WHEAT-FREE SUNBLUSH TOMATO FLATBREAD, easy-peasy

A delicious savoury bread thrown together in minutes 

Wheat-free Sunblush Tomato Flatbread:
'Very nice; the tomatoes come through well and the interior is lovely and moist.' Taster

Main course and thick soups cry out for bread or biscuits that don't compete with the main dish.  This easy-peasy flatbread is made with spelt flour (wheat or other flours will also work)  and takes just under an hour from start to finish.  It's wonderful served fresh from the oven but can also be made ahead and reheated in a moderate to low oven 10-15 mins.

Sun blush not sun-dried tomatoes are recommended, especially if there are issues with salt and high blood pressure.  

A jar of sun-blush toms will set you back about £3 or try make-your-own sun blush toms.  Some supermarkets offer specials on deli containers of sun-blush toms bought in conjunction with other deli products like olives.

Cost: £2.50'ish
Feeds: 4 generously; recipe easily multiples

Ingred:
   4 1/4 oz/120g plain spelt flour
   2.1oz/60g wholemeal flour
   1/4 tsp salt
   1/3 tsp baking soda
   1.5oz /43g cold cubed butter
   1 small egg or 1/2 med egg (beat it first, then divide)
   150ml buttermilk (or milk + 2 tbsp vinegar or 115ml yoghurt + 35ml water)

   generous handful sun blush tomatoes, without juice, plus a few extra
   
   sesame seeds (opt)

Method:

1. Preheat oven to 190c/170fan/375f/gas 5
2. Chop main portion of the sun blush tomatoes in chunks; drain; set aside 
3. Mix dry ingred in a bowl
4. Pulse in butter or rub between fingertips until butter is size of peas
5. Mix liquid and beaten egg together
6. Make a well in flour-butter mix; add liquid
7. Stir until well blended; mix will be thick and unwieldy
8. Tip onto a floured board; scrape together, adding a little more flour if necessary until dough is more manageable
9. Line a 7-8inch/18-20cm pie plate with greaseproof paper
10. Divide flatbread dough in half; place one half on pie plate spreading it to the edges  
11. Scatter sun blush tomatoes over the surface; they don't have to cover it but every slice should have some sun-blush
12. Spread out second half of dough; lay on top of the bottom half, stretching it to the edges of the pan; press down 
13. Scatter remaining sun-blush over top, pushing them down slightly
14. Make a slight depression in the centre so flatbread doesn't rise too much
15. Sprinkle sesame seeds, if using, over the top
16. Bake 40-50 mins; 10 mins before end of cooking flip flatbread over to brown bottom
17. Bread is done if it sounds hollow when tapped

             For more wheat free baking go to Nav Bar: Recipes: wheat-free

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.