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Plant-Forward Flatbread with Roasted Tomatoes
Ingredients per serving
Preparing the dough
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Active dry yeast 8.0 g
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Sugar, granulated white 8.0 g
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Water, warm (between 37-43 celsius) 2.25 cup
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All-purpose flour plus more for hands and surface 750.0 g
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Vegetable oil plus 3 tsp for brushing the dough 23.0 g
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Salt 8.0 g
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Garlic Powder 8.0 g
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Italian seasoning 23.0 g
Cooking the flatbread
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Tomatoes, yellow vine thinly sliced rounds 1.0 pieces
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Tomatoes, red vine thinly sliced 2.0 pieces
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Onions, red thinly sliced 1.0 piece
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Basil 68.0 g
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Garlic cloves thinly sliced 10.0 piece