Flatbread with tomato topping

    This is a recipe I learned from my cooking teacher. It goes with anything you want. The fresh tomato topping takes only a few minutes to cook.


    Shropshire, England, UK
    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 medium red onion, chopped
    • 1 clove garlic, chopped, or 1/2 teaspoon garlic puree
    • 300g (about 32) cherry tomatoes, halved
    • 150g self-raising flour, plus more for rolling
    • 1/2 teaspoon black pepper
    • 150g low fat natural yoghurt
    • 1 tablespoon balsamic vinegar
    • 1/2 teaspoon honey
    • 4 sprigs of rosemary, basil or parsley

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a small saucepan and add the onion and garlic. Cook gently for 4 minutes, stirring occasionally.
    2. Add the tomatoes and cook for 2 minutes. Remove from the heat.
    3. To make the flatbreads, sieve the flour into a mixing bowl and add 1/4 teaspoon of the black pepper. Stir in the yoghurt.
    4. Tip out onto a clean, floured surface. Knead gently until smooth. Divide the dough into 4 equal pieces and make into balls.
    5. Roll out each ball with a rolling pin to the size of a saucer. Use a fish slice to move them if they stick.
    6. Heat a non stick frying pan and cook the flatbreads one by one until they are crisp and golden. They will take 3 minutes each side. Be careful to turn down the heat once the breads have started cooking. Wrap them in a clean tea towel to keep them warm.
    7. Now add the vinegar, the remaining 1/4 teaspoon black pepper and honey to the tomato mixture. Cook for a further 2 minutes, stirring carefully.
    8. Serve each flatbread topped with the tomato mixture garnished with a sprig of rosemary, basil or parsley.


    Be careful to not get the frying pan or griddle pan too hot ot the flatbreads will burn.

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