Tomato and Walnut Flat Bread Recipe

Name: Tomato and Walnut Flat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups boiling water; 4 sun-dried tomatoes (not oil-packed); ½ cup whole wheat flour; ½ cup flour; 1 tablespoon sugar; ¼ teaspoon salt; ½ teaspoon baking powder; ¼ teaspoon cayenne pepper; 1 egg; 1 egg white; 2 tablespoons fresh thyme, chopped or 2 teaspoons dried thyme; ⅓ cup walnuts, finely chopped

Servings: persons

2 cups boiling water
4 sun-dried tomatoes (not oil-packed)
½ cup whole wheat flour
½ cup flour
1 tablespoon sugar
¼ teaspoon salt
½ teaspoon baking powder
¼ teaspoon cayenne pepper
1 egg
1 egg white
2 tablespoons fresh thyme, chopped or 2 teaspoons dried thyme
⅓ cup walnuts, finely chopped

1
Preheat oven to 350 degrees F. Coat a large, heavy baking sheet with cooking spray.
2
In a small bowl, pour boiling water over tomatoes.
3
Let stand until tomatoes are slightly soft (2 - 3 minutes).
4
Drain and pat dry.
5
Chop finely.
6
In a large bowl, sift together flours, sugar, salt, baking powder and cayenne.
7
Add the egg and egg white and thyme.
8
Stir vigorously to combine (dough will be very stiff).
9
Add walnuts and chopped tomatoes and work them into the dough.
10
Turn out dough on a lightly floured surface and knead a few times.
11
Pat and roll into a 10-inch square about 1/4 inch thick.
12
With a sharp knife, cut dough crosswise into quarters and place the pieces at least 1 inch apart on the prepared baking sheet.
13
Bake 10 minutes.
14
Turn over and bake until dry and lightly browned (8 - 10 minutes longer).
15
Transfer to a wire rack to cool completely.
16
To serve, break into smaller, irregular pieces.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups boiling water, 4 sun-dried tomatoes (not oil-packed), ½ cup whole wheat flour, ½ cup flour, and more.

Yes, Tomato and Walnut Flat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato and Walnut Flat Bread

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