Crisp Rosemary Flatbread

Picture from Smitten Kitchen

These turned out so good! I found the recipe on Smitten Kitchen. They are basically a cracker, and are so easy to make. Here is what you will need:

1 3/4 cup flour
1 Tbsp. chopped rosemary
1 tsp. baking powder
3/4 tsp. salt
1/2 cup water
1/3 cup olive oil

Preheat oven to 450°F. Mix your flour, salt, baking powder, and rosemary in a bowl. I used freshly ground spelt flour. Spelt is a low gluten cousin of wheat. It gives it a flaky texture.

 Make a well in the center.

 Then add the water and oil and gradually stir into the flour with a wooden spoon until a dough forms.

Knead dough gently on a work surface 4 or 5 times.

There are two ways to do the next step.
Smitten Kitchen way:
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
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. 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.

My way: Roll all the dough on a greased baking sheet or stone. Brush with oil and top with additional salt and rosemary pieces.

Cut into squares with a pizza cutter or knife. Bake 10 to 15 minutes or till crisp.

Transfer to a wire rack to cool. Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature, though it didn't last long at our house.














God bless!
Rachel : )