Baking With Heritage: A Romanian Flatbread With Roasted Tomatoes by Roxana's Home Baking

Hello everyone, as you all know, I do a lot of baking with yeast over here at Food Wanderings. This year I am kicking off a new Baking with Heritage series, asking baker friends to contribute a baking with yeast recipe from their tradition and background. If you bake with yeast, and would like to guest in this series, drop me a note. To inaugurate this series I have here the very talented Roxana of Roxana's Home Baking, with her grandmother's Romanian flat bread. Thank you Roxana for sharing this heirloom recipe with me and Food Wanderings' readers. Please hop over below and get a pretty wholesome look at what Roxana is all about. Make sure to follow her baking endeavors!

Hello Food Wandering fans! For those of you who do not know me, allow me to introduce myself. My name is Roxana and I'm the baker, writer and photographer behind Roxana's Home Baking - where passion meets cravings. My blog is focus on baking everything from scratch no matter if it's just a simple cookie, bread or a layer cake. I'm passionate about baking, especially yeast breads and lover of all things chocolate. I just recently started a mini series about Bread Baking. When Shulie asked me to bake a bread that reminds me of my homeland, Romania, I knew I had to share the recipe for a flatbread my Grandma used to make us almost every week.
Flatbread with roasted tomatoes. Recipe from
I have lots of memories about my Grandma, but most of them involve bread baking. She loved baking bread for our big family. She'd start by sifting the flour in the big oval wooden bowl while we'd happily gather twigs for the wooden oven to heat it up. Most of the time a big chunk of the dough, after it had risen was made into fried doughnuts which we'd sprinkle heavily with sugar for a mid-week sweet snack and the rest of the dough was divided and rolled out to make bread.  Carefully my Grandma would poke holes in the dough not to allow it to rise too much.
Flatbread with roasted tomatoes. Recipe from
Although I like mine plain or just brushed with olive oil and sprinkled with nigella seeds, from time to time I love roasted tomatoes inside the bread while it bakes. The juices coming out of the grape tomatoes are keeping the bread soft, not soggy, and add lots of flavor.

Flatbread with roasted tomatoes {recipe} 
2 cups (240 grams) all purpose flour
1 tsp Platinum or active dry yeast
1/4 cup lukewarm water
2 tbsp. olive oil
1 tbsp. sugar
1/2 tsp salt
scant 1/2 cup water
grape tomatoes

In a mixing bowl sift the flour and make a well in the middle. Add the 1/4 cup lukewarm water and sprinkle the teaspoon of yeast on top of it. Stir to combine the yest with the water and just a little bit of the flour and leave at room temperature for about 5 minutes or until the yeast mixture foams and bubbles appear. Separate you can mix the yeast, water and 1/4 cup flour and then add it to the remaining flour.
Add the dough hook to the mixer and slowly add the olive oil, sugar, salt and enough water to form a soft elastic ball of dough that cleans itself from the sides of the bowl. I used almost 1/2 cup water.
Place the dough into a greased bowl, cover with plastic wrap and leave at room temperature until doubled in volume.
Meanwhile heat the oven to 400F.
When the dough has risen, take it out and with a rolling pin or simply with your fingers flatten it on a piece of parchment paper or baking mat.
Leave to rest 5-10 minutes, press the tomatoes in the dough and bake for 20-25 minutes (depending on how think you rolled it) or until slightly brown.
Enjoy while still warm.
Flatbread with roasted tomatoes. Recipe from
Thank you Shulie for having on your beautiful blog and allowing me to share this bread with your wonderful readers. It's been my pleasure and I hope I see you soon on Roxana's Home Baking . You can also find me on Google+, Facebook and Pinterest