Air fryer recipe · Breakfast
Breakfast Flatbread
Thin crisp flatbread topped with tomato and cheese.
- 14 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 235kcal
- 8.0 gprotein
- 33.1 gcarbs
- 8.0 gfat
- 1.9 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- flour200 g
- tomato2
- cheese70 g
- olive oil1 tbsp
- oregano1 tsp
Method
Roll the base
Mix the flour with a pinch of salt and enough water to bring it into a dough, then roll it out into a thin, even round. A thin base is what crisps through in the air fryer, while a thick one stays doughy and soft in the middle.
Add the toppings
Spread the sliced tomato over the base, then scatter the grated cheese and oregano on top. Pat the tomato slices dry first with a cloth, because the less water they carry, the crisper the base stays underneath.
Brush and lift
Brush the exposed edges with olive oil, then lift the base carefully onto a lined basket using both hands. The oil helps the rim brown into a crisp crust, and the lining stops a soft base from sticking as it sets.
Air fry
Air-fry at 190°C for 14 min until the base is crisp and the cheese is melted and lightly golden. Sit it flat in the basket so the heat reaches underneath, and lift a corner near the end to check the bottom has firmed up.
