Pesto and Tomato flatbread

Name: Pesto and Tomato flatbread
Cuisine: British
Ingredients: 1 Cup Plain white flour; 100 ml Water; 1 Sprig Rosemary; 8 olives; 1/2 tsp Tomato Puree; 1/2 tsp Pesto Sauce

Matthew Lay @merlin

Some experimentation with a simple bread recipe

Matthew Lay @merlin

Some experimentation with a simple bread recipe

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Ingredients

1 CupPlain white flour
100 mlWater
1 SprigRosemary
8olives
1/2 tspTomato Puree
1/2 tspPesto Sauce

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Steps

1

Put the flour in a bowl and mix in water until it form a dryish ball
2

Kneed the dough until it forms a smooth ball
3

Finely chop the olives and rosemary and add to the dough. Kneed again.
4

Split in two parts. Add puree to one half and pesto to the other. Knees each part separately. More flour may be required to balance the wet ingredients.
5

Roll into 8 strips - four of each type
6

Pair the two colours together and roll up in a spiral. Then use a rolling pin to flatten.
7

Fry the disks in a pan on a medium high temperature until browned on each side. The oil will make the disks translucent at first. A little dusting of flour helps.