
Juicy roasted tomatoes topped with salty crumbled feta and crunchy Egyptian dukkah, served alongside warm, fresh-baked flatbreads. This vibrant Mediterranean-inspired dish is perfect as a light lunch or a sophisticated appetizer.
Prepare the dukkah by stirring the chopped nuts and seeds together; set aside. For the flatbreads, combine the bread flour, yeast, sugar, and salt in a large mixing bowl. Pour in 300ml of lukewarm water and mix until a soft, sticky dough forms. Tip the dough onto a lightly floured surface and knead for 5 minutes until smooth. Place the dough back in the bowl, cover, and let it prove in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 220°C (200°C fan/gas 7). Once the dough has risen, divide it into four equal pieces. Roll each piece into a ball, then flatten into a rough oval shape about 4mm thick. Transfer the ovals to two large non-stick baking trays. Brush the tops with olive oil and sprinkle with sesame seeds. Bake for 15 minutes until golden and firm. Move the flatbreads to a wire rack to cool slightly.
Keep the oven at 220°C. Cut the tomatoes in half horizontally and arrange them cut-side up in a large ovenproof dish. Season with a pinch of sea salt, black pepper, and a little sugar to balance the acidity. Drizzle with extra-virgin olive oil, then sprinkle the crumbled feta and the prepared dukkah evenly over the tomatoes.
Bake the tomatoes for 20-25 minutes until they are tender and juicy, and the feta has turned a light golden brown. Remove from the oven and let rest for 5 minutes. Scatter fresh parsley and mint leaves over the top and serve warm with the homemade flatbreads on the side.
For the best results, use the ripest tomatoes you can find—a mix of heirloom varieties adds beautiful color. If you're short on time, you can use high-quality store-bought dukkah and pita bread instead of making them from scratch.




