Garden Fresh Flatbread BLT (Bacon Lettuce Tomato)
This flatbread BLT recipe is literally “garden fresh” as my tomatoes have finally started to ripen, and spoonfuls of pesto from my basil pesto were drizzled on (although you can absolutely use dandelion pesto). This is quite late in the year, as I usually have tomatoes in the ground the first week of May, and are swimming in them by mid June. For whatever reason the tomatoes sat green and hard on their vines, and, although I did make delectable fried green tomatoes with them, what I was really looking forward to were sweet and juicy bursts of sunshine.
Finally, the day arrived. A perfectly red and plump tomato greeted me this morning and so my lunch plan was hatched. I haven’t been to the supermarket in a while (this often happens during the warm months as my garden booms and my chest freezer is stocked with meats) so I am out of bread in the house. Not that we miss it too much, but a BLT is a sandwich and thus some sort of carb loaded vehicle is needed to deliver it to my digestive system.
Flatbread is painfully easy and quick to make, and yeast is not necessary (although yeasty flatbreads are a joy on their own too). Everything I already have in the pantry, and as I was prepping the dough, the bacon fried in my air fryer (if you have never done this, it makes perfect bacon every damn time—like magic.) You can use ice water or not, I did it without and found it makes very little difference—the finished product is soft, fluffy, and pliable. Perfect for my sandwiching needs.
I don’t know how long this will keep as one of the things I try to do is make things fresh when I need it (unless I am actively canning/storing) so I don’t accidentally cause food waste by not finishing.
Ingredients
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 tablespoons extra virgin olive oil
- 1/2 cup water (optional ice water)
- More flour for rolling
- 3 strips of cooked, crispy bacon
- Pesto
- Mayonnaise
- Lettuce
- Tomato
- Onion (raw or pickled)
- In a bowl, combine flour, salt, sugar, and baking powder. Add oil and water and knead until a dough ball is formed. Allow to rest for about 10 minutes while you cook the bacon.
- Knead the dough for about 3-5 minutes.
- Cut dough into two pieces and on a well floured surface, flatten with a rolling pin.
- Over medium high heat and an un-oiled skillet, cook flatbread until golden on one side, flip and continue cooking on the other side until golden as well.
- Remove and assemble BLT. Enjoy!