Braided Flatbread with Roasted Tomato
Ingredients
To make it vegan, use a vegan green pesto.
Use buckwheat flour to make it gluten free
- 125ml water
- 7g dried yeast
- 1tsp sugar
- 500g flour
- 1 tsp salt
- 1 garlic clove, finely grated
- Olive oil
- 4 tbsp green pesto (plus extra for serving optional)
- 4 medium tomatoes
- Salt & pepper to taste
- 125ml Alpro Greek Style alternative to yogurt
Preparation
Step 1
Preheat your oven to 180º/ 160C fan/ Gas 4. Then activate the yeast. In a small bowl, mix together the sugar, warm water and yeast. Leave for around 10 minutes – when it looks foamy, the yeast is activated and it’s ready to use.
Step 2
Now for the dough. On a flat surface, make a little heap of the flour. Make a well in the middle and add the yeast mixture, Alpro Greek Style, salt, garlic and a drizzle of oil. Bring it all together and knead the dough for about 10 minutes until it’s sticky and glossy. Pop into a bowl, cover with a damp cloth and leave it for around an hour in a warm place to rise – it should be double the size. (In a gently warmed oven or near a heater is ideal.)
Step 3
Create your plaits. Divide the dough into 4 pieces. On a floured surface shape each one into a ball then roll out into a round "pizza" shape, about 20cm across. Spread a tablespoon of pesto evenly over each round then roll it up tightly. With a sharp knife slice lengthwise down the middle of each ‘sausage’. Braid the two sections together, trying to keep the cut side on top. (That’s what creates the fantastic twisted effect.)
Step 4
Arrange the tomatoes on a baking tray lined with baking paper, spacing them out well. Wrap a dough plait around each tomato and pinch the ends together to form a wreath. Drizzle with olive oil and season with salt and pepper.
Step 5
Pop in the oven and bake for 20-25 minutes until the bread is light golden brown. Use a slicer to slide onto plates, serve warm with a little extra pesto on the side if you like. Lunch, brunch, delish whenever!
To make it vegan, use a vegan green pesto.
Use buckwheat flour to make it gluten free
- 125ml water
- 7g dried yeast
- 1tsp sugar
- 500g flour
- 1 tsp salt
- 1 garlic clove, finely grated
- Olive oil
- 4 tbsp green pesto (plus extra for serving optional)
- 4 medium tomatoes
- Salt & pepper to taste
- 125ml Alpro Greek Style alternative to yogurt
Step 1
Preheat your oven to 180º/ 160C fan/ Gas 4. Then activate the yeast. In a small bowl, mix together the sugar, warm water and yeast. Leave for around 10 minutes – when it looks foamy, the yeast is activated and it’s ready to use.
Step 2
Now for the dough. On a flat surface, make a little heap of the flour. Make a well in the middle and add the yeast mixture, Alpro Greek Style, salt, garlic and a drizzle of oil. Bring it all together and knead the dough for about 10 minutes until it’s sticky and glossy. Pop into a bowl, cover with a damp cloth and leave it for around an hour in a warm place to rise – it should be double the size. (In a gently warmed oven or near a heater is ideal.)
Step 3
Create your plaits. Divide the dough into 4 pieces. On a floured surface shape each one into a ball then roll out into a round "pizza" shape, about 20cm across. Spread a tablespoon of pesto evenly over each round then roll it up tightly. With a sharp knife slice lengthwise down the middle of each ‘sausage’. Braid the two sections together, trying to keep the cut side on top. (That’s what creates the fantastic twisted effect.)
Step 4
Arrange the tomatoes on a baking tray lined with baking paper, spacing them out well. Wrap a dough plait around each tomato and pinch the ends together to form a wreath. Drizzle with olive oil and season with salt and pepper.
Step 5
Pop in the oven and bake for 20-25 minutes until the bread is light golden brown. Use a slicer to slide onto plates, serve warm with a little extra pesto on the side if you like. Lunch, brunch, delish whenever!
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Made with...Greek Style Plain
Available in 400g
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