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Quick Mediterranean flat bread
Quick Mediterranean flat bread
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Effortless no-yeast flatbread for a speedy homemade pizza.
Ingredients:
  • Olive oil, for greasing
  • 150g (1 cup) plain flour
  • 8.00 gm baking powder
  • 2.40 gm salt
  • 85g (1/2 cup) polenta (corn meal)
  • 125mls (1/2 cup) warm water
  • 36.40 gm virgin olive oil
  • Virgin olive oil, extra, for brushing dough
  • 1/2 tsp dried basil
  • 3 bocconcini, thinly sliced
  • 3 ripe egg tomatoes, thinly sliced
  • Fresh basil leaves, to garnish
  • Virgin olive oil, for drizzling
  • Salt & ground black pepper, to taste
Instructions:
  • Preheat your oven to a toasty 220°C. If you're opting for a pizza stone, let it warm up in the oven for 15 minutes. Or, if you prefer, give a light greasing of olive oil to a 20cm pizza tray or baking tray.
  • In a large bowl, combine flour, baking powder, salt, and polenta. Create a well in the center. Gradually add water and virgin olive oil, then mix by hand until a dough forms. Transfer the dough to a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  • Flatten dough into a 20cm circle, about 2cm thick. Brush with lots of extra virgin olive oil and sprinkle with dried basil. Transfer to a hot pizza stone or tray, bake for 15 minutes until golden, then let it rest for 2-3 minutes. Arrange bocconcini, tomato slices, and fresh basil on top. Finish with a drizzle of olive oil, salt, and pepper. Cut into slices and enjoy while hot.

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