Tomato pesto flat bread

I do not normally use all purpose flour , in my cooking but just this once got tempted to make a flat bread , when a few friends came over , for dinner, last night. Fresh from the oven this bread was a huge hit and I decided to share it on my blog. To make the right dough for the flat bread is the critical part and I always use the kitchen aid stand mixer to make it. Although the dough can be made by hand too but the process is tedious which I must admit is also very satisfying.

The Pesto:


6 pieces sun dried tomatoes

1/2 cup basil leaves

1/4 cup walnuts

4 cloves garlic

1 tsp salt

1/2 tsp black pepper powder

1/4 cup extra virgin olive oil


Blend everything together and keep the sauce aside.

The flat bread :


212 gms water

3 GMs yeast

375 GMs all purpose flour

6 GMs salt

9 GMs olive oil

4 GMs sugar

100 GMs cherry tomatoes

Basil leaves


Combine the flour and yeast. Add water, salt , oil and sugar to the stand mixer. Then add the flour and yeast mix to it. Knead on low speed for 4 minutes and on medium speed for another four minutes. Alternatively knead with the hand by the stretch and pull method for 10-12 minutes. Put the dough in a greased bowl and leave it aside to ferment for half an hour . Then roll out the dough in 4 rectangular breads . Spread the sauce into a thin layer on the flat bread and top with cherry tomatoes and basil leaves . Bake in a preheated oven at 200 degrees till done.

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