Tomato & Tzatziki Flatbread
In the summer we get amazing dry-farmed Early Girl tomatoes and green heirloom tomatoes from Tomatero Farm. I'm always looking for ways to highlight these tomatoes in a meal so that it feels celebratory to eat them. This flatbread is what I've been making lately.
The tomatoes are spiced with za'atar, cumin, coriander, fresh herbs and a splash of vinegar. A middle-eastern salsa of sorts, this tomato salad is as good with chips or topping a rice dish, as it is on this flatbread. The tzatziki is pretty straight forward, though I do recommend using a Greek yogurt or another strained, thick yogurt like labneh.
And while you could use a store-bought flatbread or make Ottolenghi's yogurt flatbread (the latter of which will never steer you wrong), I've included a recipe for a flatbread I love making that uses brown rice flour and arrowroot starch. It's soft and pliable and chewy. And it's naturally gluten-free, for those of you who need it.
Let's just say I fall back on this flatbread often. It's no more difficult than making pancakes. Come to think of it, it is a kind of pancake. You can make it thinner like a crepe, but I suggest going thicker for this recipe so that it holds its own under the tomato and tzatziki layers. I like to be modest when layering so that I can pick up the flatbread and eat it like a taco. A fork and knife would be the less messy, but just as satisfying, route - the one my partner usually takes since he does not hold back on layering up. I hope you'll give it all a go!
Tomato & Tzatziki Flatbread
Makes 4-6 flatbreads (depending on how thick you pour the batter)
Notes: Recipe makes enough tomato salad and tzatziki for 6-8 flatbreads. Consider doubling the flatbread recipe or having other flatbread on hand, if you're serving this as the main meal for 4 people.
Za'atar Tomato Salad (recipe below)
Herby Tzatziki (recipe below)
Quick-Cooking Flatbread (recipe below), or
Make the tomato salad and tzatziki first so they can hang out and marinate. Cook the flatbread just before you're ready to serve so they are fresh and warm.
Place a warm flatbread on a plate. Spread tzatziki over the flatbread and top with tomato salad. Eat with a fork and knife or wrap up like a taco. Enjoy!
Za'atar Tomato Salad
1 tsp. za'atar
½ tsp. ground coriander
½ tsp. ground cumin
1/4 tsp. salt
2 cloves garlic, minced
1 small shallot, thinly sliced
1 jalapeno (or other fresh chili), finely diced
2 Tbsp. white or red wine vinegar
2 Tbsp. extra-virgin olive oil
1 lb (500 gr) early girl tomatoes or 2-3 heirloom tomatoes, roughly chopped
½ cup (large handful) cilantro with tender stems (or parsley leaves), finely chopped
In the bottom of a medium bowl, stir together za'atar, coriander, cumin, salt, garlic, shallot, jalapeno, vinegar and oil.
Add chopped tomatoes and herbs and gently stir from the bottom up to combine everything. Set aside until ready to serve. Do not refrigerate!
Herby Tzatziki
1 cup (240 ml) plain Greek yogurt (or another strained, thick yogurt)
1 medium English cucumber, grated and squeezed with hands or pressed in a fine-mesh sieve to remove water
1/2 cup soft herbs, finely chopped (I use a combination of mint and either cilantro or dill)
1/2 tsp. salt and black pepper, to taste
A few splashes of white wine vinegar (or a vinegar-based hot sauce such as Tabasco)
Stir everything together in a small bowl. Taste and adjust for salt and acidity, if needed.
Quick-Cooking Flatbread
1/2 cup (86 gr) brown rice flour
1/2 cup (66 gr) arrowroot starch
1/2 tsp. salt
2 Tbsp. extra-virgin olive oil
3/4 cup (180 ml) plant milk (oat, almond or cashew)
Extra-virgin olive oil or butter for cooking
In a medium mixing bowl, whisk together brown rice flour, arrowroot starch and salt. Add olive oil and milk and whisk well until you get a smooth batter.
Heat an 8" (20 cm) non-stick skillet over medium heat. Make sure it is well preheated before continuing. Lightly coat bottom with olive oil or butter, distributing it evenly with a spatula so that the bottom is completely covered.
Whisk batter once more, then pour 1/4 of the batter (less for thinner flatbreads) into center of pan and immediately lift pan, tilt and swirl around so batter covers the pan.
Cook 1 1/2 - 2 minutes, or until edges begin to pull away and flatbread begins to bubble up. Slide a thin spatula underneath to flip and cook for another minute on second side.
Transfer flatbread to a clean dish towel and cover to keep warm. Repeat with remaining batter, adding more oil or butter each time. You'll need to adjust heat down to medium low by the second or third flatbread, otherwise it will brown too much.
*Recipe inspired by Bon Appetite’s Falafel-Spiced Tomatoes and Chickpeas on Flatbread
