Sundried Tomato Flatbread

Yields 11



3 oz Sundried Tomatoes
1/2 C Warm Water 
2 Cloves Garlic
1 1/2 tsp Bread Machine Yeast 
2 1/2 C Flour
1/2 tsp Salt


Click HERE for printable recipe:


Start by adding your sundried tomatoes, garlic, and water into a kitchen aid. Top with flour and make a well in the center for the yeast. Sprinkle in salt and combine on speed 4 for 10 minutes.

 Then let the dough rest for ten minutes. It did just get pummeled so I can understand the need for a bit of a rest.

 Roll the dough out into a cylinder, and cut it into 11 pieces. Form them into balls, admire them, and set aside.​

 Next coat them in flour, and roll them out until they are a 1/8 of an inch thick. Separate them with wax paper, and set aside.​

 Set a sauté pan on high and place each flatbread into the pan, without oil, until they begin to bubble. Flip them and let them cook for another 10-20 seconds before you pull them from the pan to eat! They pair perfectly, by the way, with my Crab Spinach, & Artichoke Recipe which you can find HERE.


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