Fresh-cut bruschetta with whole wheat flatbread
- 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!