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Easy Stovetop Flatbread Bruschetta

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Easy Stovetop Flatbread Bruschetta is soft, light, and chewy (in the best way) and topped with juicy red tomatoes and fresh herbs.. It only takes one bowl and uses 5 ingredients to make the flat bread. 

Ingredients

Topping:

  • 3 cups of chopped seeded tomatoes (I used Roma, cherry and sundried tomatoes)

  • ½ cup of finely chopped red onion (white works too)

  • 1/3 cup finely chopped basil

  • 3 cloves of garlic, minced

  • 2 tbsps. extra virgin olive oil

  • Salt and pepper

  • Thick balsamic vinegar for drizzle

Flatbread:

  • 2 cups All Purpose Flour

  • ¾ -1 cup water

  • 1 tsp baking soda

  • 1/4 – 1/2 tsp salt

  • 1 tbsp of vegetable oil

Instructions

To make the bruschetta:

  1. If using whole tomatoes remove the seeds or the topping will be too runny. Dice tomatoes and transfer them to a medium mixing bowl. Mix together with onions, garlic, basil, olive oil. Season to taste with salt and pepper. Set aside and let marinade while cooking the flatbread.

To make the flatbread:

  1. Mix together dry ingredients in a medium sized bowl. Slowly stir in the water until a dough form.  If the dough is too dry and water a tsp at a time. If dough is too wet add flour a tbsp at a time until a smooth dough form.

  2. Knead dough for 3-4 minutes. Cover and let rest for at least 30 minutes.

  3. Divide dough into 4 pieces and roll out on a floured surface about 1/8 ‘thick into rustic circles or rectangles.

  4. Heat a non-stick skillet over low heat. Add dough and cook for 3-4mins each side or until golden brown spots appear. Repeat with remaining dough.

  5. Top flatbreads with tomato mixture and drizzle with thick balsamic vinegar * see note.

  6. Garnish with extra basil.  Serve immediately.

Notes

Note: Make your own balsamic reduction with regular balsamic vinegar.  Add 1 cup (more if needed) vinegar to a thick bottomed saucepan. Bring to boil then reduce heat to medium/low to maintain a gentle simmer. Cook, stirring often, until the vinegar is reduced by half (about 10-15 minutes).  Allow reduction to cool, then transfer to an air-tight jar.

Find it online: https://susancooksvegan.com/easy-stovetop-flatbread-bruschetta/