Yeast Flatbread with Tomato Pepper and Olives

Introduction

The dough rises for 1 hour, then bakes under a skillet-cooked topping of onions, tomatoes, bell pepper, garlic, paprika, and cumin. You get a thin yeast flatbread with soft vegetables, briny olives, and browned edges that works for dinner, a snack tray, or next-day lunches.

Recipe Details

• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes
• Servings: 4-6

Ingredients

Dough

500 g (4 cups) all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1 packet (7 g) active dry yeast

250 ml (1 cup) warm water

3 tablespoons olive oil

Topping

2 large onions, thinly sliced

2 large tomatoes, thinly sliced

1 bell pepper, thinly sliced

2-3 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon ground cumin

Salt and pepper to taste

Garnish

Black olives, whole or sliced

Chopped fresh parsley (optional)

Instructions

Dough preparation

In a bowl, dissolve the sugar in warm water, then sprinkle the yeast. Let sit 10 minutes until frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.

Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Topping preparation

Heat the olive oil over medium heat in a large skillet. Add the sliced onions and cook until they become soft and translucent, about 10 minutes.

Add the garlic, paprika, cumin, salt, and pepper to the onions. Stir well and cook for another 2-3 minutes.

Add the sliced tomatoes and bell peppers to the skillet. Cook for another 5-7 minutes until the vegetables are soft but not mushy. Remove from heat and let it cool slightly.

Assembly

Preheat your oven to 200°C (400°F).

Press the risen dough to deflate it, then divide it into two equal portions. Roll out each portion into a thin rectangle or oval shape, about ¼ inch thick.

Transfer the rectangles to one or more baking sheets lined with parchment paper. Spread the cooked vegetable mixture evenly over the rolled-out dough.

Bake in the preheated oven for about 20-25 minutes, or until the edges are golden brown and the dough is cooked through.

Garnish and serve

Remove the coca from the oven and let it cool slightly. Garnish with chopped fresh parsley and olives if desired.

Cut into squares or slices and serve warm.

In a bowl, dissolve the sugar in warm water, then sprinkle the yeast. Let sit 10 minutes until frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.

Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Heat the olive oil over medium heat in a large skillet. Add the sliced onions and cook until they become soft and translucent, about 10 minutes.

Add the garlic, paprika, cumin, salt, and pepper to the onions. Stir well and cook for another 2-3 minutes.

Add the sliced tomatoes and bell peppers to the skillet. Cook for another 5-7 minutes until the vegetables are soft but not mushy. Remove from heat and let it cool slightly.

Variations

• Replace the black olives with green olives if you want a sharper, saltier finish.
• Swap the bell pepper for roasted red peppers to get a sweeter topping and a softer texture.
• Replace up to 150 g of the all-purpose flour with whole wheat flour for a slightly denser crust and a more nutty flavor.
• Divide the dough into four portions instead of two if you want thinner flatbreads with more crisp edge in each piece.
• Leave off the chopped fresh parsley if you want a cleaner tomato-and-cumin finish with less fresh herbal contrast.

Tips for Success

• Check the yeast after the 10-minute rest; it should look frothy before you mix it into the flour.
• Knead the dough until it feels smooth and elastic, not rough or sticky, so it bakes up with a good chew.
• Cook the onions until soft and translucent before adding the garlic and spices; rushing that step leaves the topping harsh instead of mellow.
• Let the vegetable mixture cool slightly before spreading it over the dough so the surface does not get soggy.
• Roll both portions to an even ¼ inch thickness so the centers and edges bake at the same rate.

Storage and Reheating

Cool the flatbread completely, then store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze pieces in a sealed freezer container or bag with parchment between layers for up to 1 month.

Reheat in a 180°C (350°F) oven for 8-10 minutes until warmed through and the crust firms back up. You can also use a skillet over medium-low heat for a few minutes per side; the microwave works in short bursts, but the crust will soften.

FAQ

Can you make the dough ahead of time?

Yes. After the first rise, cover it and refrigerate it overnight, then let it sit at room temperature until workable before rolling.

Can you use instant yeast instead of active dry yeast?

Yes. Use the same amount and mix it directly with the flour, then proceed with the dough as usual.

Do you need to peel the tomatoes first?

No. Thinly sliced tomatoes soften enough during the skillet step and baking that peeling is not necessary.

Can you skip the olives if you do not want the briny finish?

Yes. The flatbread still works without them, and the topping will taste more focused on the tomato, onion, and cumin.