  6. 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).
  7. Divide into 4 equal balls about 3-3/8 oz each.
  8. 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.
  9. Spritz the dough with olive oil. Sprinkle everything bagel seasoning in a 1-inch boarder around the edge.
  10. Combine half of the red onion with olive oil, scatter the onion in the center of each.
  11. Transfer to the oven and bake 10 to 14 minutes, until the crust is golden and crisp.
  12. Remove from oven and dallop cream cheese in the center of each, leaving the edge clear.
  13. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 247

% 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.