1 teaspoon (5 milliliters) salt, plus more if needed
Ground black pepper
4 cups (960 milliliters) flour
1/2 teaspoon (2.5 milliliters) salt
1 1/2 cups (360 milliliters) water
Olive oil, for frying
Basil leaves, for garnish
For the spicy tomatoes:
Add olive oil to a skillet and heat over medium. Add garlic and chili peppers and sauté until just browned. Add cherry tomatoes, sugar, salt, and ground black pepper and toss to combine. Cook for eight to ten minutes. Adjust flavours with salt and ground black pepper if required.
For the flatbread:
Add flour and salt to a bowl and stir to combine. Slowly add water, mixing, until dough is supple and no longer sticking to your hands. Transfer dough to a cutting board and divide into four pieces. Cover in plastic wrap or dishtowel and set aside to rest for 10-15 minutes.
Roll each piece of dough into 20-22.5 centimeter circles. Heat some olive oil in a large skillet over high heat. Fry one circle of dough at a time, flipping when the underside starts to expand and turn golden-brown, then fry the other side until golden brown. Transfer fried bread to a paper towel-lined plate to soak up extra oil.
Serve fried flatbread with heaps of spicy tomatoes over top. Garnish with basil leaves.