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Oregano Flatbread

  • Yield: 6 wedges


  • 1 teaspoon active dry yeast
  • 3/4 cup warm (about 110?F) water
  • 1/4 cup olive oil
  • 2 tablespoons coarsely chopped fresh oregano
  • 1 tablespoon minced garlic
  • 2 cups bleached all-purpose flour
  • 1/2 teaspoon salt
  • About 1/4 cup cornmeal for dusting
  • 1 teaspoon kosher salt


  • Combine the yeast and water in a large bowl and let stand for 5 minutes, or until the yeast looks creamy. Stir to dissolve the yeast. Stir in 3 tablespoons of the olive oil, the oregano, and garlic. Add the flour and salt, and stir well until a smooth ball forms.
  • Sprinkle the cornmeal over a large baking sheet and place the dough in the center. Cover with plastic wrap or a damp kitchen towel and put in a warm, draft-free place to rise until it doubles in size, about 50 minutes.
  • Preheat the oven to 400°F.
  • Remove the towel. Flatten the dough into a round with a rolling pin. Cut into 6 equal wedges. Flatten each wedge, pressing firmly with the palm of your hand, until very thin, about 1/8 inch. Transfer to ungreased baking sheets.
  • Bake until golden brown, 10 to 12 minutes, switching the positions of the sheets from top to bottom halfway through the baking. Remove from the oven. Brush the wedges with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt before serving.

Recipe Details