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