6 March 2014

Heirloom tomato and pesto barley flat breads

I managed to secure some of these heirloom tomato beauties from the food market, and I'm making barley flat breads with them. The main ingredients for such a dish are there: tomato, mozzarella, pesto and basil – always a winner for me! As the weekend is luckily approaching, maybe you can get some heirloom tomatoes from your local market.

This recipe makes 2 good sized breads.

For the flat bread dough:
50g wheat flour
100g barley flour
1tbsp dry yeast
1tsp salt
100ml lukewarm water
1tbsp olive oil

For the topping:
1 large heirloom tomato
125g mozzarella
2tsp pesto
Fresh basil leaves

Make the dough for the flat breads first by mixing the dry ingredients (wheat flour, barley flour, dry yeast and salt) together. Then add the lukewarm water and olive oil and knead into an even dough. Let it rise in a warm place under a tea towel for about one hour. This dough is very similar to a pizza dough.

In the meanwhile you can slice the heirloom tomato and mozzarella, and prepare the pesto, if you want to make it from scratch.

Once the dough has risen, divide it into two parts and roll each one out thinly to a base. Spread the pesto on the dough and place the tomato and mozzarella slices on them (tomato on the top). Bake at 200C for about 15 minutes.

Put some basil leaves on the top and serve warm. Enjoy!

Your VegHog


Thanks for reading! I would very much appreciate any comments or suggestions from you.