A healthy,whole wheat flatbread, woth cherry tomatoes, rosemary and Kalamata olives
Add 2 tablespoons olive oil, salt and flour (not all the flour at once, you might not need it all). Knead until dough forms, so you can transfer it onto a floured surface. Knead for about 10 minutes, adding flour wherever needed. You want a dough that is elastic and soft. Form into a ball and put it in a clean and oiled bowl, first with the upper side and then flip it, so that it is oiled on both sides. Cover it with cling film.