I still would like to try it the way that it was originally written. But this was great and that's proven by the fact that it is totally gone in no time flat. Best judge of a recipe- how ffast it disappears.
Tomato Walnut Flatbreadfrom this source, food. com
2 cups boiling water
4 sun-dried tomatoes (not oil-packed)
1/2 cup whole wheat flour
3 1/2 cup unbleached flour, divided
2 teaspoons yeast
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon fresh thyme1/3 cup walnuts, finely chopped
In a small bowl, pour boiling water over tomatoes. Let stand until tomatoes are slightly soft (2 - 3 minutes). Drain (reserving liquid)and pat dry. Chop finely.
In a large bowl (or the bowl of a stand mixer), sift together flours (only 3 cups of the unbleached flour), sugar, salt, baking powder and cayenne. Add the egg, reserved soaking water from tomatoes and thyme. Mix to combine. Add walnuts and chopped tomatoes and work them into the dough. Add more flour as necessary. Turn out dough on a lightly floured surface and knead a few times.You want a smooth supple dough, a tad on the tacky side.
Let rise for about an hour. Divide into eight balls and flatten.
Preheat a skillet on the stove top. When it is hot place it on of the rolled out flatbreads. Turn heat to medium. Heat about 3 minutes, the side you are looking at will go from shiny to dull. That is when you flip. While that is heating, roll out your next one.
Place in a brown paper bag or a container to keep them nice and moist until the whatever meal you are making is ready. I placed mine in the microwave oven in the morning. Just as a contained place to sit. They will keep very nicely for a couple days if they can last that long.