Recipe for Ricotta and Tomato Flatbreads – add extra toppings of your choice


125g cake wheat flour (all-purpose white flour)
125g whole wheat flour
1 teaspoon instant dry yeast
¾ teaspoon salt
160ml tepid water
1 tablespoon olive oil

Ricotta spread:
300g (1 1/4 cup) soft ricotta or cream cheese
zest of half a lemon
1 tablespoon olive oil
salt and pepper, to taste

2 cups multi-coloured heirloom tomatoes, sliced
1 teaspoon sumac

Herb oil:
a handful of each, oregano, thyme and basil
½ teaspoon dried red chili flakes
zest of half a lemon plus the juice
2 tablespoons olive oil

How to
Start by making the flatbread dough. Combine the flours, yeast and salt in a mixing bowl.

Add the water and oil and combine. Once the dough comes together, turn out onto a floured board and knead for 6-8 minutes.

Place the dough in an oiled bowl, cover and proof until doubled in size.

Season the tomatoes with a generous pinch of sea salt flakes and place in a colander to drain for 20 minutes.

Preheat the oven to 200º C.

Turn the dough out onto a floured board and roll into a long oval. Transfer to a lined baking sheet. Cover with a clean tea towel and set aside to proof for 20 minutes.

Combine the ricotta, lemon zest, olive oil, salt and pepper in a bowl. Spread evenly over the flatbread base.

Blot the tomatoes with kitchen paper to remove excess water. Lay the tomatoes on the ricotta and sprinkle with sumac. Drizzle a little olive oil on top and bake for 30 – 35 minutes. The crust needs to be crisp and golden.

Whisk together all the ingredients for the herb oil and drizzle over the flatbread. Serve warm.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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