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Before you jump to Pesto and Tomato flatbread recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Deciding to eat healthily provides marvelous benefits and is becoming a more popular way of living. The overall economy is impacted by the number of people who are dealing with diseases such as hypertension, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. Most likely, most people think that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. In reality, however, merely making a couple of modest changes can positively impact everyday eating habits.
To see results, it is definitely not essential to drastically alter your eating habits. It’s not a bad idea if you want to make big changes, but the most important thing is to bit by bit switch to making healthier eating choices. In time, you will likely see that you will eat more and more healthy food as your taste buds get accustomed to the change. Like many other habits, change occurs over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.
Therefore, it should be quite obvious that it’s not hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to pesto and tomato flatbread recipe. To cook pesto and tomato flatbread you only need 6 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Pesto and Tomato flatbread:
- Use 1 Cup Plain white flour
- Get 100 ml Water
- Use 1 Sprig Rosemary
- Prepare 8 olives
- Provide 1/2 tsp Tomato Puree
- Get 1/2 tsp Pesto Sauce
Instructions to make Pesto and Tomato flatbread:
- Put the flour in a bowl and mix in water until it form a dryish ball
- Kneed the dough until it forms a smooth ball
- Finely chop the olives and rosemary and add to the dough. Kneed again.
- Split in two parts. Add puree to one half and pesto to the other. Knees each part separately. More flour may be required to balance the wet ingredients.
- Roll into 8 strips - four of each type
- Pair the two colours together and roll up in a spiral. Then use a rolling pin to flatten.
- Fry the disks in a pan on a medium high temperature until browned on each side. The oil will make the disks translucent at first. A little dusting of flour helps.
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