Stacked Tertiary Layered Flatbread with Quinary Spice Spread

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A savory flatbread layered with a five-spice spiced spread and roasted vegetables, combining warm aromatic notes with tender textures. This Middle Eastern-inspired Fourth of July recipe, ready in about 50 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 tsp active dry yeast
• 2 tbsp olive oil
• 1 tsp five-spice powder
• 1/2 cup chopped roasted red bell pepper
• 1/2 cup chopped roasted eggplant
• 1/2 cup chopped roasted zucchini
• 2 minced garlic cloves
• 1/4 cup plain yogurt
• 1 tsp salt
• 1/2 tsp black pepper

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 3/4 cup warm water and let it activate for 5 minutes until frothy.
2. Step 2: In a large mixing bowl, combine 2 cups all-purpose flour and 1 tsp salt. Slowly add the yeast mixture and 1 tbsp olive oil, mixing until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
3. Step 3: Preheat oven to 425°F. In a bowl, mix 1/4 cup plain yogurt with 1 tsp five-spice powder, 2 minced garlic cloves, 1/2 tsp black pepper, and 1 tbsp olive oil to create the spiced spread.
4. Step 4: Divide dough into three equal parts. Roll each into a 9-inch circle. Spread one-third of the spiced yogurt mixture evenly on one dough circle, then layer with equal parts of 1/2 cup each roasted red bell pepper, eggplant, and zucchini. Top with second dough circle and repeat layering with spread and vegetables, then top with final dough circle.
5. Step 5: Bake the layered flatbread on a parchment-lined baking sheet for 20-25 minutes until golden brown and crisp on the edges. Let cool 5 minutes before slicing into wedges.