An easy flatbread recipe topped with roasted tomatoes and creamy goat cheese.
The reason why this flatbread 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!
Herbed Tomato and Goat Cheese Flatbread
- 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.