These arvoltolo con pomodorini are delicious fresh from the pan.
Light, golden brown, bubbled and blistered, these flatbreads are perfect with the sweet and slightly spicy tomato.
- 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
- 4 cups (600 g) flour
- ½ tsp salt
- 1½ cups (375 ml) water
- Olive oil, for frying
- Basil leaves, for garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 10-15 minutes
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!