Sun Dried Tomato and Roasted Red Pepper Whole Wheat Flatbread

1 cup whole wheat flour
1 1/4 cup water
1 tsp kosher or sea salt
5 pieces sun-dried tomatoes, chopped
5 strips roasted red pepper, bottled, chopped
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
Freshly ground black pepper (optional)
2 tbsp olive oil

Preheat oven to 375 F. Whisk flour, salt, and dried herbs in a large bowl. Add water and whisk until smooth and batter looks like thick pancake batter. The amount of water necessary may change depending on humidity, but start with 1 1/4 cup. Add sun-dried tomatoes and roasted red peppers and pepper, if using, amount to taste. Too many and the bread will not cook. Put olive oil in oven-ready skillet, pour batter into skillet and cook for 45 minutes or until brown on top and crispy on the edges.

Number of Servings: 8

Recipe submitted by SparkPeople user NORRELL.