These sundried tomato flatbreads will make the perfect addition to any mezze platter. They are oven baked which is a unique way of cooking flatbreads. But absolutely perfect as you don’t need to pay too much attention to them while they are in the oven.
Head straight on to the Recipe For ♥ Sundried Tomato Flatbreads ♥
Let’s talk about sundried tomatoes
In an ideal world, I would grow amazing tasting tomatoes, and dry them myself. But, I do not live in Italy, and so, I resort to buying sundried tomatoes to keep in my pantry. The ones I get are rehydrated and marinated in an olive oil vinaigrette. A friend and I were discussing this product, and she said that she wished that they didn’t contain sugar. In South Africa, we have extremely strict food labelling laws and so I took a closer look at my favourite brand. They contain only 30% sundried tomatoes in a 240g pack, with the balance being the liquid. And the first three ingredients of the vinaigrette, listed in order of highest use, is water, sugar and olive oil. That is a lot of sugar being used to preserve and flavour this ingredient.
Making sundried tomato flatbreads
Whilst paging through my copy of The Table, the recipe for sundried tomato flatbreads instantly caught my eye. I love making flatbreads and as I always have sundried tomatoes in my pantry, this seemed like a perfect recipe to try. I also had a recipe for a spicy yoghurt dip to make, and they were a match made in heaven. You could use tomatoes that are not marinated in oil, but I prefer them as they are softer in texture. Use these flatbreads to scoop up hummus, or serve alongside steak teriyaki. As Elmarie says, they are the perfect canvas for a variety of toppings. And because of their flavour, I will most certainly make them again.
Take a look at this inspiring recipe for ♥ Sundried Tomato Flatbreads ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Sundried Tomato Flatbreads
Ingredients
- 125 g self raising flour, plus extra for dusting
- 100 g thick yoghurt
- 40 g sundried tomatoes, chopped
- 1.25 mls baking powder
- 1.25 mls dried basil
- salt and freshly ground black pepper to season
Method
- Preheat the oven to 200° Celsius
- Place the flour, yoghurt, tomatoes, baking powder and basil into a mixing bowl
- Season generously then mix together using a spoon
- Bring the dough together with your hands, then tip out onto a lightly floured surface and knead for a minute
- Lightly dust the bowl with flour then tip the dough back into the bowl and cover with a plate for 5 minutes
- Divide the dough into 4 balls weighing 66g each, and flatten each ball using your hands
- On a lightly floured surface, roll each ball using a floured rolling pin, until the dough is 3mm thick
- Place the flatbreads onto a lined baking tray and place the baking tray into the oven and bake for 15 minutes
- Remove the baking tray from the oven and transfer the flatbreads onto a wire rack to cool
See the links below for blog posts I published on July 8:
- 2022: Salted Chocolate Biscuits
- 2020: Club World Business Class British Airways
- 2019: Red Lentil Soup
- 2018: Private Princess
- 2015: Tea
- 2012: Food Quiz Number 74 For A Friday
- 2011: Food Quiz Number 59 For A Friday
- 2010: Salsa Verde
This is news to me. Sugar in the marinated tomatoes??? Crazy. But your flatbread looks wonderful.
There is hidden sugars in a lot of things!
This is a super easy recipe and there’s no shame buying sundried tomatoes :-))
I agree, even if I would like to make my own 🙂
Love flatbreads and tomatoes so this is a win-win for me!
Hope you make these!
I’ve never seen sun-dried tomatoes that contain sugar! I guess I’ll consider myself lucky. When done right, they certainly don’t need it. And these flatbread sound perfect as is.
It was only the liquid they are preserved in. I don’t buy them without being in liquid so have never read the ingredient list of those. I shall see if our ones that are not in liquid are sugar free as I would much prefer them of course. Thanks for letting me know 🙂
this sounds good Tandy. I don’t mind a bit of sundried tomato now and then, and this flatbread is tasty i bet.
It really was tasty!
we can buy the tomatoes as is, not in liquid and then you can add your own oil etc.
We can do that as well, but that is too much like hard work haha 😉
I need to check the label on my can of sundried tomatoes to see the sugar content in them – I had no clue! Getting back to this recipe, these flatbreads look amazing, Tandy. The flavor of the sundried tomatoes must have made these irresistible!
They were very moreish!
Sugar gets in everything sadly I do dry my own at the height of summer and they are definitely better however when I run out I do buy them these flat breads sound delicious I will definitely be giving them a try ⭐️
Hope you enjoy them when you try them!
We have a local farm that sundries their tomatoes and are really moist and delicious. This recipe sounds really good. Thanks.
You are so lucky!
Oh my goodness, I was fully expecting this to be a very complicated recipe, as I’ve never made my own flatbreads (I always use store-bought). This sounds like I could totally do this myself!
Please let me know if you do!