Rosemary Flatbread

Sure, it doesn’t look like much — dark at the edges, kind of bubbly. And it’s hard to roll things out on a ceramic tile counter, let me tell you. But it’s fresh, and delicious, and super easy to make, and works exceedingly well for scooping up baked feta. You know, in case you were looking for something. It’s worth trying at least once, anyway.

Also. If you’re thinking “Rolling pins are for losers! I’ll just use a wine bottle!” Yeah, spend the $10 and get a rolling pin. Turns out it’s way easier. WHO KNEW?

Rosemary Flatbread, from Smitten Kitchen

3/4 c. white whole wheat flour
1 c. all purpose flour
1 Tbsp. fresh rosemary, chopped fine
1 tsp. baking powder
3/4 tsp. salt, plus more for sprinkling
1/2 c. water
1/3 c. olive oil, plus more for brushing

Preheat the oven to 450F with a heavy baking sheet on the center rack.

Mix the flours, rosemary, baking powder and salt in a bowl. Make a well in the center and add the water and oil. Stir them together, slowly incorporating the flour into a dough. When it’s come together into a ball, dump it onto the counter and knead four or five times. Divide the dough into three and cover the bit(s) you’re not working with.

Plop your active third onto a bit of parchment paper and roll it out until it’s really quite thin. It’s okay if the shape is irregular. Brush it with olive oil and sprinkle with salt — I used kosher, but fancier salt would probably benefit you here! You can roll out the others too, but keep them covered, and don’t brush/sprinkle until you’re about to put them in the oven. Put each one on a fresh piece of parchment.

Slide the parchment onto the baking sheet and bake for 8-10 minutes or until brown on the edges and in spots. Break into pieces, if you like. They can be stored for a few days if you don’t eat them all!

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~ by iliadawry on 12 October 2012.

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