Pizza-Flavored Flatbreads

Sift the flour into a bowl, add the instant yeast, salt, and sugar, and mix well.

Pour in warm water (35-40°C), bring the dough together with a spoon, and let it rest for 5-10 minutes so the flour hydrates.

Add the vegetable oil and knead for 8-10 minutes, gradually adding the remaining flour until the dough becomes smooth, soft, and slightly sticky.

Transfer the dough to a greased bowl, cover, and leave in a warm place for about 1 hour until doubled in size.

While the dough is proofing, peel the tomatoes and remove the seed cores, dice the flesh finely, lightly salt, and set aside.

Grate the cheese on a coarse grater and mix the mayonnaise with pressed garlic.

Punch down the risen dough, divide into pieces, roll into balls, and roll each out into a flatbread about 1 cm thick.

Brush the flatbreads with the garlic mayo, drain the juice from the tomatoes, and top with cheese, tomatoes, and a sprinkle of basil.

Let the assembled flatbreads rest for 10-15 minutes and bake at 180-200°C for 20-25 minutes.