Crisp Rosemary Flatbread
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
60
Spice
60
Sweetness
56
Sourness
49
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Preheat oven to 450°F with a heavy baking sheet on rack in middle
2
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl
3
Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms
4
Knead dough gently on a work surface 4 or 5 times
5
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin)
6
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly
7
Sprinkle with sea salt
8
Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes
9
Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking)
10
Break into pieces
11
Preheat oven to 450°F with a heavy baking sheet on rack in middle
12
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl
13
Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms
14
Knead dough gently on a work surface 4 or 5 times
15
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin)
16
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly
17
Sprinkle with sea salt
18
Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes
19
Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking)
20
Break into pieces