Crispy rosemary flatbread

Smittenkitchen says: Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, and I see no reason not to milk it. I think you could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices, but personally, I like it just the way it is here.

ourkitchengarden.net

Crispy crispy!

Fresh from the garden: rosemary
Recipe source: adapted by smittenkitchen.com from a recipe in Gourmet magazine
Serves: 8 or about 30 tastes

Equipment:

  • 3 heavy, large baking sheets
  • Paper towel
  • Chopping board & knife
  • Measures: cup, ½ cup, ¼ cup, tablespoon, ½ teaspoon
  • Baking paper
  • Large bowl
  • Rolling pins
  • Pastry brushes
  • Wire racks
  • Serving plates
Ingredients:

  • 3½ cups unbleached plain flour
  • 4 large sprigs rosemary
  • 1 teaspoon baking powder
  • 1 teaspoon cooking salt
  • 1 cup water
  • 1/2 cup olive oil plus more for brushing
  • Flaky sea salt

What to do:

  • Preheat oven to 230°C with 3 heavy baking sheets inside.
  • Wash, dry and chop 1 sprig of rosemary.
  • Stir together flour, 1 tablespoon chopped rosemary, baking powder, and salt in a medium bowl. Make a well in centre, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  • Divide dough into 3 pieces and roll out each piece separately on sheets of baking paper into shapes large enough to fit  each baking tray (shape can be rustic; dough should be thin).
  • Lightly brush the tops with additional oil and then strip the remaining rosemary, scattering small clusters of leaves on top, pressing in slightly. Sprinkle with flaked salt.
  • Slide rounds (still on baking paper) onto the preheated baking sheets and bake until pale golden and browned in spots, 8 to 10 minutes.
  • Transfer flatbread (discard baking paper) to racks to cool.
  • Break into pieces and serve.
  • Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature. 

Notes: Why is this called flatbread? Why is this unleavened bread? What is kneading?

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Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | 2 Comments

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2 thoughts on “Crispy rosemary flatbread

  1. Love that this is yeast-free 🙂

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