Mediterranean Flat Breads

Home-made tomato sauce, salami and cheese add flavour to three different breads in Paul Hollywood's quick and easy snack
By Paul Hollywood
Mediterranean Flat Breads
  • Rating:
  • Serves: 4-6
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the flat breads:

  • 500 g strong bread flour
  • 25 g yeast
  • 15 g salt
  • 280 ml water
  • 1 tbsp olive oil

For the topping:

  • 1 tbsp olive oil
  • 6 plum tomatoes
  • 1 bunch of basil, torn
  • black pepper
  • 1 mozzarella, liced
  • 75 manchego cheese, finely sliced
  • 12 slices of salami


1. First make the flat breads. Combine the flour, yeast, salt and water to form a dough. Knead for five minutes and rest for 10 more minutes.

2. Divide the dough into five balls and roll out to the size of your frying pan.

3. Fry the flat bread in a little olive oil for about two minutes on each side. Remove and place to one side. Repeat with the rest of the dough balls.

4. Heat the rest of the olive oil in a frying pan. Add the plum tomatoes and fry until softened, stirring now and then.

5. Mix in the basil, season with salt and freshly ground pepper and fry, stirring often, until reduced and thickened.

6. Spread the tomato sauce over the flat breads. Top them with the mozzarella, Manchego and salami.

7. Preheat the grill. Grill the topped breads until the cheese melts and serve warm from the grill.

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