Mediterranean Flatbread with Hummus and Feta

There is a lot happening on this Mediterranean flatbread—in the best possible way.

Creamy hummus covers warm naan, while roasted red peppers, artichoke hearts, Kalamata olives and red onion add layers of sweet, tangy and briny flavor. Mozzarella melts everything together, feta adds a salty finish, and fresh parsley with balsamic glaze brightens every bite.

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The result is crisp around the edges, creamy through the center and ready in just 27 minutes. Serve it as a quick vegetarian lunch, a light dinner with salad or a shareable appetizer.

If you enjoy using naan as an easy pizza base, try my Mini Caprese Pizzas on Naan next.

❤️ Why You’ll Love This Mediterranean Flatbread

This recipe delivers plenty of flavor without homemade dough or a complicated sauce.

• Quick: It requires 15 minutes of preparation and 12 minutes in the oven.
• Easy: Prepared naan creates an instant flatbread base.
• Vegetarian: Hummus, vegetables and two cheeses make it satisfying without meat.
• Versatile: Serve it for lunch, dinner or cut it into smaller appetizer wedges.
• Customizable: Change the hummus, vegetables or cheese to suit your preferences.

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For another shareable recipe featuring hummus, vegetables and feta, try my Mediterranean Layer Dip.

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⭐ Recipe at a Glance

Detail	Information
Difficulty	Easy
Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes
Oven	450°F
Servings	2
Yield	2 flatbreads
Best For	Lunch, light dinner or appetizers
Texture	Crisp edges, creamy center and melted cheese
Best Tip	Drain and dry the vegetables before adding them

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🛒 Ingredients You’ll Need

Naan or Flatbread

Use 2 naan or flatbreads as the base.

Naan gives you a chewy center and crisp edges without mixing, kneading or proofing dough. Arrange the pieces in a single layer so they bake evenly.

Hummus

You’ll need ⅓ cup hummus, divided between the two flatbreads.

Hummus replaces traditional pizza sauce and creates a creamy foundation for the vegetables. Classic hummus provides the most balanced flavor, but roasted garlic or roasted red pepper hummus also works.

If you enjoy quick appetizers made with hummus, these Cucumber Hummus Rolls are another fresh option.

Vegetables and Olives

You’ll need:

• ¼ cup Kalamata olives, pitted and chopped
• ¼ cup red onion, roughly chopped
• ¼ cup artichoke hearts
• ¼ cup roasted red peppers

Drain the artichoke hearts and roasted peppers thoroughly, then pat them dry. Removing excess moisture helps the naan stay crisp.

Keep the onion pieces relatively small so they soften during the short baking time.

Feta and Mozzarella

Use ¼ cup crumbled feta and ¼ cup shredded mozzarella.

Mozzarella melts across the vegetables and helps hold them in place. Feta adds salty, tangy pockets of flavor.

Parsley and Balsamic Glaze

Finish the flatbreads with 2 tablespoons chopped fresh parsley and 2 tablespoons balsamic glaze.

Add both after baking so the parsley stays fresh and the balsamic glaze does not burn.

👩‍🍳 How to Make Mediterranean Flatbread

Step 1 — Preheat the Oven

Place an oven rack in the center position and preheat the oven to 450°F.

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Line a baking tray with parchment paper and arrange the naan in a single layer.

Step 2 — Spread the Hummus

Divide the hummus between the two flatbreads.

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Spread it into a thin, even layer, leaving a narrow border around the edges. That uncovered border will become golden and crisp in the oven.

Step 3 — Add the Vegetables

Top the hummus with the Kalamata olives, red onion, artichoke hearts and roasted red peppers.

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Distribute the toppings evenly without piling them too high. A balanced layer allows moisture to escape and makes the flatbread easier to slice.

Step 4 — Add the Cheese

Sprinkle the shredded mozzarella and crumbled feta evenly over the vegetables.

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The mozzarella will melt and help hold the toppings together, while the feta will soften without completely losing its texture.

Step 5 — Bake

Bake for approximately 12 minutes, or until the mozzarella has melted and the naan edges are golden and crisp.

Because naan thickness can vary, watch the flatbreads closely during the final few minutes.

Step 6 — Finish and Serve

Remove the flatbreads from the oven.

Sprinkle with fresh parsley and drizzle with balsamic glaze. Let them rest for 1–2 minutes before slicing and serving warm.

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⚡ Flash Tip: Resting the flatbread briefly allows the melted cheese to settle, helping the toppings stay in place when sliced.

🔥 How to Prevent Soggy Flatbread

The artichokes, roasted peppers and hummus all contain moisture. A few simple steps will protect the texture of the naan:

• Drain the artichoke hearts and roasted peppers thoroughly.
• Pat wet vegetables dry before adding them.
• Spread the hummus in a thin layer.
• Avoid overloading the naan.
• Leave a narrow uncovered border around each edge.
• Bake until the edges are visibly golden, not merely until the cheese melts.

At 450°F, naan can brown quickly. Check it carefully during the final few minutes.

🌿 Easy Variations

Make It Vegan

Use vegan naan and dairy-free mozzarella. Omit the feta or replace it with a plant-based alternative.

Add Protein

Add cooked chickpeas, sliced grilled chicken or a small amount of cooked ground lamb. Keep the layer light so the naan can still crisp.

For a heartier Mediterranean dinner, serve the flatbread alongside Kofte Kebabs with Tzatziki Sauce.

Make It Gluten-Free

Use a certified gluten-free flatbread or prepared gluten-free pizza crust. Follow its package instructions because the baking time may differ.

Add More Vegetables

Baby spinach, roasted eggplant or chopped sun-dried tomatoes complement the existing toppings. Drain or precook watery vegetables before adding them.

Make It Spicy

Sprinkle crushed red pepper flakes over the cheese before baking or add a light drizzle of chili oil after baking.

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🥗 What to Serve With Mediterranean Flatbread

Serve this flatbread with a crisp Greek Salad. The cucumber and tomato add freshness, while the olives and feta connect the flavors of both recipes.

Warm wedges are also delicious dipped into homemade Tzatziki Sauce.

For entertaining, cut the flatbreads into smaller pieces and arrange them with olives, fresh vegetables and a Mediterranean Mezze Platter.

To create a more substantial vegetarian dinner, add One-Pot Greek Lemon Rice with Feta and Herbs.

📦 Storage and Reheating

Refrigerator

Allow leftover flatbread to cool before placing it in an airtight container. Refrigerate for up to 3 days.

Freezer

Freeze cooled slices in a single layer. Once firm, transfer them to a freezer-safe container and store for up to 2 months.

Reheating

Reheat the flatbread in the oven, toaster oven or air fryer until the cheese is hot and the base is crisp.

The microwave will warm it, but the naan will be softer.

Make Ahead

The vegetables can be chopped, drained and refrigerated one day ahead. Wait to spread the hummus and assemble the flatbreads until shortly before baking.

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❓ Frequently Asked Questions

Can I use another kind of hummus?

Yes. Classic, roasted garlic or roasted red pepper hummus will work. Keep the layer thin so the naan does not become heavy or wet.

Can I use fresh mozzarella?

Yes, but fresh mozzarella contains more moisture. Drain it thoroughly, pat it dry and use it sparingly.

Can I use pita bread instead of naan?

Yes. Pita is generally thinner than naan, so begin checking it earlier to prevent the edges from burning.

Is Mediterranean flatbread vegetarian?

Yes. If needed, verify that the cheeses are produced with vegetarian rennet.

Can I serve it cold?

You can, but it is best served warm, when the mozzarella is melted and the naan edges are crisp.

🍽️ A Quick Mediterranean-Style Meal

This Mediterranean flatbread turns store-bought naan into a colorful meal in less than 30 minutes.

Creamy hummus anchors the toppings, mozzarella provides the melt, and feta and olives bring salty contrast. Roasted peppers add sweetness, artichokes make each slice satisfying, and parsley with balsamic glaze brightens everything at the end.

Drain the vegetables well, keep the topping layer balanced and serve the flatbread while the edges are still crisp.

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