I don’t consider myself a baker, but I do enjoy baking shows like The Great British Bake-Off. And sometimes on a rainy afternoon, I get inspired to have some fun and try something new. This is my attempt at a homemade flatbread . . . it turned out surprisingly well!
Recipe information
Yield
4 appetizer servings or 2 main-course servings
Ingredients
2
1
1
1
1
4
1
Need to make a substitution?
Preparation
Step 1
Combine the flour, yeast, salt, and sugar in a large bowl and whisk to blend. Stir in the water until it forms a rough dough.
Step 2
Sprinkle some flour on a counter or cutting board. Turn the dough out onto the board and sprinkle a bit more flour on top. Knead until the dough becomes a smooth ball, 3 to 4 minutes, adding more flour as needed. Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes.
Step 3
Preheat the oven to 425°F. Coat a baking sheet with cooking spray.
Step 4
Roll the dough into a 9x17-inch rectangle and transfer it to the prepared pan. Drizzle with a bit of olive oil and bake 18 to 20 minutes, until golden and crisp.
Step 5
Meanwhile, combine the mozzarella and tomatoes in a medium bowl. Slice the basil into ribbons and add them to the bowl, along with a drizzle of oil. Season with salt.
Step 6
Transfer the flatbread to a cutting board. Scatter the mozzarella mixture on top. Cut the flatbread lengthwise, then into triangles. Serve immediately.
