I love the smell of Basil!
That’s probably a good thing because that’s what the house smelled like this morning… you see, when I get a jar of basil pesto, I find it hard to leave it alone. There’s just something about the unctuous olive oil, sharp parmesan cheese, crunchy pine nuts and smooth, calming basil all working together that makes it tough to put down. Yum!
This flatbread recipe makes three large, rustic pieces that smell amazing and it is REALLY easy to make.
- 1 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/3 cup basil pesto
- 1/2 cup water
First, measure the flour into a large mixing bowl and add the baking powder.
Stir well to combine the two.
In a large measuring cup, add the pesto.
Combine the pesto and the water and mix it into the waiting flour mixture. After a few stirs, you’re going to have to get your hands in there and knead it a little until it looks like this:
Divide the dough into 3 portions.
On a sheet of parchment paper, roll out each ball as thinly as possible.
Once all three portions are rolled, set the oven to 350 degrees Fahrenheit and bake the flatbreads for 25 minutes. When they are done, they’ll be crusty, crunchy and golden.
Eat them as-is or use as an edible plate for your favourite entrée or salad. Enjoy!
Nutrition per 1 piece:
- Calories: 359
- Fat: 10.5 g
- Carbs: 54 g
- Protein: 10.7 g