Why I Keep Making These Even When It’s Not Summer
Honestly, it’s the smell that pulls me in. That hit of fresh tomato and herbs—like a backyard garden that’s been sitting in the sun all afternoon. I made these last week during a surprise rainstorm, no plans for it. Just had a box of ripe tomatoes and a handful of mint. Started rolling them in the afternoon, and I kept thinking about how they somehow taste better cold than hot. Weird, right? But there’s this moment when the outside’s crispy and you bite into the softened inside, and it hits you—this is how summer memory sticks around. Doesn’t matter if I’m pretending I’m on a Greek island or just trying to hold onto the season a little longer. Something about these feels less like a recipe and more like a little rebellion against the cold days ahead.
Tomato and Mint Flatbreads
Equipment
- Mixing bowls
- Non-stick skillet or baking sheet
- Kitchen knife
- Cutting board
- Cooking spatula or tongs
- Measuring spoons
- Grater (optional for herbs)
Ingredients
- 2 cups ripe cherry tomatoes finely chopped
- 1 cup all-purpose flour for dough
- 0.5 cup warm water
- 2 tablespoons olive oil plus extra for cooking
- 1/4 cup fresh mint chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper optional
Instructions
- Finely chop the cherry tomatoes and mint, then combine them in a mixing bowl with salt and pepper. Mix well and set aside to marinate briefly.2 cups ripe cherry tomatoes, 1/4 cup fresh mint, 1 teaspoon salt, 0.5 teaspoon black pepper
- In a separate large bowl, combine the flour and salt. Gradually add warm water and olive oil, mixing until a soft, cohesive dough forms. Knead briefly until smooth.1 cup all-purpose flour, 0.5 cup warm water, 2 tablespoons olive oil
- Divide the dough into four equal portions and roll each into a thin circle on a floured surface, about 8-10 inches in diameter.
- Heat a non-stick skillet over medium heat. Place one flatbread into the skillet and cook for 2-3 minutes until the bottom is golden brown and bubbling appears on top.
- Flip the flatbread using a spatula or tongs, and cook for another 2 minutes until the second side is golden brown. Repeat with remaining flatbreads.
- Remove the cooked flatbreads from the skillet and top immediately with the marinated tomato and mint mixture. Serve warm or at room temperature.2 cups ripe cherry tomatoes, 1/4 cup fresh mint
Sometimes I wonder if I’ll ever stop making these. They’re like a secret handshake with summer, even in the dead of winter. Maybe it’s just food politics—yeah, I said it—fighting off the freeze with a pocket full of herbs and a handful of tomatoes. Whatever it is, I’ll keep making them. Because they remind me that even on quiet days, food still has this way of telling stories.
