Simple Homemade Tomato Basil Flatbread (Printable version)

Crisp flatbread with juicy tomatoes and fragrant basil, ideal for a light Mediterranean-style meal.

# Needed ingredients:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon instant yeast
03 - 1/2 teaspoon granulated sugar
04 - 3/4 teaspoon salt
05 - 2/3 cup warm water (about 43°C/110°F)
06 - 2 tablespoons olive oil, plus extra for brushing

→ Topping

07 - 2 medium ripe tomatoes, thinly sliced
08 - 1/2 cup fresh basil leaves, torn
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon flaky sea salt
11 - 1/4 teaspoon freshly ground black pepper

# How to make it:

01 - In a large bowl, whisk together flour, instant yeast, sugar, and salt until evenly distributed.
02 - Add the warm water and 2 tablespoons of olive oil to the dry mix. Stir until a rough dough forms.
03 - Transfer dough to a floured surface. Knead for 5 minutes until smooth and elastic. Shape into a ball, cover, and rest for 10 minutes.
04 - Preheat the oven to 430°F. Line a baking sheet with parchment paper.
05 - Roll the rested dough into a rough oval or rectangle, approximately 1/4 inch thick. Transfer onto the prepared baking sheet.
06 - Brush dough surface with olive oil. Arrange tomato slices evenly over the dough. Season with flaky sea salt and freshly ground black pepper.
07 - Bake in the preheated oven for 18 to 20 minutes until the crust turns golden brown and crispy.
08 - Remove from oven. Scatter torn basil leaves on top and drizzle with additional olive oil. Slice and serve warm.

# Expert Suggestions:

01 -
  • The dough is forgiving and doesnt need hours to rise, so you can pull this together on a whim.
  • It tastes like summer even in the middle of winter, especially when you use good tomatoes and fresh basil.
  • You get that crispy, chewy texture you crave without needing a pizza stone or any special equipment.
02 -
  • Dont roll the dough too thin or it will turn into a cracker instead of a flatbread with chew.
  • Pat the tomato slices dry with a paper towel before laying them on the dough, or they will release too much water and make the crust soggy.
  • Let the dough rest after kneading, even just 10 minutes makes it easier to roll out and gives the yeast a head start.
03 -
  • Use parchment paper instead of greasing the pan, it prevents sticking and makes transferring the flatbread so much easier.
  • If your dough feels too sticky to knead, add flour a tablespoon at a time until it becomes manageable, but dont overdo it or the crust will be tough.
  • Tear the basil by hand instead of cutting it with a knife, it bruises less and stays greener longer.
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