Flatbread with Chorizo

For the dough, mix the yeast with 250 ml (approximately 8 ounces) of lukewarm water. Mix the flour and the salt in a bowl. Make a well in the middle, then add the yeats mixture and the oil. Knead with your hands until a smooth dough forms. If the dough is too moist, add a little flour. Likewise, if the dough is too dry, add a little lukewarm water.

Knead the dough on a floured surface for about 10 minutes. Place back into the bowl and let rise for 1 hour in a warm place.

Preheat the oven to 200°C (approximately 400°F). 

Rinse and quarter the tomatoes. Remove the core and finely dice. Peel and thinly slice the sausage. Peel and finelychop the shallots. Rinse and dry the chives, then thinly slice.

Knead the dough on a floured surface again, then divide into 4 equal portions. Roll out thinly and place on a baking sheet lined with parchment paper. Top the flatbreads with the tomatoes, shallots, and chives. Add the sausage, and cover with the cheese. Drizzle with the olive oil and bake for 20-25 minutes in the oven.