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  • Braided Flatbread with Roasted Tomato

Braided Flatbread with Roasted Tomato

4
25m
Braided Flatbread with Roasted Tomato
  • 125ml water
  • 7g dried yeast
  • 1tsp sugar
  • 500g flour
  • 1 tsp salt
  • 1 garlic clove, finely grated
  • Olive oil
  • 4 tbsp green pesto (plus extra for serving optional)
  • 4 medium tomatoes
  • Salt & pepper to taste
  • 125ml Alpro Greek Style alternative to yogurt

Ingredients
!

  • 125ml water
  • 7g dried yeast
  • 1tsp sugar
  • 500g flour
  • 1 tsp salt
  • 1 garlic clove, finely grated
  • Olive oil
  • 4 tbsp green pesto (plus extra for serving optional)
  • 4 medium tomatoes
  • Salt & pepper to taste
  • 125ml Alpro Greek Style alternative to yogurt

Preparation
!

1

Preheat your oven to 180º/ 160C fan/ Gas 4. Then activate the yeast. In a small bowl, mix together the sugar, warm water and yeast. Leave for around 10 minutes – when it looks foamy, the yeast is activated and it’s ready to use.

2

Now for the dough. On a flat surface, make a little heap of the flour. Make a well in the middle and add the yeast mixture, Alpro Greek Style, salt, garlic and a drizzle of oil. Bring it all together and knead the dough for about 10 minutes until it’s sticky and glossy. Pop into a bowl, cover with a damp cloth and leave it for around an hour in a warm place to rise – it should be double the size. (In a gently warmed oven or near a heater is ideal.)

3

Create your plaits. Divide the dough into 4 pieces. On a floured surface shape each one into a ball then roll out into a round "pizza" shape, about 20cm across. Spread a tablespoon of pesto evenly over each round then roll it up tightly. With a sharp knife slice lengthwise down the middle of each ‘sausage’. Braid the two sections together, trying to keep the cut side on top. (That’s what creates the fantastic twisted effect.)

4

Arrange the tomatoes on a baking tray lined with baking paper, spacing them out well. Wrap a dough plait around each tomato and pinch the ends together to form a wreath. Drizzle with olive oil and season with salt and pepper.

5

Pop in the oven and bake for 20-25 minutes until the bread is light golden brown. Use a slicer to slide onto plates, serve warm with a little extra pesto on the side if you like. Lunch, brunch, delish whenever!

Recipe tips

To make it vegan, use a vegan green pesto.

Use buckwheat flour to make it gluten free

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