Ingredients
2 c. all-purpose flour, plus more for surface
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1 c. plain Greek yogurt
2 tbsp. olive oil
Vegetable oil, for pan
12 oz. grape tomatoes, halved
1/4 small red onion, sliced
2 tsp. extra-virgin olive oil
2 tsp. freshly chopped oregano
Kosher salt
Freshly ground black pepper
8 oz. mozzarella, sliced into 1/4" thick rounds
Balsamic glaze, for serving
2 c. arugula
Preparation
Step 1 Preheat oven to 400°. In a large bowl, whisk to combine flour, baking powder, salt, and baking soda. Add yogurt and oil and mix until no dry spots remain.Step 2Lightly flour a clean work surface. Transfer dough to surface and knead until smooth, 3 to 4 minutes, adding more flour if the dough is sticky. Step 3Divide dough into 3 pieces, then roll each piece into 1/4" thick round. Heat a large skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Cook flatbreads until golden on both sides, about 2 minutes per side. Continue cooking flatbreads, adding more vegetable oil as needed.Step 4In a medium bowl, combine tomatoes, red onion, oil, and oregano and season with salt and pepper. Top each flatbread with cheese, tomato-onion mixture and bake until cheese is melty, 15 minutes. Drizzle with balsamic glaze and top with arugula before serving.
Made it? Let us know how it went in the comment section below!
