A Word From The Cook
“This delicious, easy to prepare Rosemary Flatbread is a great alternative to bread or crackers. I love this recipe because its quick and doesn't require any yeast or rising time.”
10-12 Minutes for each flatbread
Makes 3 - 10 inch Flatbreads
- 1 3/4 Cups all purpose flour
- 1 Tablespoon fresh Rosemary (chopped), plus 3 sprigs
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1/2 Cup Water
- 1/3 Cup Olive Oil plus more for brushing on top
- Flaky Sea Salt for sprinkling on top before baking
- Step 1 – Heat Baking Sheet in Oven and Prepare Dough
- Preheat oven to 450 degrees with a heavy baking sheet on the middle rack. The hot baking sheet will help ensure a crispy flatbread.
- Stir together flour, chopped rosemary, baking powder, and salt in a medium sized bowl.
- Make a well in the center, then add water and oil. Gradually stir liquids into the flour until dough forms.
- Gentry knead the dough 4-5 times.
- Step 2 – Roll and Season
- Divide dough into 3 pieces and roll out first piece directly on parchment paper. Roll dough to a thin 10-inch rustic round. Cover remaining pieces with plastic wrap while you bake the first piece.
- Lightly brush top of dough with olive oil and scatter with rosemary sprigs pulled directly from the sprigs. Press the rosemary into the dough lightly so it sticks.
- Sprinkle lightly with sea salt.
- Step 3 – Bake
- Slide the round (keeping it on the parchment) directly onto the hot baking sheet.
- Bake until pale golden and slightly browned in spots (8-10 minutes).
- Transfer flatbread to a cooling rack and discard the parchment paper.
- Repeat process for the 2 other pieces of dough.
- Allow flatbread to cool and break into pieces by hand to create rough edged pieces.
- Store for up to 2 days in an airtight container.