Ingredients
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3
-
-
2
-
1
-
1
-
1 1/4
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-
-
-
-
-
-
-
-
Directions
Simple Rosemary Flatbread,From Fine Cooking #67. Serve with curry, warm salad on top, tomato soup etc.,I love Flatbread – especially when it’s grilled. I never made it before and I was surprised how easy it is. used my ABM to mix it up and then started at step 4. The rosemary really permeated the bread and it came out very nice. I served it with some Tapas the 1st night and then used the leftovers for some grilled flatbread pizza on the 2nd day which I think I enjoyed even more. It’s so much better than any I’ve even bought at the market and at a fraction of the cost. Thanks for sharing.
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Steps
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1
Done
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Combine Flour, Salt and Rosemary in a Large Bowl. |
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2
Done
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Stir in Water and Oil Until Dough Comes Together. |
|
3
Done
|
Turn Onto a Lightly Floured Surface; Knead Until Smooth, About 5 Minutes, Dusting Surface Lightly With Flour as Needed. |
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4
Done
|
Place Dough in an Oiled Bowl, Cover With Plastic Wrap, and Let Rest For 30 Minutes at Room Temp or Up to 2 Hours in the Fridge. |
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5
Done
|
Heat a 10" to 12" Cast Iron or Other Heavy Skillet Over Medium Heat Until a Drop of Water Sizzles Off on Contact. |
|
6
Done
|
on a Lightly Floured Surface, Divide the Dough Into 6 Portions. |
|
7
Done
|
Roll Each Piece Into 8" Round, Put in the Heated Skillet and Cook Until Golden Brown Spots Appear on the Bottom and the Bread Begins to Puff, 1- 2 Minutes. |
|
8
Done
|
Flip the Bread, and Cook Until Spots Appear, Then Transfer to a Plate (cover With a Towel to Keep Warm). |
|
9
Done
|
Repeat the Cooking Process With the Remaining 5 Dough Portions. |
