- Hide menu
Sun Dried Tomato and Basil is combination of flavors that is popular in everything from salad dressing to vegetable dip. Lets add raw crispy flatbreads to that list. These flatbreads are new rage in our household. This is my third flavor combination that I have made in one week. When I ask Bob what he would like to eat he always asks, “What do we have?” I start off each time saying, “Well, we have crostini and…..” Before another word can leave my mouth, “YES YES! that’s what I want!”
Sun-dried tomatoes are ripe tomatoes that lose most of their water content after spending a majority of their drying time in the sun. Note to self; don’t spend to much time in the sun. There are several ways to make your own but for the most part, I purchase mine. There are several reasons, one being that I when I do have cherry tomatoes on hand, I can’t stop eating them and secondly I rarely have enough on hand to go through the process… which could easily be a result to the first reason. haha
In the dried state tomatoes will keep their nutritional value. They are high in lycopene, antioxidants, and vitamin C, and low in sodium, fat, and calories. If you purchase sun-dried tomatoes, aim for ones that are not packed in oil nor have been dried in sulfur dioxide.
Hand mix in:
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
I found that rolling two at a time was perfect, any more and its just to complicated.
Cover the dough balls with another sheet of teflex or parchment paper and roll out
lightly with a rolling pin. You can use your hand too if you don’t own a rolling pin
Peel the top layer back, exposing the flatbreads.
Place your hand on top of one of the breads and turn it over into your palm.
As shown below. This may seem awkward, but you will get the hand of it.
Once the dough is resting in the palm of your hand, peel the paper off of it.
Hand cupping… this is my artistic side coming out. With the dough in your hand
cup your palm a little, creating an irregular shape.
Hold the shape in your hand and turn your hand over, placing the dough on the sheet.
The objective to this is to create what seems like air pockets and curling edges that
would appear in cooked flatbreads. This is completely optional but it really takes
the raw flatbread to a new level of fun when all is said and done.
I choose not to put additional sunflower seeds and basil on top of all of my breads.
But I did give them a good sprinkling of this pink peppercorn and himalayan salt mix.
I hope these pictures were helpful in explaining my technique.