Homemade Tomato Basil Flatbread

# What You Need:

01 - 2 cups all-purpose flour

02 - 1 teaspoon instant yeast

03 - 1/2 teaspoon granulated sugar

04 - 3/4 teaspoon salt

05 - 2/3 cup warm water

06 - 2 tablespoons olive oil

07 - 2 medium ripe tomatoes, thinly sliced

08 - 1/2 cup fresh basil leaves, torn

09 - 1 tablespoon olive oil

10 - 1/2 teaspoon flaky sea salt

11 - 1/4 teaspoon freshly ground black pepper

01 - Combine flour, instant yeast, sugar, and salt in a large bowl. Pour in warm water and olive oil, stirring until a shaggy dough forms.

02 - Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic. Shape into a ball, cover, and let rest for 10 minutes.

03 - Set oven to 430°F and line a baking sheet with parchment paper.

04 - Roll out dough into an oval or rectangle approximately 1/4 inch thick. Transfer to the prepared baking sheet.

05 - Brush dough surface with olive oil. Arrange tomato slices evenly, then season with flaky sea salt and black pepper.

06 - Bake in preheated oven for 18 to 20 minutes until crust is golden and crisp.

07 - Remove from oven, scatter torn basil leaves on top, and drizzle with additional olive oil.

08 - Slice the flatbread and serve immediately for best flavor.

01 -

The dough is forgiving and doesn't need any rising time, so you can go from craving to eating in under an hour.
It tastes like you spent all day in the kitchen, but honestly, it's just flour, tomatoes, and basil doing their thing.

02 -

Don't overload the flatbread with toppings or the crust will stay soggy in the middle. Less is genuinely more here.
If your dough feels too sticky to knead, add flour a tablespoon at a time. If it's too dry and cracking, wet your hands and keep kneading.

03 -

Let the dough rest after kneading, even if it's just ten minutes. It makes rolling so much easier and the crust comes out lighter.
Brush olive oil on the dough before adding toppings. It creates a barrier that keeps the crust crisp even under juicy tomatoes.