Slow roasted tomato flatbreads

Homemade flatbreads may sound daunting, but they’re actually very simple to make (and so much better I think than store bought). You need to leave enough time for them to rise, but other than that there’s not much work involved.

You can top with anything you like, but this simple combo of slow roast tomatoes, greek yoghurt and za’atar is a winning combination.

Method (Prep time: 15 minutes. Proving time: 1 hour. Cooking time: 1 hour)

Preheat the oven to 160°C.
For the dough, mix the flour and salt in a bowl. Then mix in the yeast.
Measure the water and olive oil in a jug (you can use warm water here, but not too warm or it will kill the yeast). Slowly stir the liquid into the bowl until you have a soft dough. It should be a bit sticky, but easy enough to knead.
Tip onto a clean surface, with a sprinkle of olive oil, and knead for 5-8 minutes. If your dough is too sticky add flour — but don’t overdo it. Moist dough makes for better bread so don’t dry it out.
Once your dough is smooth and springs back when pressed, put it back in your bowl. Cover it with cling film and leave it to rise somewhere warm for an hour.
Meanwhile, bash the whole garlic cloves with the palm of your hand to break them open. Place them and your cherry tomatoes on a baking tray. Toss with olive oil, salt and pepper, then roast in the preheated oven for 1-1.5 hours — until they are soft and caramelised but still juicy.
After an hour take your dough out of the bowl, and divide into 6-8 pieces. Tuck the outside edges into the centre, flip over, and roll out into rough ovals. They should be around ½ centimeter thick. If they spring back, let them rest for 10 minutes and try again. Place on a lined baking sheet, and leave to rise for 10-15 mins in a warm place.
Once the tomatoes are roasted, set them aside and increase the oven temperature to 220°C.
Wait 10-15 minutes, then drizzle the flatbreads with olive oil and a sprinkle of sea salt. Place in the oven for approximately 15 minutes, until golden.
Remove from the oven, top with some tomatoes, a spoon of greek yoghurt, sprinkle of za’atar, some torn herbs and drizzle of olive oil. Eat while they’re hot!