Flatbread with roasted tomatoes – easy to make and full of flavor from the tomatoes which are roasting while the bread bakes.
I have lots of memories about my Grandma, but most of them involve bread baking. She loved baking bread for our big family. She’d start by sifting the flour in the big oval wooden bowl while we’d happily gather twigs for the wooden oven to heat it up. Most of the time a big chunk of the dough, after it had risen was made into fried doughnuts which we’d sprinkle heavily with sugar for a mid-week sweet snack and the rest of the dough was divided and rolled out to make bread. Carefully my Grandma would poke holes in the dough not to allow it to rise too much.
Although I like mine plain or just brushed with olive oil and sprinkled with nigella seeds, from time to time I love roasted tomatoes inside the bread while it bakes. The juices coming out of the grape tomatoes are keeping the bread soft, not soggy, and add lots of flavor.
To get the recipe please visit my friend Shulie’s blog
Flatbread with roasted tomatoes
Yields one flatbread
20 minPrep Time
25 minCook Time
4 hrTotal Time
Save RecipeIngredients
- 2 cups (240 grams) all purpose flour
- 1 tsp Platinum or active dry yeast
- 1/4 cup lukewarm water
- 2 tbsp. olive oil
- 1 tbsp. sugar
- 1/2 tsp salt
- scant 1/2 cup water
- grape tomatoes
Instructions
- In a mixing bowl sift the flour and make a well in the middle. Add the 1/4 cup lukewarm water and sprinkle the teaspoon of yeast on top of it. Stir to combine the yest with the water and just a little bit of the flour and leave at room temperature for about 5 minutes or until the yeast mixture foams and bubbles appear. Separate you can mix the yeast, water and 1/4 cup flour and then add it to the remaining flour.
- Add the dough hook to the mixer and slowly add the olive oil, sugar, salt and enough water to form a soft elastic ball of dough that cleans itself from the sides of the bowl. I used almost 1/2 cup water.
- Place the dough into a greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume.
- Meanwhile heat the oven to 400F.
- When the dough has risen, take it out and with a rolling pin or simply with your fingers flatten it on a piece of parchment paper or baking mat.
- Leave to rest 5-10 minutes, press the tomatoes in the dough and bake for 20-25 minutes (depending on how thick you rolled it) or until slightly brown.
- Enjoy while still warm.
Sending love your way,
Roxana
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