Sun Dried Tomato and Roasted Red Pepper Whole Wheat Flatbread

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 84.6
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 324.3 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Sun Dried Tomato and Roasted Red Pepper Whole Wheat Flatbread calories by ingredient
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Number of Servings: 8


    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.

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