Is it just me or is your fridge getting uncomfortably full? While we are in a season of plenty, too much plenty results in leftovers that desperately need spicing up. Yet, the problem with reusing food is that the portions never seem to match a whole meal, right? That is why I’ve started to use one of the sneakiest and most savory ways to transform a fridge, as well as bring a touch of gourmet to holiday events and those many, many cold days in between.
I make flatbreads.
A flatbread is simply a bread made out of flour, water, and salt that is then thoroughly rolled into flattened dough. Flatbread can be slightly leavened, like pita, or unleavened, like matzah or a tortilla. Leavening just means adding some yeast and allowing the bread to rise before cooking. It’s so easy that the world is full of culturally specific examples such as naan, pizza, chapati, roti, arepas, etc.
Once you pick a flatbread of choice, you can add your favorite (or leftover) things, some tart cheese, and voila! You’ve made a dish that looks fancy, can be enjoyed at home or at your next party, and you are finally making gains toward having regular fridge space. Can I get an amen? Thank you!
A confession: I still have turkey stuffing in my fridge. I made a batch of gluten-free stuffing and it still smells and tastes heavenly. Thus, this flatbread is my savior for getting my large Tupperware back. The dough for the recipe is easy and I live for any reason to combine cheeses. Get the recipe.
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Cut the perfect slice!
Since I live in a partially gluten-free household, we love this flatbread. I also could never finish mashed potatoes, so I get excited about this fun alternative to a bagel on the weekends after the festivities. Lox, anyone? Get the recipe.
If you were ambitious and bought a pumpkin, this is the flatbread for you. For my money, you need to pick the simplest dough recipe possible. Or, try using the pumpkin naan or mashed potato flatbread above. This recipe can also be used for your leftover roasted veggies. Get the recipe.
This is the recipe for using your leftover charcuterie and/or smoked salmon. I love making this for holiday potlucks because you look like you went all out, you will love eating it, and no one will make you take it home. Get our Smoked Duck Pizza with Hoisin recipe.
If you host Christmas, ham usually holds prime fridge real estate in the subsequent days. So, as the new year approaches, cooking your own brunch is a frugal and impressive way to enjoy and part with the hunkiest of meats that you just cannot seem to get out of your life. Get the recipe.
Figs were a cute way to glam up my stuffing, but they didn’t add the same amount of flavors had hoped, so I ended not using most of them. This Chowhound recipe is a savvy dairy-free take on a fig flatbread. I used baked ham instead of bacon and it was worth many a silent pause. Get our Bacon, Onion, and Fig Flatbreas recipe.
This last fig recipe was too mouthwatering to omit. I pray to find something like this flatbread at every wine bar I go to, but life can be cruel. Luckily, I can now just make this salty, sweet delight with satisfyingly stretchy fresh mozzarella. Get the recipe.
Every year, we have brie and candied pecans on Christmas Day and every year I have thrown that sinfully delicious cheese away. I am appalled, horrified and ashamed that I didn’t save some for what looks and tastes like sheer ecstasy. No, really. I am sorry, brie. Never again. Never ever again. Get the recipe.
Related Video: Flatbreads Around the World
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