Crisp Rosemary Flatbread
Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Options: Replace rosemary with cilantro, add raw garlic clove, peeled and minced.
- Preheat oven to 450˚F with a heavy baking sheet on middle rack.
- Place several ice cubes in the water so it gets cold while you prepare other ingredients, remove ice when measuring for recipe.
- In a medium bowl, combine flours, rosemary, baking powder, baking soda and salt in a medium bowl.
- Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a ball forms.
- Coat your hands with flour and knead dough gently on a work surface 4 or 5 times.
- Divide dough into 3 equal dough balls.
- Spread a handful of flour on a sheet of parchment paper, clean counter top or smooth cutting board, Place dough ball on prepared surface and flatten it with your palm.
- Rub rolling pin with flour to prevent sticking and roll into a thin 10-inch round (keep remaining pieces covered with plastic wrap).
- Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly.
- Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.
- When finished baking, 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).
- Break into pieces.
I have made these many times. They are delicious. I usually serve them with soup. They will keep for at least a few days, too. Thanks for the recipe!