Yeast Flatbread with Tomato Onion Pepper and Olives

Introduction

The dough uses 500 g of flour and an hour of rise time, then gets rolled to about ¼ inch thick and baked until the edges are golden brown. The topping is cooked first with onions, tomatoes, bell pepper, garlic, paprika, and cumin, which keeps it flavorful without turning the flatbread soggy. You can serve it as a light dinner, cut it into smaller pieces for a snack table, or make it ahead for lunches.

Recipe Details

• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes
• Servings: 4-6

Ingredients

Dough

• 500 g (4 cups) all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (7 g) active dry yeast
• 250 ml (1 cup) warm water
• 3 tablespoons olive oil

Topping

• 2 large onions, thinly sliced
• 2 large tomatoes, thinly sliced
• 1 bell pepper, thinly sliced
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste

Garnish

• Black olives, whole or sliced
• Chopped fresh parsley (optional)

Instructions

Dough preparation

1. In a bowl, dissolve the sugar in warm water, then sprinkle the yeast. Let sit 10 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

Topping preparation

1. Heat the olive oil over medium heat in a large skillet. Add the sliced onions and cook until they become soft and translucent, about 10 minutes.
2. Add the garlic, paprika, cumin, salt, and pepper to the onions. Stir well and cook for another 2-3 minutes.
3. Add the sliced tomatoes and bell peppers to the skillet. Cook for another 5-7 minutes until the vegetables are soft but not mushy. Remove from heat and let it cool slightly.

Assembly

1. Preheat your oven to 200°C (400°F).
2. Press the risen dough to deflate it, then divide it into two equal portions. Roll out each portion into a thin rectangle or oval shape, about ¼ inch thick.
3. Transfer the rectangles to one or more baking sheets lined with parchment paper. Spread the cooked vegetable mixture evenly over the rolled-out dough.
4. Bake in the preheated oven for about 20-25 minutes, or until the edges are golden brown and the dough is cooked through.

Garnish and serve

1. Remove the coca from the oven and let it cool slightly. Garnish with chopped fresh parsley and olives if desired.
2. Cut into squares or slices and serve warm.
3. In a bowl, dissolve the sugar in warm water, then sprinkle the yeast. Let sit 10 minutes until frothy.
4. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
5. Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
7. Heat the olive oil over medium heat in a large skillet. Add the sliced onions and cook until they become soft and translucent, about 10 minutes.
8. Add the garlic, paprika, cumin, salt, and pepper to the onions. Stir well and cook for another 2-3 minutes.
9. Add the sliced tomatoes and bell peppers to the skillet. Cook for another 5-7 minutes until the vegetables are soft but not mushy. Remove from heat and let it cool slightly.

Variations

• Replace 100 to 150 g of the all-purpose flour with whole wheat flour if you want a nuttier flavor and a slightly denser, less airy base.
• Swap the paprika for smoked paprika to give the topping a more pronounced smoky depth without changing the method.
• Use green olives instead of black olives if you want a firmer garnish and a sharper, saltier finish.
• Roll the dough a little thinner than ¼ inch for a crisper flatbread, or a little thicker for a softer, more bread-like bite.
• Add crumbled feta after baking if you want a saltier, creamier contrast against the cooked onion and tomato topping.

Tips for Success

• Use warm water for the yeast, not hot water; the mixture should turn frothy after 10 minutes.
• Knead the dough until it feels smooth and elastic, not rough or sticky in patches.
• Cook the onions until fully soft and translucent before adding the garlic and spices so the topping tastes sweet rather than sharp.
• Let the vegetable mixture cool slightly before spreading it over the dough so the base stays easier to handle.
• Bake until the edges are golden brown and the center no longer looks pale or damp.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap pieces tightly and freeze them in a freezer-safe container or bag for up to 1 month.

Reheat in a 180°C (350°F) oven for 8 to 10 minutes until warmed through and the crust firms up again. You can also reheat individual pieces in a skillet over medium-low heat for a few minutes. A microwave works for speed, about 30 to 60 seconds per piece, but the flatbread will soften.

FAQ

Can you make the dough ahead of time?

Yes. After kneading, cover the dough and refrigerate it for up to 24 hours, then let it sit at room temperature for about 30 minutes before rolling.

Can you use instant yeast instead of active dry yeast?

Yes. Use the same amount, and if your instant yeast is meant to be mixed directly into flour, you can skip the 10-minute proofing step.

Why cook the onion, tomato, and bell pepper topping before baking?

Cooking the topping first removes excess moisture and concentrates the flavor. If you put the vegetables on raw, the flatbread is more likely to bake up soggy in the center.

Can you make this with whole wheat flour?

You can replace up to half of the all-purpose flour with whole wheat flour. The flatbread will be a bit denser and less tender, but it will still work well.