Fresh-cut bruschetta with whole wheat flatbread

Here’s the scenario:
My family just got back from our last summer hurrah at the cottage, leaving little time at home before the BIG day…first day of school! It’s been a hectic Labour Day, getting two our of three children ready for JK and SK.
It sort of went like this: Do we have everything? Where are their indoor shoes? Are they labelled? WE HAVE TO GO SHOPPING-WE HAVE NO FOOD. School supplies list has changed! I need to print pictures of us too? Do they have to be labelled? I should bake muffins. The shirts they want to wear are in the laundry? I think one of them is labelled. What is that noise the car is making? I didn’t think about dinner for the kids…breakfast for dinner it is! Let’s Skype with the Grandparents! Bedtime already? Why are the kids bouncing off the walls? Did I fill out WHAT FORM? OMG I’m starving.
So…my husband and I wanted to have something simple…and FAST. We just got about 5836 tomatoes because they’re SO GOOD right now so bruschetta seemed like a quick and easy option. So off to the store to pick up a whole wheat baguette and the only baguettes we could get our hands on were made completely with white flour…and I just can’t do it. White flour is a pretty big no-no in our house for the most part.
Instead I decided to make my own whole wheat flatbread to go alongside our yummy bruschetta and it was DELICIOUS. And super fast.


  • 2 cups whole wheat flour plus more for dusting
  • 1 tsp vital wheat gluten
  • ¼ cup water
  • ¾ cup 0% plain yogurt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp coconut sugar
  • 1 tbsp olive oil
  • ½ tsp Himalayan pink sea salt

Here’s what you do:

Put it all in a bowl and mix it up. I used a stand up mixer. You do not have to. Mix it until it’s all combined and then a little more. Let it sit for a bit while you make your bruschetta. Oh-you want that recipe too? Ok. See below.


After your bruschetta is made, put it in the fridge and get to working on your flatbread. It will be super sticky and soft. Pre heat your oven to 400 degrees.

This recipe makes about 6 8-10 inch circle/oval shaped pieces.

So grease your pans with some olive oil, take about 1/6 of the dough and knead it a bit with some flour until it’s not sticking to your hands. Spread it out and put it on the baking sheet. I only put two per sheet. Put a little more oil on top. Bake for about 5 minutes, FLIP THEM and bake for another 5. Done!

It’s delicious and fast! Here is the bruschetta recipe…also delicious and fast!


  • 2-3 ripe local tomatoes, diced
  • 1/2 red or sweet onion, diced
  • A handful of fresh basil, chopped
  • Dash olive oil
  • Salt and pepper to taste

That’s seriously it. Mix together. The longer it sits, the better it tastes so make it in the morning if you remember!


Then sit down, combine bruschetta with flatbread and add a few fun toppings. I added avocado to one and beets and goat cheese to another. My husband thought it was weird too but then he tried it…YUM!

Dinner doesn’t always have to be a plate with three things on it. Change it up and have fun! And know it doesn’t always have to take forever to make dinner. Keep it simple!