Low Sodium Flatbread Recipe

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I’m a huge fan of quickly taking a few flatbreads out of the freezer to make some pizza for dinner. The frozen flat breads at the grocery store are great and very convenient, but they are almost always very high in sodium. One flatbread could be as high as 1000mg of sodium! I mean, I could personally eat one entire flatbread pizza…the small ones of course. So I decided to come up with a low sodium flatbread recipe so I could freeze my own flatbreads and make pizzas conveniently without getting slammed with tons of sodium. These low sodium flatbreads are super easy to make, and you can freeze them and use them for months. This recipe makes 8 flatbreads, and when individually wrapped and frozen, will last up to 6 months.

Low sodium flatbread recipe
Anthony Valentine

Low Sodium Flatbread Recipe

5 from 3 votes
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Sodium 4 mg
Potassium 135 mg
Phosphorus 121 mg
Protein 5 g
I'm a huge fan of quickly taking a few flatbreads out of the freezer to make some pizza for dinner. The frozen flatbreads at the grocery store are great and very convenient, but they are almost always very high in sodium. One flatbread could be as high as 1000mg of sodium! I mean, I could personally eat one entire flatbread pizza...the small ones of course.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8
Calories 121 kcal
Course Dinner, Lunch
Cuisine American, Greek, Italian

Equipment

  • Standing Mixer

Ingredients 

  • 2 cup Whole Grain Flour
  • 1 cup Warm Water
  • 2 tsp Olive Oil
  • 3 tsp Lemon Juice
  • 1 tbsp Garlic Powder
  • 1 tsp Ground White Pepper
  • 1 tsp Instant Yeast

Instructions 

  • Start by sifting your flour into the bowl of a standing mixer. Now add the remaining ingredients in with the flour. Using a dough hook mix the dough on medium until it begins to come together. If the dough is sticking to the sides and bottom of the bowl, sprinkle in more flour (about 1 tbsp at a time) until the dough begins to pull from the sides and bottom of the bowl and form a ball of dough.
  • On medium, knead the dough for about 5 minutes. If you're doing this by hand, knead the dough for 10 minutes.
  • Remove the dough from the standing mixer and place into an oiled mixing bowl and cover tightly with plastic wrap. Place the dough somewhere warm and let rise until doubled, about an hour.
  • Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap or a clean kitchen towel for an additional 10 minutes. Click for a 10 Minute timer
  • Now roll out each piece of dough into 6-8 inch oval shaped flatbreads. These can be circle if you'd like.
  • Get a grill pan or a flat skillet HOT, and dry cook the dough for 1-2 minutes per side, or until they are puffed up and have some nice golden brown spots on them. You could also cook these right on a grill or a grill type pan. Click for a 10 Minute timer
  • Let the flatbreads cool off before individually wrapping them in plastic wrap. Store in the freezer for up to 6 months!

21 thoughts on “Low Sodium Flatbread Recipe”

      • Do I need to cook the flatbread first, then put the pizza toppings on and put in the oven? Or can I just put the toppings on the dough and put in the oven?

        • Hey Kirsten,

          I’d recommend cooking the dough first but you sure can put the toppings right on it and into the oven without doing so. I’d say high heat, 450+ degrees.

          Let me know how it turns out for you!

          Anthony

          • I’m having a bit of trouble with the dough sticking to everything any suggestion??? Also how long do I bake the bread

          • Hey there, if the bread is dough is sticky you can try to add a little more flour. The recipe states to cook the dough on a grill pan or a flat skillet. For baking, are you talking about after the recipe is complete? If so, not too long considering the bread is already done. If you wanted to make pizza, you can just put your toppings on and cook the pizza for long enough to melt your toppings.

  3. Made the flatbread today and it is really good and is now included in my repertoire of no and low sodium recipes! Love your recipes keep them coming 🙂

    • Chris! So glad to hear.

      This is also one of my favs in my tool box of low sodium recipes. I love to make 10-20 ahead of time and pull them out of the freezer whenever I need them.

      Thanks,
      Anthony

  4. I just made this flatbread and instead of garlic powder I put Italian seasoning and it is delicious. I love this recipe and the low sodium is terrific! Thank you for sharing.

  5. Looking forward to trying this recipe out! Is it OK to leave out the garlic powder or do I have to replace it with something else for the recipe to work?

      • Thank you! What kind of whole grain flour do you typically use? I’m making my grocery list…only have all purpose and bread flour right now.

        • Allison,

          Although whole grain will give you a slightly better flavor, all-purpose flour or any whole grain flour you find will work just fine as well.

          Let me know if you have any other questions!

          -Anthony

  7. Can you store these in the refrigerator for a few days? Also how long and what temperature do you bake them before adding toppings

    • I wouldn’t store them for more than a few days. I normally put them in the freezer and pull them out and let them defrost for about 15 minutes. I have great luck just adding my toppings right to the flatbreads after that. I normally set the oven to 425. Hope this helps!

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