The microwave tomato flatbread is an easy and quick recipe. Derived from my tomato fritters recipe, many of you asked if you could cook them in the microwave or air fryer. So, before answering, I wanted to try it myself, and today I offer you the recipe. The basic recipe is the same: chopped tomatoes, red onion, lots of basil, and flour. They are chopped and then crushed with hands, along with the flour and salt. Then, the mixture is spread in a heated microwave tray and lightly greased. After cooking, it is cut into slices and served, crispy just right. Here’s an extra idea, I had two slices left over, so I filled them with feta and olives, paired them, and grilled them for a few minutes, needless to say, I fell in love. In the recipe, you will find an explanation of how to cook vegetable flatbread in the microwave with the Crisp tray and both with the function and the tray of my new gem.
Now, let’s make the Greek-style tomato flatbread in the microwave.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 2.16 (Kcal)
- Carbohydrates 0.41 (g) of which sugars 0.04 (g)
- Proteins 0.07 (g)
- Fat 0.04 (g) of which saturated 0.01 (g)of which unsaturated 0.00 (g)
- Fibers 0.03 (g)
- Sodium 1.05 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making the tomato flatbread
- 4 tomatoes (ripe 14 oz)
- 1 red Tropea onion (2.5 oz)
- 1 bunch basil
- 1 cup cup all-purpose flour (about)
- 2 pinches salt
- 1 tbsp extra virgin olive oil (spray)
What you need
- 1 Microwave
- 1 Microwave tray heating or Panacrunch or Crisp
- 1 Bowl
- 1 Cutting board
- 1 Knife
Procedure
Cook with combi 1 for 15 minutes?
Wash the tomatoes well and cut them into cubes, peel the onion and slice it, clean the basil leaves and tear them with your hands.
Distribute the vegetables in the bowl, add the flour, salt, and crush and mix with your hands.
Pour the mixture into the tray sprayed with oil and level it well. Spray a bit of oil on the surface of the flatbread.
Cook the tomato flatbread in the microwave starting for 15 minutes with combined microwave (at maximum power) plus grill. Alternatively, use the Crisp function. If towards the end of cooking you notice that the flatbread has not formed a crust on the surface, bring it closer to the grill using a microwave riser.
Now your tomato flatbread is ready to be served.
Additional tips for microwave tomato flatbread
The flatbread keeps for 24-48 hours in the refrigerator. Since resting will make it lose crispiness, I recommend reheating it in a pan.
