Fried Spicy Tomato Flatbread (Arvoltolo Con Pomodorini)

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Fried Spicy Tomato Flatbread (Arvoltolo Con Pomodorini)

Ease of preparation: Easy
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
  • 1 teaspoon (5 ml) salt, plus more if needed
  • Ground black pepper

Fried flatbread:

  • 4 cups (960 ml) flour
  • ½ teaspoon (2.5 ml) salt
  • 1 ½ cups (360 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.

Adjust flavours with salt and ground black pepper if required.

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 some olive oil in a large skillet over high heat. Fry one circle of dough at a time, flipping when the underside starts to expand and turn golden-brown, then fry the other side until golden brown.

Transfer fried bread to a paper towel-lined plate to soak up extra oil.

Serve fried flatbread with heaps of spicy tomatoes over top. Garnish with basil leaves.


Buon appetito!

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