Walnut Flat Bread

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 15 mins


1/2package active dry yeast
2/3cup very warm water, 120-130F
1-3/4cup all-purpose flour
1tablespoon sugar
1/2teaspoon salt
1-- egg
1/8teaspoon fresh dill, chopped
1/8teaspoon fresh tarragon, chopped
1/8teaspoon fresh basil, chopped
1/2cup California walnuts, chopped
1/4cup julienned sundried tomatoes


  1. In a mixer bowl, dissolve yeast in water.  In another bowl, mix flour, sugar, salt, and egg and add to the water and yeast.  Using a dough hook, knead in the mixer for about 5 minutes.

  2. Add the herbs, walnuts and sundried tomatoes and mix for another 2 minutes on medium.  Cover with plastic wrap and let rise until double.  Punch down lightly and divide dough into 2 pieces.  Roll into rounds using a rolling pin and place in two 8-inch pie tins.  Let rise until double again.

  3. Preheat the oven to 400F and bake for approximately 12-15 minutes. Yields 2 loaves

Nutritional Info *per serving

  • Calories 170
  • Glycemic Load 1
  • Fat 6g
  • Saturated Fat 0.5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 1g
  • Cholesterol 25mg
  • Sodium 45mg
  • Potassium 135mg
  • Carbohydrate 25g
  • Fiber 2g
  • Sugars 2g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 10%