Savory Tomato and Potato Flatbread

1.In a large mixing bowl, combine the flour, salt, black pepper, dried oregano, and garlic powder. Mix well to combine all the dry ingredients.

2.Gradually add the olive oil to the dry mixture, using your fingers or a fork to incorporate it until the mixture resembles coarse crumbs.

3.Slowly add water, a little at a time, mixing until a soft dough forms. You may not need all the water, so add it gradually until the dough is smooth and pliable.

4.Knead the dough on a floured surface for about 5 minutes until it becomes elastic. Cover the dough with a clean kitchen towel and let it rest for 30 minutes.

5.While the dough is resting, prepare the filling. Boil the diced potatoes in salted water for about 10-15 minutes or until tender. Drain and set aside.

6.In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced tomatoes and cook for about 5 minutes until they soften. Season with salt and pepper, and stir in the cooked potatoes. Cook for an additional 2-3 minutes, then remove from heat and stir in the fresh basil if using.

7.Preheat your oven to 425°F (220°C).

8.After the dough has rested, divide it into 4 equal portions. Roll each portion into a circle about 1/4 inch thick on a floured surface.

9.Place a generous amount of the tomato and potato filling in the center of each rolled-out dough circle, leaving a border around the edges. Fold the edges over the filling to create a pocket and pinch to seal.

10.Place the filled flatbreads on a baking sheet lined with parchment paper. Brush the tops with a little olive oil and sprinkle with additional salt and pepper if desired.

11.Bake in the preheated oven for 15-20 minutes or until the flatbreads are golden brown and crispy.

12.Remove from the oven and let cool slightly before serving. Enjoy your savory tomato and potato flatbreads warm!