Light, golden brown, bubbled and blistered, these flatbreads are perfect with the sweet and slightly spicy tomato. 






Skill level

Average: 2.9 (67 votes)

These arvoltolo con pomodorini  are delicious fresh from the pan. 


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

Cook's notes

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!