Spanish Flatbread with Chorizo, Oregano and Tomato


Finding fresh herbs in the suburbs may have become easier than before, but supply continues to be unreliable. So, when one does discover an innocent pack of very perky looking oregano, one brings it home immediately.



I made this bread several months ago, but I remember exactly how excited I was when I found the pack of fresh oregano. My immediate reaction was to think of making pizza but by the time I got home in the horrid Mumbai sun, I was dead. The very thought of making pizza dough and sauce from scratch pained me. So instead, I made this lovely flatbread and we downed it with a hearty soup. It was a particularly fulfilling meal. There’s no questioning the holy trinity of ingredients here, but with the Goan chorizo I found in my town’s Goan Christian locality, there was a distinct lift in flavor. The intense, salty chorizo liberally laced with Indian chili contrasted the freshness of the tomatoes and oregano well enough for me not to want to add any kind of cheese. A good drizzle of olive oil was all that it needed.


Spanish Flatbread with Chorizo, Oregano and Tomato


  • 2 1/2 cups of plain flour
  • 1 tbsp. fresh or instant yeast
  • 1 tsp. sugar
  • 1 cup lukewarm water
  • 1/2  tsp. salt
  • 1/4 tsp. coarse sea salt (for sprinkling on top)
  • 2 tbsp. + 1 tbsp. olive oil
  • 5-6 sprigs of fresh oregano
  • 2 medium-sized tomatoes, sliced
  • 2 chorizo sausages (pepperoni if you can’t find it), thinly sliced
  • 1/2 tsp. chili flakes


  1. Place the flour and salt in a mixing bowl.
  2. Add yeast and sugar to the lukewarm water, mix briefly and set aside for 5-10 minutes until frothy.
  3. Add the yeast mixture to the flour and knead to a soft dough, adding more water if required. Now add the 2 tbsp. of olive oil and knead again to incorporate the oil. (You could do all this in the food processor to save time.)
  4. Leave to rest for 20-25 minutes.
  5. Meanwhile, grease a baking sheet and pre-heat the oven to 200 degrees centigrade.
  6. Press the dough onto the greased sheet, flattening as you go. The dough will shrink back a bit, but don’t worry about it.
  7. Lay the tomatoes, chorizo, and oregano on the dough. Sprinkle coarse salt and chili flakes and drizzle the 1 tbsp. of olive oil.
  8. Bake for 15-20 minutes until risen and golden.
  9. Serve warm with soup or on its own.


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