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A harmony of flavors
Rye, pesto, artichoke hearts
Nourishment for soul An ancient flatbread dish
Rye grain, pesto, artichoke
A reminder of home A reminder of health
Nutritious flavors come alive
In this simple meal
Rye, pesto, artichoke hearts
Nourishment for soul An ancient flatbread dish
Rye grain, pesto, artichoke
A reminder of home A reminder of health
Nutritious flavors come alive
In this simple meal
Equipment
Ingredients
- 1 cup rye flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of sea salt
- 2 tablespoons olive oil
- 1/2 cup plain yogurt
- 1/2 cup warm water
- 2 ounces pesto
- 4 ounces artichoke hearts, halved
- Sea salt and freshly ground pepper, to taste
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- In a mixing bowl, combine the dry ingredients: 1 cup of rye flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and a pinch of salt.
- In a separate bowl, stir together the wet ingredients: 2 tablespoons of olive oil, 1/2 cup of plain yogurt, and 1/2 cup of warm water.
- Pour the wet ingredients into the dry ingredients and mix until it forms a dough.
- Knead the dough on a lightly floured surface for about 2 minutes.
- Roll the dough out to a 1/4-inch thickness.
- Transfer the dough to a greased baking sheet.
- Spread the pesto over the top of the dough.
- Top with artichoke hearts and season with sea salt and freshly ground pepper.
- Bake in the preheated oven for 15 minutes.
- Enjoy the warmth and wholesomeness of this rye flatbread, a reminder of the pure and therapeutic bond between the chef and nature's ingredients
Tried this recipe?Let us know how it was!
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06/10/2024 12:05 pm GMT
