Grilled Flatbreads with Tomatoes and Basil
This recipe combines a salad and bread all in one. Each bite of bread is infused with the garlicky vinaigrette that's tossed with the tomatoes. Use the best tomatoes you can find--if they're beefsteak tomatoes, chop them instead of slicing. Spoon on the topping shortly before serving so the bread doesn't become soggy.
Bread:
2 1/4 cups bread flour, divided
3/4 cup plus 2 tablespoons warm water (100° to 110°), divided
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon extravirgin olive oil
3/4 teaspoon salt
1 tablespoon bread flour
Cooking spray
Topping:
2 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 cups (1/4-inch-thick) slices plum tomatoes
1 cup finely chopped fresh basil
Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, 1/4 cup water, and yeast in a large bowl, stirring with a whisk; let stand 30 minutes. Stir in 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, and 3/4 teaspoon salt. Turn dough out onto a lightly floured surface; sprinkle with 1 tablespoon flour (dough will feel slightly tacky). Knead until smooth and elastic (about 8 minutes).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Prepare the grill to medium-high heat.
Divide dough into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 6-inch circle on a lightly floured surface. Place dough circles on a lightly floured baking sheet. Place the dough circles on a grill rack coated with cooking spray, and grill 2 minutes on each side or until golden and crisp.
To prepare topping, combine the vinegar, 1 tablespoon oil, 1/2 teaspoon salt, pepper, and garlic in a medium bowl, stirring with a whisk. Add tomatoes, and toss gently to coat. Spoon 1/2 cup tomato mixture onto each flatbread; sprinkle each flatbread with 2 tablespoons of basil. Serve immediately.
Yield: 8 servings (serving size: 1 flatbread)
CALORIES 172(20% from fat); FAT 3.8g (sat 0.5g,mono 2.6g,poly 0.4g); PROTEIN 5.9g; CHOLESTEROL 0.0mg; CALCIUM 17mg; SODIUM 376mg; FIBER 2.3g; IRON 2.5mg; CARBOHYDRATE 31.1g
Cooking Light, JULY 2005
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IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
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grilled flatbread with tomatoes and basil
