Easy homemade flatbreads with burst cherry tomatoes

Step 1/4

• 1 cloves garlic
• 57½ g full-fat Greek yogurt
• 57½ g wheat flour
• 1 tsp baking powder
• 1 tbsp olive oil
• salt

• cutting board
• knife
• bowl (large)
• rolling pin

Peel and thinly slice garlic. In a large bowl, mix some yogurt, flour, baking powder, olive oil, and salt together to form a dough. On a lightly oiled work surface, divide the dough into equal portions, and roll out into flatbreads.

Step 2/4

• oven
• nonstick pan

Preheat the oven to 200°C/400°F top/bottom heat. Heat a non-stick frying pan and bake the flatbreads one after the other in the dry frying pan, cooking each side for approx. 1 min. Flip them as soon as the dough takes on some color and the some dark spots appear.

Step 3/4

• 150 g cherry tomatoes
• 1½ tbsp olive oil
• 1 tsp honey
• ½ lemon
• salt
• pepper

• baking dish
• fine grater

In the meantime, mix the tomatoes in an baking dish with oil, honey, garlic, salt, pepper, and lemon zest. Transfer the cherry tomatoes to the oven on the middle rack and roast for approx. 20 min., until they slightly start to burst.

Step 4/4

• 60 g full-fat Greek yogurt
• 5 g basil (for serving)
• salt
• pepper
• sea salt (for serving)

• bowl (small)

Season the remaining yogurt with salt and pepper, then spread the yogurt over the flatbreads. Next, put the cherry tomatoes and fresh basil leaves on the breads, and sprinkle with sea salt. Serve immediately and enjoy!

Enjoy your meal!