These dimpled flatbreads get a flavour boost of pesto or sun-dried tomatoes.
- Portion size 12 servings
Ingredients
Method
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in 2 tbsp (25 mL) of the oil and salt. With spoon, stir in 3-1/2 cups (875 mL) of the flour until smooth. Gradually stir in enough of the remaining flour to form soft dough. Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1-1/2 hours.
Punch down dough; turn out onto floured surface. Divide in half. Flatten each half to 1/2-inch (1 cm) thickness; sprinkle 1 half with tomatoes. Sprinkle remaining half with pesto. Knead until evenly distributed. Knead into balls; flatten into 8-inch (20 cm) circles. Place each in greased 8-inch (1.2 L) round cake pan. Brush with some of the remaining oil. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour.
Press finger into dough all over to create deep dimples. Bake in centre of 400°F (200°C) oven for about 40 minutes or until golden. Remove from pans; let cool on rack, brushing with remaining oil while cooling.
Nutritional facts <b>Per wedge:</b> about
- Sodium 160 mg
- Protein 2 g
- Calories 105.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 16 g
%RDI
- Iron 6.0
- Folate 6.0
- Calcium 1.0
- Vitamin C 2.0
