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Tomato & Herb Flatbread

by Jac's Veghead (follow)
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Flatbread is fool proof to make and really delcious. Enjoy this herbed, tomato flatbread as an addition to any meal or eat on its own.

Preparation Time: 50 minutes
Cooking Time: 18 minutes
Makes: 13 inch flatbread

1/2 cup warm water
2 tsp maple syrup
2 tsp active yeast
1 cup flour
1/2 tsp salt
2 tsp dried herbs (I like a mix of basil, oregano, thyme & rosemary)
1 tbsp olive oil

2 tomatoes - sliced
Generous pinch of salt and pepper
3 tsp dried herbs

Combine warm water, syrup and yeast in a bowl. Let it sit until frothy - approx. 2 minutes.

Combine the flour, salt and herbs in another bowl. Add the yeast mixture and the oil and knead to form a soft dough. Add more flour as needed, knead for approx. 2 minutes.

Roll the dough out into a 13 inch oval using flour. Place the dough on a baking paper lined oven tray, spray with water, and let the dough sit in a warm. dry place for 30 minutes.

Preheat the oven to 220 degrees C.

Place tomato slices on the dough, brush with olive oil and sprinkle with herbs, pepper and salt.

Bake for 18 minutes or until the edges are golden.

Slice and serve with scrambled eggs for breakfast, with salad and hummus for lunch or as a side to pasta for dinner.

It's also great just torn apart and eaten hot or cold.

#Pizza Base
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