Walnut Flat Bread
- Yield: 8 servings
- Prep: 20 mins
- Cook: 15 mins
Ingredients
- 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
Instructions
-
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.
-
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.
-
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%
