Simple Tomato Basil Flatbread (Printable Version)

Golden flatbread with juicy tomatoes and fresh basil for a flavorful, easy-to-make dish.

# Ingredient List:

→ Dough

01 - 2 cups all-purpose flour
02 - 1 teaspoon instant yeast
03 - 1/2 teaspoon sugar
04 - 3/4 teaspoon salt
05 - 2/3 cup warm water
06 - 2 tablespoons olive oil

→ 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

# Directions:

01 - In a large bowl, combine flour, yeast, sugar, and salt.
02 - Add warm water and 2 tablespoons olive oil to the dry mixture; stir until a shaggy dough forms.
03 - Knead dough on a floured surface for 5 minutes until smooth and elastic; shape into a ball, cover, and rest for 10 minutes.
04 - Preheat oven to 430°F. Line a baking sheet with parchment paper.
05 - Roll dough into an oval or rectangle about 1/4 inch thick; transfer to the prepared baking sheet.
06 - Brush dough with olive oil. Arrange tomato slices evenly, then sprinkle with flaky sea salt and black pepper.
07 - Bake for 18 to 20 minutes until crust is golden and crispy.
08 - Remove from oven. Scatter torn basil leaves over the top and drizzle with additional olive oil. Slice and serve warm.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, and you probably have everything you need already.
  • The dough is forgiving enough that even if you overwork it or underbake it slightly, it still tastes great.
  • You get that crispy-chewy contrast that makes flatbread so addictive, without any special equipment.
02 -
  • If your dough feels too sticky, dust your hands and the counter lightly with flour, but don't add too much or it'll get tough.
  • Don't skip the resting step. Even 10 minutes makes the dough easier to roll and gives you a better texture.
  • Pat the tomato slices dry with a paper towel before topping, or they'll release too much liquid and make the crust soggy.
03 -
  • Use a pizza stone if you have one. Preheat it in the oven and slide the flatbread onto it for an even crispier bottom.
  • Don't overload the toppings. Less is more here, the dough should still be the star.
  • If you're in a rush, skip the yeast and use baking powder instead for a quick unleavened version that's almost as good.
Go Back