Sundried Tomato Flatbreads
Use preserved sundried tomatoes for a softer mouthfeel
Makes enough for: 4 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