Veggie Flatbread

Veggie Flatbread

AuthorMab
Yields4 Servings
Ingredients
 3.50 cups flour
 ½ tsp baking soda
 1 tsp salt
 ¾ cup water
 2 tbsp olive oil
 2 tomatoes, diced
 ½ cup goat cheese, crumbled
 ½ red onion, diced
 1 cup basil, chopped roughly
Directions
1

Combine the flour, baking soda, and salt in the bowl of an electric stand mixer, fitted with the dough hook attachment.

2

Slowly add the water until the mixture forms a dough around the hook. Dust a work surface with flour and knead the dough for 5 minutes until smooth. Cut the dough into 3 or 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

3

When ready to eat, roll out in to desired shapes and bake for 5-8 minutes at 450 degrees (I did it on a baking sheet, if you had a pizza stone that'd be even better I'm sure)

4

Take flatbread out and cover with toppings then bake another 5 minutes just to get everything warm and melty. Season and eat.

Adapted from The Daily Meal

Ingredients

Ingredients
 3.50 cups flour
 ½ tsp baking soda
 1 tsp salt
 ¾ cup water
 2 tbsp olive oil
 2 tomatoes, diced
 ½ cup goat cheese, crumbled
 ½ red onion, diced
 1 cup basil, chopped roughly

Directions

Directions
1

Combine the flour, baking soda, and salt in the bowl of an electric stand mixer, fitted with the dough hook attachment.

2

Slowly add the water until the mixture forms a dough around the hook. Dust a work surface with flour and knead the dough for 5 minutes until smooth. Cut the dough into 3 or 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

3

When ready to eat, roll out in to desired shapes and bake for 5-8 minutes at 450 degrees (I did it on a baking sheet, if you had a pizza stone that'd be even better I'm sure)

4

Take flatbread out and cover with toppings then bake another 5 minutes just to get everything warm and melty. Season and eat.

Veggie Flatbread

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