After Tracy at Shutterbean posted a recipe for herbed flatbread last week, I knew I'd have to give it a try sooner rather than later. Though yeast breads scare me, I can handle a six-ingredient flatbread. Particularly when all I need to do is stir the ingredients together with a wooden spoon. This recipe seriously couldn't be any simpler -- and the combination of rosemary and salt is just as good as it sounds. Though I was a little nervous about my ability to find Maldon salt in my small Northern Wisconsin town, I was super-stoked to find it at The Country Seed, one of the two natural foods stores in town (that also happens to be open on a Sunday).
Salted Rosemary Flatbread (printer-friendly version)
makes three flatbreads
1 3/4 cups unbleached all-purpose flour
1 tablespoon fresh rosemary, chopped plus 2 (6-inch) sprigs
1 teaspoon aluminum-free baking powder
3/4 teaspoon kosher salt
1/2 cup filtered water
1/3 cup extra-virgin olive oil plus more for brushing
flaky sea salt such as Maldon
1. Place a baking stone or heavy baking sheet on the middle rack in the oven, Preheat the oven to 450 degrees.
2. Sift together the flour, chopped rosemary, baking powder, and salt.
3. Make a well in the center of the dry ingredients.
4. Add in the water and olive oil. Stir to combine until a ball of dough forms.
5. Turn the dough out onto a work surface. Knead it a few times.
6. Separate the dough into three evenly-size portions.
7. Wrap two of the portions in plastic wrap and chill in the fridge.
8. On a piece of parchment paper, roll out the remaining dough portion into a rough circular shape. The dough should be quite thin (about 1/8").
9. Brush the round with olive oil. Sprinkle the flaky sea salt over top. Press a few bunches of fresh rosemary into the dough.
10. Bake in the oven on the parchment paper for 8-10 minutes, or until the flatbread is golden brown.
11. Remove from the oven and allow to cool on a wire rack.
12. Repeat steps 8-11 with the remaining two portions of dough. (Alternately, store in the fridge for 1-2 days until ready to bake.)
(adapted from this Shutterbean recipe)
makes three flatbreads
1 3/4 cups unbleached all-purpose flour
1 tablespoon fresh rosemary, chopped plus 2 (6-inch) sprigs
1 teaspoon aluminum-free baking powder
3/4 teaspoon kosher salt
1/2 cup filtered water
1/3 cup extra-virgin olive oil plus more for brushing
flaky sea salt such as Maldon
1. Place a baking stone or heavy baking sheet on the middle rack in the oven, Preheat the oven to 450 degrees.
2. Sift together the flour, chopped rosemary, baking powder, and salt.
3. Make a well in the center of the dry ingredients.
4. Add in the water and olive oil. Stir to combine until a ball of dough forms.
5. Turn the dough out onto a work surface. Knead it a few times.
6. Separate the dough into three evenly-size portions.
7. Wrap two of the portions in plastic wrap and chill in the fridge.
8. On a piece of parchment paper, roll out the remaining dough portion into a rough circular shape. The dough should be quite thin (about 1/8").
9. Brush the round with olive oil. Sprinkle the flaky sea salt over top. Press a few bunches of fresh rosemary into the dough.
10. Bake in the oven on the parchment paper for 8-10 minutes, or until the flatbread is golden brown.
11. Remove from the oven and allow to cool on a wire rack.
12. Repeat steps 8-11 with the remaining two portions of dough. (Alternately, store in the fridge for 1-2 days until ready to bake.)
(adapted from this Shutterbean recipe)
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