They’re bread and they’re flat.
What you need
- 1.5 cups flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- Vegetable oil (1.5 tablespoons for the dough, more for frying)
- ~1.5 tablespoons Italian seasoning (or whatever herbs catch your fancy)
- ~1 tablespoon red pepper flakes
- ~0.5 cup cold water
- Stuff to put on your flatbread. I chose halved cherry tomatoes, mozzarella, and roasted red peppers.
- Cling wrap
- A skillet
- A bowl
- Mix dry ingredients in a bowl Add the oil and water and mix until it starts to look like dough. Add more water (or milk if you want a puffier flatbread) and flour until the dough is pliable but not sticky
- Wrap your dough in the cling wrap and let rest for at least 10 minutes
- On high heat, add enough oil to cover the bottom of the skillet Divide dough into ~4 sections. Squish dough into a ball and then squash flat. You can also use a rolling pin for thinner bread.
- Dust both sides of breads with flour
- Fry your little dough babies for about 2 minutes on each side, more or less depending on how thicc they are
- Remove from oil. Top with whatever. What I did: Top flatbreads with alternating slices of mozzarella and roasted peppers. Add halved cherry tomatoes to the final cheese layer. I would have also used fresh basil if I had any.
- Broil flatbreads until cheese has melted and the tomatoes start to wrinkle.