Fried flatbreads with sweet and spicy tomato

These arvoltolo con pomodorini  are delicious fresh from the pan. 

Ingredients

Spicy tomatoes

• 4½ tbsp (90 ml) olive oil
• 4 garlic cloves, sliced
• 2 chillies, seeded and finely sliced
• 6 cups (1.4 L) sliced cherry tomatoes
• 1 tsp sugar
• 1 tsp salt, plus more if needed
• Ground black pepper to taste

Fried flatbread

• 4 cups (600 g) flour
• ½ tsp salt
• 1½ cups (375 ml) water
• Olive oil, for frying
• Basil leaves, for garnish

Resting time: 10-15 minutes

Instructions

1. For the spicy tomatoes, add olive oil to a skillet and heat over medium. Add garlic and chilli and sauté until just browned. Add cherry tomatoes, sugar, salt and ground black pepper and toss to combine. Cook for 8-10 minutes. Adjust flavours with salt and pepper if required.

2. Meanwhile, for the flatbread, add flour and salt to a bowl and stir to combine. Slowly add water, mixing, until dough is supple and no longer sticking to your hands. Transfer dough to a cutting board and divide into four pieces. Cover in plastic wrap or dishtowel and set aside to rest for 10-15 minutes.

3. Roll each piece of dough into 20cm-22.5 cm (8 to 9-inch) circles. Heat some olive oil in a large skillet over high heat. Fry one circle of dough at a time, flipping when the underside starts to expand and turn golden-brown, then fry the other side until golden brown. Transfer fried bread to a paper towel-lined plate to soak up extra oil.

4. Serve fried flatbread with heaps of spicy tomatoes over top. Garnish with basil leaves. Buon appetito!

These arvoltolo con pomodorini  are delicious fresh from the pan.