Ease of preparation: Easy
Yield: 4 servings
- 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
- 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.