Flatbread with tomatoes

1hr 50m
Preparation/cooking time: ca. 20m + Allow to rise: ca. 90m

For 4 Personen

Nutritional Information

Contains 478 Kcal, 13g Protein, 53g Carbohydrates, 23g Fat


  • 300 g brown flour
  • 0.25 cube yeast (ca. 10 g), zerbröckelt
  • 0.5 tsp. salt
  • 1 tbsp. sesame seeds
  • 0.25 tsp. sugar
  • 1.25 dl lukewarm water
  • 1 dl olive oil
  • 1 clove of garlic, fein gehackt
  • 250 g date tomatoes, in Vierteln
  • a little pepper
  • 150 g Greek yoghurt nature
  • 1 bunch chives, fein geschnitten

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  • Mix the flour and the remaining ingredients including sugar in a bowl. Pour in the water and oil and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until double in size. Divide the dough into 10 portions, shape into balls, sprinkle a little flour on the work surface and roll out into flatbreads approx. 2 mm thick.
  • Heat a little oil in a non-stick frying pan. Reduce the heat, cook the flatbreads, one after the other, over a medium heat for approx. 2 mins. each side, remove, cover and keep warm.
  • Mix the garlic, tomatoes and oil, season. Divide the tomatoes, yoghurt and chives onto the flatbreads.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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