Even better than pizza!
I made these Italian flatbreads a while ago, in an attempt to make our regular Pizza Friday just a little healthier. The goal was also to show the kids that pizza could be made at home and to have some fun with it. All the above were ticked and the end result was a roaring success!
Having lost most of my blog content recently due to a tragic hosting accident, I am now facing the arduous task of putting a year’s work back together. This is one of the first recipes that I wanted to put back on the blog!
Flatbread fully loaded
The first batch I made contained wholegrain flour which is obviously much healthier than the normal white flour with some good complex carbs and it hasn’t lost the nutrients and minerals that go missing through all the processing.
The fun is all in the toppings! I start with a few ideas of my own, then set out a selection of prepared ingredients so that everyone can pick and top their own little flatbread for cooking. The boys absolutely love choosing their toppings and placing them ever so carefully and “just so” for baking.
If you have any fussy eaters around this is an ideal solution. Prepare lots of small flatbreads and each person can make a few of their own. I have taken out spinach, feta and olives for a Greek combination, basil pesto and tomato, tuna, onion, chilies etc. It’s a laid back Sunday evening chill meal.
All you need is 20 minutes to prepare the dough, roll it out, top and bake for 15 to 20 minutes. Hey presto!
Wholegrain Italian Flatbread
- 4 cups whole grain stoneground flour
- 2 cups all-purpose flour
- 2 tsp salt
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp mixed Italian herbs
- 1/2 tsp garlic powder
- 6 tbsp olive oil
- 2 cups ice water
Combine the ingredients in the order given, one at a time, stirring well in between to combine. Knead a bit by hand for the final mixture, adding a little water depending on the flour used. Work fast to keep the dough tender.
The dough should be soft but easily rolled out.
Cut into 10-12 equal pieces. Roll out thin on a lightly oiled surface.
Prick the top of the bread with a fork, then add your toppings and place under a grill for about 8-10 minutes or until cooked.
I started with a tomato puree base, then added a selection of toppings from salami, anchovies, olives, basil pesto, tomato, sun dried tomato, mozzarella cheese, feta cheese and red onion. Would also work well with roast vegetables or grilled plain and served with humus and olive tapenade.