Pan con Tomate–Style Wholegrain Flatbreads
Rustic wholegrain flatbreads finished like pan con tomate: warm, garlicky tomato rubbed on hot loaves with olive oil.
Best for Wholegrain fiber and olive-oil-forward heart-healthy snacking
These summer-ready flatbreads marry whole wheat structure with the bright simplicity of pan con tomate. The dough is mostly wholegrain for fiber and savory depth, baked thin and rubbed warm with ripe tomato, garlic and generous extra-virgin olive oil. They’re vegan, straightforward to make, and perfect for a picnic or as a base for plant toppings.
Ingredients
- 300 g Whole-wheat flour
- 100 g Bread flour
- 6 g instant dry yeast , about 1.5 tsp
- 8 g fine sea salt
- 260 ml Lukewarm water
- 20 ml olive oil
- 500 g ripe tomatoes , very ripe, halved (you’ll rub them directly or grate the flesh)
- 2 garlic cloves , peeled and halved
- 30 ml olive oil
- 10 g fresh basil leaves , torn, for finishing (optional – can be omitted)
- 3 g coarse sea salt or flaky salt , to finish
- 10 g semolina or extra whole wheat flour (optional – can be omitted)
Instructions
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1
Mix flours, instant yeast and salt in a large bowl. Add 260 ml lukewarm water and 20 ml olive oil; stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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2
Autolyse/rest: Cover the bowl and let the dough rest 20 minutes — this hydrates the wholegrain flour and makes the dough easier to develop.
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3
Develop gluten by folding: wet your hand and perform 4 sets of stretch-and-folds (lift one side of dough and fold it over) every 5 minutes, then cover. After the last fold leave dough to bulk-ferment, 45–60 minutes total, until it’s puffy and slightly risen (timing depends on room temperature).
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4
Divide and bench rest: Turn dough onto a lightly floured surface, divide into 6 equal pieces (about 100 g each). Shape each into a loose ball, then rest uncovered for 15–20 minutes to relax the gluten.
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5
Shape flatbreads: Flatten each ball into an oval or round about 1 cm thick using your fingertips, leaving a slightly thicker edge. If you like, dust a baking peel or sheet with semolina or whole wheat flour to prevent sticking.
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6
Preheat oven and bake: Place a pizza stone or heavy baking sheet in the oven and preheat to 250°C for at least 30 minutes. Slide flatbreads onto the hot surface and bake 7–9 minutes until deep golden and blistered (rotate halfway for even color).
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7
Finish like pan con tomate: While breads are still hot, rub each surface gently with a halved garlic clove. Take a halved tomato and rub the flesh directly over the bread until it leaves vivid red pulp and juices (alternatively grate the tomato flesh into a bowl and spoon/pat onto each). Drizzle ~5 ml finishing olive oil per bread and sprinkle flaky salt and torn basil.
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8
Serve warm or at room temperature. These keep 1–2 days in an airtight container; refresh in a 200°C oven 5–7 minutes before serving.