Friday, January 16, 2015

Rosemary Flat Breads

This is such an easy recipe and they are so tasty with cheese or are just delicious on their own. They also work well with a cheese spread. They come together so quickly. They are easily adaptable and can be made with other herbs besides Rosemary.

Rosemary Flatbreads (Adapted from Smitten Kitchen)

1 3/4 c flour
1 T chopped Rosemary (opt more for garnish)
1 t baking powder
3/4 t salt
1/2 c water
1/3 c olive oil
Kosher Salt

Stir together flour, rosemary, baking powder, and salt in a bowl with a wooden spoon. Pour water and olive oil into a well in the center and mix until the dough comes together. Divide dough into three pieces and cover with plastic wrap.

Roll one piece of dough onto parchment paper. No need to make it perfectly round. Dough should be very thin.
Amoeba shaped flat breads?
Top with optional additional herbs and sprinkle with Kosher salt. Bake on preheated baking stone or baking sheet at 450 for 8-10 minutes. Watch it carefully - it can go from brown to REALLY brown very quickly. Remove from oven and cool flat bread on cooling rack. Break into pieces.

Afterwards I realized I had some truffle salt which would have tasted really nice. Alas, I will have to try that next time.

No comments:

Post a Comment

I appreciate your comments!