Vegan Tomato, Wheat, and Sprouted Quinoa Flatbread

• 2/3 cup bread flour + 1/4 cup more for kneading and dusting
• 1/2 cup whole wheat flour (for a totally white and even squishier bun, use all bread flour)
• 3 Tablespoons sprouted quinoa (can be substituted with cooked quinoa, omitted, or any other sprouted grain)
• 1 teaspoon raw sugar or equivalent jaggery/agave/maple syrup or other sweeteners
• 1.5 teaspoons quick rise yeast
• 1/4 cup water
• 2 Tablespoons Virgin olive oil
• 3/4 teaspoon salt or to taste
• 1 roma tomato or any juicy medium tomato
• 1/2 teaspoon dried basil flakes

• Activate the Yeast: In a small bowl, combine the quick rise yeast and 1 teaspoon of sugar with 2 tablespoons of warm water. Stir gently until the sugar dissolves and the yeast is fully incorporated. Let this mixture sit for about 10 minutes, or until it becomes frothy and bubbly, indicating the yeast is active. This is a crucial step for a light and airy flatbread.
• Prepare the Tomato-Quinoa Puree: In a blender or food processor, combine the whole roma tomato (or other juicy medium tomato), 3/4 teaspoon of salt, 2 tablespoons of virgin olive oil, and the sprouted quinoa. Process until you achieve a well-blended, smooth puree. This mixture will provide the vibrant tomato flavor and additional moisture for the dough.
• Combine Dry and Wet Ingredients: In a large mixing bowl, add the bread flour, whole wheat flour, and dried basil flakes to the activated yeast mixture. Give it a quick mix to lightly combine.
• Form the Dough: Pour the tomato-quinoa puree into the flour and yeast mixture. Mix for a few seconds until the ingredients just start to come together.
• Knead the Dough: Transfer the shaggy dough to a lightly floured surface or a stand mixer fitted with a dough hook. Knead the dough for 4-5 minutes until it becomes soft, smooth, and elastic. If kneading by hand, use a push-fold-turn motion. If using a stand mixer, scrape down the sides of the bowl every 2 minutes to ensure even kneading. Adjust with small quantities of additional bread flour if the dough is too sticky, or a tiny bit of water if it’s too stiff, aiming for a soft, pliable dough.
• First Rise (Proofing): Lightly grease a clean bowl or container with olive oil. Place the kneaded dough inside, turning it once to coat all sides. Lightly spritz the top of the dough with a little water, then a touch of oil to prevent a crust from forming. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about an hour, or until it has doubled in size. At this stage, you can also refrigerate the dough for up to 2 days for later use.
• Bring to Room Temperature (if refrigerated): If you chose to refrigerate your dough, remove it from the refrigerator and let it rest at room temperature for at least an hour before proceeding. This allows the dough to relax and become workable again.
• Shape the Flatbreads or Loaf: Gently punch down the risen dough to release the air. Divide the dough into 3-4 equal balls, depending on your desired flatbread size. (Alternatively, you can shape the entire dough into a mini loaf, place it in a greased mini loaf pan, let it rise for another 30 minutes, and then bake at 350 degrees F (175 C) for approximately 20 minutes until golden brown.)
• Roll Out Flatbreads: On a well-floured surface, take each dough ball and roll it out into a round or oval shape about 5 inches in diameter and a nice thickness (roughly 1/4 to 1/2 inch). These thicker flatbreads are ideal for serving as buns for sandwiches or burgers.
• Cook the Flatbreads: Heat a grill pan or a thick-bottomed skillet over high heat until it’s very hot. Place a rolled-out flatbread onto the hot pan and grill for 2-3 minutes per side, or until beautiful grill marks appear and the bread is cooked through with a slight puff. For an alternative baking method, preheat your oven to 450 degrees F (230 C) with a pizza stone inside. Bake the flatbreads directly on the hot pizza stone, similar to pita bread, until puffed and lightly browned.
• Serve and Enjoy: Once cooked, slice the warm flatbread into triangles for dipping, use them whole as sandwich buns, or simply enjoy them as is. They are wonderfully versatile! Consider dipping them in herbed olive oil for an extra burst of flavor. Have a fun and delicious day exploring all the ways to enjoy your homemade flatbread!

• Total time listed does not include the essential 1.5 hours of proving (rising) time for the dough.
• Nutritional value provided is based on a single serving. Please note that these are approximations and may vary depending on exact ingredient brands and preparation methods.
• Storage: Leftover flatbreads can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 2 months. Reheat gently in a pan or oven.
• Variations: Feel free to experiment with other herbs like oregano or thyme. You can also add a pinch of garlic powder for extra savory depth.
• Serving Suggestions: Beyond sandwiches, these flatbreads are excellent with hummus, baba ghanoush, or as a side to lentil soups and curries.

Nutrition