Fried Spicy Tomato Flatbread (Arvoltolo Con Pomodorini)

Yield: 4 servings


Spicy Tomatoes:

  • 6 tablespoons (90 ml) olive oil
  • 4 garlic cloves, sliced
  • 2 chili peppers, seeded and finely sliced
  • 6 cups (1.4 L) sliced cherry tomatoes
  • 1 teaspoon (5 ml) sugar
  • Salt and pepper

Fried flatbread:

  • 4 cups (950 ml) flour
  • ½ teaspoon (2.5 ml) salt
  • 1 ½ cups (350 ml) water
  • Olive oil, for frying
  • Basil leaves, for garnish


For the spicy tomatoes, add olive oil to a skillet and heat over medium. Add garlic and chili peppers and sauté until just browned.

Add cherry tomatoes, sugar, salt, and ground black pepper and toss to combine. Cook for 8-10 minutes until soft.

Season with salt and pepper. Reserve warm for topping fried flatbreads.

For the flatbread, add flour and salt to a bowl and stir to combine.

Slowly add water, mixing, until dough is supple and no longer sticking to your hands.

Transfer dough to a cutting board and divide into four pieces. Cover in plastic wrap or dishtowel and set aside to rest for 10-15 minutes.

Roll each piece of dough into 8- to 9-inch (20-22.5 cm) circles.

Heat a fair amount of olive oil in a large skillet over high heat until shimmering. Fry a dough circle until the underside starts to expand and turn golden-brown, then flip and fry the other side until golden brown.

Drain the fried bread on a paper towel-lined plate.

Repeat for remaining dough circles, adding more oil to the pan if needed.

Serve fried flatbreads with heaps of spicy tomatoes over top. Garnish with basil leaves and serve immediately.

Buon appetito!


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Michael Bonacini

Bonacini’s Italy

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