Tuesday, May 24, 2011

Rosemary-Lemon Flatbread

Lately, the bread basket at several restaurants I've been to has been filled with different kinds of wonderful, crispy flatbreads so I decided to try my hand at making some at home.  I've made this twice now, and it is SUPER easy, even for a cook who isn't a great baker, like me!  And it keeps really, really well in a sealed container.  Today I rescued the last two pieces from my last batch, sprinkled a little Italian blend cheese on them and broiled them in the toaster oven, then added slices of tomato.  Next time I'm going to add a little basil as well.  Tonight I served this alongside Chicken Curry and Coconut Rice.  This is really a quick recipe and very satisfying to make!  Enjoy!!

Rosemary-Lemon Flatbread        

1-3/4 c. flour
1 T. chopped rosemary
1 t. lemon zest
1 t. baking powder
3/4 t. salt
1/2 c. water
1/3 cup olive oil
Sea salt

Preheat oven to 450 degrees and place a large baking sheet on the middle rack to preheat.

In a mixing bowl, stir together the flour, rosemary, lemon zest, baking powder and salt.  Make a well in the center and add water and oil.  Mix with wooden spoon until a dough forms.  Knead dough gently on a work surface 4 or 5 times.  Don't overwork the dough.

Divide the dough into 3 pieces.  Set aside two and wrap in plastic while you work with the first.  Roll out one piece on a sheet of parchment paper into about a 10 inch round.  No need to make it perfect.  Dough should be thin and even.

Lightly brush with a bit of oil and sprinkel with sea salt.  Slide the dough and parchment onto the preheated baking sheet.  Bake until pale golden and browned in spots--8-10 minutes.  Place bread and parchment on a rack to cool, return the baking sheet to the oven and make the other two rounds the same way.  When it is cool, break into pieces and serve! 

Keeps for several days in an airtight container.

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