Rosemary Flatbread

Deb over at Smitten Kitchen  posted this rosemary flatbread recipe.  It is so good that I've already made it a few times since it was posted (in August). 

 

Recipe Link: Crisp Rosemary Flatbread

Notes: 

-It's really more like a cracker than a bread.  

-It's relatively easy/quick to prepare and doesn't use yeast.   

Ingredients:

1 3/4 cups all-purpose flour

1 tablespoon chopped rosemary

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup olive oil (plus more for brushing)

sea salt

Directions:

-Preheat oven to 450 degrees

-Stir together flour, rosemary, baking powder, and salt in a medium bowl.

-Make a well in the center, then add water and olive oil.  Gradually stir liquid into flour until a dough forms. 

-Turn dough onto lightly floured work surface.  Knead 4-5 times. 

-Divide dough into 3 pieces.  Roll out 1 piece and place on a sheet of parchment paper (cut into 10-inch round).  Dough will be thin/Doesn't have to be perfectly round.  Keep other 2 pieces covered in plastic wrap.  

-Place rolled out dough on parchment paper in a 10-inch round cake pan.  

-Lightly brush top with olive oil, add sea salt, sprinkle with rosemary.  Slightly press sea salt and rosemary into dough. 

-Bake for 8 - 10 minutes.  Transfer to wire rack to cool. 

-Make other 2 pieces of dough (1 at a time).  (Do not add oil, salt, rosemary until ready to bake). 

Yield:  3 (10-inch round) rosemary flatbread-crackers