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Vegan flat bread
Smita

Vegan Flat Bread

whole wheat flatbread with basil pesto and sweet cherry tomatoes. This delicious Vegan Flat Bread is perfect for weeknight dinners or lazy weekend brunches. Aromatic and fresh homemade basil pesto gives it a lovely richness, whereas homegrown organic cherry tomatoes provide freshness.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 Tsp Active Dry Yeast/Instant Yeast
  • 1 Tsp Sugar
  • ¾ Cups Warm Water
  • 2 Cups All Purpose Flour/Whole Wheat Flour
  • 2 Tbsp Olive Oil
  • 2 Tbsp Basil Pesto
  • 12-14 Cherry Tomatoes
  • ½ Tsp Kosher Salt
  • A little extra flour for dusting

Method
 

  1. Take a bowl. Add warm water, sugar, and yeast. Keep it in a warm place.
  2. If you are using a stand mixture, use it for proofing the yeast. Yeast will take no longer than 5 to 10 minutes for blooming.
  3. Add flour, salt, and olive oil. Make a soft and supple dough.
  4. Proof it in a warm place. I have used an Instant pot for proofing.
  5. Pre heat the oven to 475 F.
  6. Roll one big flat bread or 2 medium flat breads. I have made one.
  7. Use a fork for pricking the rolled dough.
  8. Spread the basil pesto on top.
  9. Arrange cherry tomatoes on top.
  10. Bake it at 475 F for 14-15 minutes or till you achieve your desired texture.
  11. Remove from the oven.
  12. Serve with some salad or pasta, or just like that.
  13. Enjoy!!