Well I am awesome. I was so excited on planning to share my coconut pancakes with you today, but I can not find the recipe for the life of me!
I’ve said it before and I’ll say it again. I am the worst blogger. A good blogger is organized and planned ahead. I know bloggers who write out there recipes weeks, even months ahead of time. Me on the other hand, I jot down my recipes on any piece of scrap paper I can find. I have 2 half-written in and torn up yellow legal pads with scribbles and scratches of what’s supposed to be recipes and ideas. And then when I am ready to use the recipe, I’ll tear that chunk of paper off and blog it here. Or my other awesome and obviosuly not working method is to jot down only the ingredients and half the steps on my laptop, thinking “Oh, I will totally remember this when I am ready to blog”. Ya..right. Like my coconut pancakes, ya obviously I know there’s coconut in there, but I don’t remember a bit else.
Pretty awesome huh? But….thank goodness for backup recipes and for the amazing tomato lovers in the universe! Because my plan B is another fabulous and sooo easy tomato recipe.
You can’t get rid of the tomato-lover that easy!
So for today instead of fluffy and sweet pancakes, I have the easiest lunch you can pull together. And if you have a hot-ass oven with a pizza stone, it will cook up this bread in no-time!
The reason why this flat-bread is SO darn easy is because there is no yeast! Another notch on the winning game here. I was originally wanting to make a simple pizza dough, but alas, we had no yeast and so flat-bread it was.
And you don’t even need a mixer to whip up this dough. It’s just a few ingredients and a little muscle power to mix things up, that’s it!
Dough recipe adapted from Smitten Kitchen
- 1 3/4 c flour, sifted
- 1 Tb chopped rosemary and oregano (or any herbs you have leftover)
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 cup water
- 1/3 cup olive oil
- 1 cup cherry tomatoes, cut in half
- Olive oil, for drizzling
- Salt and pepper, to taste
- 2-3 oz of goat cheese
- Pre-heat oven to 400 degrees F.
- Make the dough first. In a large bowl, mix together the flour, chopped herbs, baking powder and salt. Use a large wooden spoon to make a well in the center and the water and olive oil and gradually stir the mixture until a ball of dough forms.
- Once dough is formed, bring to a flowered surface and knead a few times.
- Cut the dough in 4 quarters. Each quarter is 1-2 servings.
- (*Note-The tomato toppings is only enough for 1 quarter (serving) of the dough. If you are using all the dough, add more tomatoes.)
- At this point you can wrap each ball of dough and freeze and use when needed.
- On a floured surface, roll out 1 ball of dough until it is about 1/4in thick and about 10in wide. Place flat-bread on a pizza stone or baking sheet and place in oven for 3-4 minutes or until flat-bread begins to bubble.
- Take flat-bread out and top with tomatoes, herbs, salt and pepper and a drizzle of olive oil. Place back into the oven and bake until tomatoes begin to wilt, about 8-10 minutes.
- When done, take out and top with goat cheese and an extra drizzle of olive oil.