Flatbread with roasted tomatoes

Flatbread with roasted tomatoes – easy to make and full of flavor from the tomatoes which are roasting while the bread bakes. 

Flatbread with roasted tomatoes - easy to make and full of flavor from the tomatoes which are roasting while the bread bakes.

I have lots of memories about my Grandma, but most of them involve bread baking. She loved baking bread for our big family. She’d start by sifting the flour in the big oval wooden bowl while we’d happily gather twigs for the wooden oven to heat it up. Most of the time a big chunk of the dough, after it had risen was made into fried doughnuts which we’d sprinkle heavily with sugar for a mid-week sweet snack and the rest of the dough was divided and rolled out to make bread.  Carefully my Grandma would poke holes in the dough not to allow it to rise too much.

Flatbread with roasted tomatoes

Although I like mine plain or just brushed with olive oil and sprinkled with nigella seeds, from time to time I love roasted tomatoes inside the bread while it bakes. The juices coming out of the grape tomatoes are keeping the bread soft, not soggy, and add lots of flavor.

To get the recipe please visit my friend Shulie’s blog 

Flatbread with roasted tomatoes 

Flatbread with roasted tomatoes

Prep Time: 20 minutes

Cook Time: 25 minutes

4 hours

Yield: one flatbread

Flatbread with roasted tomatoes


  • 2 cups (240 grams) all purpose flour
  • 1 tsp Platinum or active dry yeast
  • 1/4 cup lukewarm water
  • 2 tbsp. olive oil
  • 1 tbsp. sugar
  • 1/2 tsp salt
  • scant 1/2 cup water
  • grape tomatoes


  1. In a mixing bowl sift the flour and make a well in the middle. Add the 1/4 cup lukewarm water and sprinkle the teaspoon of yeast on top of it. Stir to combine the yest with the water and just a little bit of the flour and leave at room temperature for about 5 minutes or until the yeast mixture foams and bubbles appear. Separate you can mix the yeast, water and 1/4 cup flour and then add it to the remaining flour.
  2. Add the dough hook to the mixer and slowly add the olive oil, sugar, salt and enough water to form a soft elastic ball of dough that cleans itself from the sides of the bowl. I used almost 1/2 cup water.
  3. Place the dough into a greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume.
  4. Meanwhile heat the oven to 400F.
  5. When the dough has risen, take it out and with a rolling pin or simply with your fingers flatten it on a piece of parchment paper or baking mat.
  6. Leave to rest 5-10 minutes, press the tomatoes in the dough and bake for 20-25 minutes (depending on how thick you rolled it) or until slightly brown.
  7. Enjoy while still warm.

Flatbread with roasted tomatoes. Recipe from Roxanashomebaking.com

Sending love your way,


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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. foodwanderings says

    Thank you so much for being the first to help me launch the Baking with Heritage series, Roxana. You are a super talented baker and photographer, my friend. So generous of you to share your heirloom recipe with Food Wanderings readers. Shulie

  2. Kayle (The Cooking Actress) says

    Awww your grandma sounds lovely!! This flatbread looks absolutely scrumptious-I can practically smell it!!

  3. Suzanne says

    Roxana your bread looks perfect so baking is in your genes…beautiful photos that are making want to tear off a big piece of this bread.

  4. says

    Awww, thank you for sharing! Your Grandma sounds like she was a fabulous bread baker! I love how the tomatoes look in the fresh baked bread! Hugs, Terra

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