Ingredients
2 cups all-purpose flour
1 teaspoon dried oregano
1/2 teaspoon salt
4 cups chopped fresh tomatoes
canola oil (for baking)
1/4 cup olive oil (for brushing)
1 cup pitted olives
1 teaspoon sugar
3/4 cup warm water
1 teaspoon active dry yeast
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix flour, oregano, salt, and sugar. Add warm water and yeast dissolved in 1 tablespoon water; stir until a soft dough forms.
Knead gently for 2 minutes, then let rest for 10 minutes on a floured surface.
Roll dough into four thin rounds. Brush each with olive oil and arrange on the baking sheet.
Top with chopped tomatoes, pitted olives, and a pinch of salt. Bake for 10–12 minutes, until edges are crisp and golden.
Notes
Flatbreads are best served fresh but can be frozen for later use. For extra flavor, sprinkle feta cheese (if permitted) or add lemon zest to the tomato topping. Let dough rest 5 minutes for easier rolling.
Substitute canola oil with more olive oil if preferred.
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 flatbread
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg