Tomato and Mint Flatbreads
These flatbreads are made by mixing ripe tomatoes, fresh herbs, and simple dough, then baking or pan-frying until crispy outside and tender inside. The final result has a golden-brown crust with a moist, flavorful topping, showcasing vibrant tomato and herb flavors combined with a soft interior.
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
