Manoche
- 5m Prep Time
- 6m Cook Time
- 11m Ready In
A quick and flavorful flatbread topped with spiced oil, cherry tomatoes, mozzarella, and fresh mint, inspired by a breakfast from Beirut. Serve with lemon wedges for a bright finish.
Ingredients
- 29.6 ml dried thyme
- 7.39 ml ground cumin
- 2.46 ml ground allspice
- 1.23 ml chilli powder
- 59.1 ml olive oil
- 4 large flour tortillas
- 200 g cherry tomatoes halved
- 200 g mozzarella thinly sliced
- 1 mint leaves roughly chopped
- sea salt
- lemon wedges
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 511 mg
- Iron: 11.4 mg
- Magnesium: 41.6 mg
- Phosphorus: 328 mg
- Potassium: 231 mg
- Zinc: 1.97 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml dried thyme
- 7.39 ml ground cumin
- 2.46 ml ground allspice
- 1.23 ml chilli powder
- 59.1 ml olive oil
- 4 large flour tortillas
- sea salt
- lemon wedges
Prepare
- Halve 200 g cherry tomatoes
- 200 g mozzarella, thinly sliced
- 1 mint leaves, roughly chopped
Let's Cook
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Step 1.
Preheat the oven to 220°C/420°F/Gas 7. In a small bowl, mix together the dried thyme, ground cumin, ground allspice, chilli powder, olive oil, and a pinch of salt until well combined.
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Step 2.
Lay the 4 large flour tortillas on a grill rack or baking sheet. Brush the tops evenly with the spiced oil mixture.
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Step 3.
Divide the halved cherry tomatoes and thinly sliced mozzarella among the tortillas, arranging them evenly over the surface.
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Step 4.
Place the grill rack with the tortillas in the preheated oven and bake for 5–6 minutes, until the tortilla edges are very crispy and the cheese has fully melted.
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Step 5.
Remove from the oven and immediately scatter the roughly chopped fresh mint leaves over the top. Serve at once with lemon wedges for squeezing over.