Pesto Flatbread


You know that dreamy feeling you get when you bite into something and you think, ‘I could eat this every day for the rest of my life’? That’s what Pesto Flatbread does for me. Honest, I’m not kidding. I could eat this every day. SAM

2 cups all-purpose, high-gluten flour [do NOT use soft-wheat flour]
1 tablespoon stone-ground cornmeal
1/4 teaspoon sea salt [preferably Guerande fleur de sel]
3 tablespoons olive oil, divided
3/4 cup warm water
3 to 6 tablespoons basil pesto

Place a large pizza stone on the middle shelf of the oven and preheat to 550 degrees F. In a food processor fitted with the plastic blade, combine the flour, cornmeal, and salt. With the processor running, slowly pour in 1 tablespoon olive oil, then just enough water to form a ball.

Cut two 12-inch rounds of parchment paper and place on two pizza peels. Knead the dough two or three times and cut in half. On a lightly floured pastry board, roll or stretch each half into a 10-inch round and transfer to the parchment paper. Spread evenly with the remaining 2 tablespoons oil. Slide the flatbread and parchment paper onto the stone and bake for 9 to 10 minutes or until lightly browned. Allow the flatbread to cool for 3 or 4 minutes; then spread each round with 3 to 4 tablespoons of pesto.
Makes two 10-inch rounds.


3 Responses to Pesto Flatbread

  1. lathanarasimhan says:

    Yesterday I was searching the tamil word for basil and found that we use basil in many recipes. One variety which you mentioned as divine is called Thulasi, used in our pujas (prayers) as an offering . It is also highly valued for its medicinal qualities.

    I will be making flat bread this sunday, will let you know how it turned out.

    Today I made stuffed baby eggplant curry. You can see the recipe with a snap tomorrow.
    bye latha.

  2. rockyroadoflove says:

    Thanks for the information. I’m very interested in learning about holy basil in India. So Thulasi is divine. Do you use Thulasi in cooking or only in prayers?

    Do you have hard-wheat flour in India? If you use soft-wheat, the flatbread will be very hard, like a cracker.

    Stuffed baby eggplant curry sounds wonderful. I’ll buy baby eggplant at my farmers’ market today.

  3. lathanarasimhan says:

    Thulasi is considered divine and almost every hindu home has a Maadam (a special square pot), in which Thulasi is grown. It is not used for cooking but has medicinal value. One thulasi leaf consumed as it is, every day is good to keep away cold, cough and throat related diseases.
    The maadam is usually placed in the central courtyard. Now in cities people who live in flats keep it in the balcony. Prayers are offered on a daily basis in many homes.
    In temples garlands made of thulasi are offered to the diety. Lot of thulasi leaves are mixed with holy water, used in pujas(prayers) in temples and at home.
    The basil you have shown is the leaf of a citrus variety plant. Is the fruit size of an orange? If so we use both the leaves and fruit in cooking.
    I will soon post a picture of holy basil.
    We have a wheat called Chemba gothumai. How should the flour be? soft or coarse.
    Any way no harm in trying.

    I stay in Bangalore city in India. Where do you stay? My friend who visited US said she got fenugreek leaves in the market.

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