Rosemary Flatbreads
Description
These crispy flatbreads go well with salsa or as bread served alongside various dishes. You can substitute rosemary with other herbs such as tarragon, thyme, or black pepper. They can also be served with tea or coffee.
Instructions
- 1
Step 1
1. Preheat the oven to 230 degrees and place the baking sheet on the rack in the center. Finely chop rosemary to get 1 tablespoon.
- 2
Step 2
2. Mix together flour, chopped rosemary, baking powder, and salt in a large bowl. Make a well in the center, then add water and oil.
- 3
Step 3
3. Gradually mix the dough with a wooden spoon. Carefully knead the dough on a work surface 4 or 5 times. Divide the dough into 3 parts and roll each part out on a sheet of parchment paper into a circle 25 cm in diameter. The flatbread should be thin.
- 4
Step 4
4. Lightly brush the flatbreads with additional olive oil and garnish with rosemary leaves, gently pressing them onto the surface. Sprinkle the flatbreads with sea salt. Transfer the flatbreads, along with the parchment paper, onto a baking sheet and bake until pale golden with lightly browned spots, 8 to 10 minutes. Place the flatbreads on a wire rack to cool. Tear into pieces and serve immediately.