Air Fryer Recipe
Air Fryer Tomato Basil Flatbread
This tomato basil flatbread is quick, crisp and delicious, with fresh, vibrant flavours that make it just as good for lunch as it is for an easy snack or supper.
Ingredients
- 200g plain flour
- 7g instant yeast
- 1 tbsp olive oil, plus extra for brushing
- 120ml warm water
- 1 tsp salt
- 2 medium tomatoes, sliced thinly
- Fresh basil leaves
- 100g mozzarella cheese, sliced
- Salt and pepper to taste
Method
- In a large bowl, mix together the flour, yeast and salt. Make a well in the centre, then pour in the warm water and olive oil. Stir until a dough comes together, then knead on a floured surface for about 5-7 minutes, until smooth and elastic.
- Put the dough in a lightly oiled bowl, cover with a damp cloth, and leave it to rise in a warm place for about 45 minutes, or until doubled in size.
- While the dough is rising, slice the tomatoes and mozzarella, and get the fresh basil leaves ready. Set them aside.
- Once proofed, gently knock back the dough and roll it out on a floured surface to your desired thickness, usually about 1 cm thick.
- Preheat your air fryer to 200°C. Place the rolled dough on a piece of parchment paper that fits into your air fryer basket. Arrange the tomato slices and mozzarella cheese evenly over the top. Sprinkle with salt, pepper and a drizzle of olive oil.
- Carefully lift the flatbread into the air fryer basket. Cook for 8-10 minutes, or until the cheese is bubbling and the crust is golden brown. Adjust the time based on the specifics of your air fryer model.
- Once cooked, take the flatbread out of the air fryer and finish with the fresh basil leaves. Let it cool slightly before slicing and serving.
Why this works in an air fryer
The short air-fryer cook suits a thin yeasted dough: strong top-down convection dries the tomato surface and browns the exposed crust quickly, while mozzarella melts before the base toughens. Kneading builds enough gluten to hold toppings, and brushing/drizzling oil improves heat transfer and colour on a relatively lean dough.
Equipment notes
Assumes a 5-6 litre basket taking roughly a 20cm flatbread on trimmed baking parchment; in a single-drawer model cook one flatbread centrally, while dual-zone drawers are usually narrower, so divide the dough into two smaller flatbreads and start checking 1-2 minutes earlier as the toppings sit closer to the element.
Common pitfalls
- Soggy centre with pale dough under the tomatoes? The tomato slices are too wet or thick; blot them well, slice thinner, and keep them in a single layer with gaps for steam to escape.
- Cheese browned before the base is cooked? The flatbread is too close to the element or too thick; reduce to 180-190°C and cook a few minutes longer, or roll nearer 5-7mm next time.
- Parchment lifting and scorching at the edges? It is too large or not weighted by dough; trim it to just under the flatbread size and never preheat loose parchment in the basket.
- Dense, bready crust rather than light and chewy? The dough was under-proofed or the water was too hot and weakened the yeast; proof until visibly puffy and use warm, not hot, water, around body temperature.
Variations & substitutions
- Use cherry tomatoes, halved and cut-side up, for a sweeter topping; they release less water than large sliced tomatoes but may need the full 10 minutes to soften.
- Swap mozzarella for torn buffalo mozzarella added for only the last 3-4 minutes; it is wetter, so adding it late prevents a soupy centre.
- Add a thin layer of pesto under the tomatoes; it boosts basil flavour and oil-assisted browning, but use sparingly so the base does not become greasy.
- Use half strong white bread flour in place of half the plain flour for a chewier base; it may need a splash more water and can spring slightly thicker in the air fryer.
Storage & reheating
Keep leftovers chilled for up to 2 days, then reheat in the air fryer at 170°C for 3-5 minutes until the base firms and the cheese is hot.
Nutrition
Calories: 250
