Tomatoe Basil Flat Bread

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flat bread

This recipe is great and versatile.  You make enough dough to store in the fridge to use for other flatbread or for artisan bread!

The dough:

  • Makes 4  1lb loaves
  • 3 cups of lukewarm water
  • 1 1/2 tbs of yeast
  • 1 1/2 tbs sea salt
  • 6 1/2 cups of spelt or kamut flour- or use your favorite

Mix yeast and warm water around 105 degrees, let bubble, stir in rest of ingredients until soft and a bit sticky- add more flour if needed but dough will be a bit sticky.  Let rise and punch down.  Store and cool in the fridge in a large covered bowl.  Easier to handle when cold.  Take off 1/2 lb for each flat bread.

Keep the rest of the dough in the fridge for up to one week to use.  It will sour as week goes on, which is more digestible as it sours!  Take off a lb piece and form into a round loaf.  Let rise for 45 min, Slit the top and bake at 450 for 20 min or till golden to darker brown on top for an artisan loaf!

Back to flat bread:

Roll out unto a stone with cornmeal on the bottom as thin as you can get it, add extra flour as needed! Poke with a fork and brush with a bit of olive oil and sea salt, bake for several minutes and top with your favorite toppings.   Or just eat it without toppings and continue to bake for 5 min.  What I did here is added:

  • Organic ranch dressing for sauce
  • Fresh cut basil from the garden
  • Fresh sliced tomatoes
  • Sprinkle with mozzarella cheese or fresh sliced mozzarella

Bake at 375 on bottom rack till golden!  So good!!!



This entry was posted in Recipes.

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