This recipe for flatbread is a delicious recipe, but like all flat breads, it doesn't keep well so it must be consumed the day it's made.
1 cup warm water
1 teaspoon active dry yeast
3 cups all purpose flour, plus more for surface and hands
3 tablespoons olive oil
2 teaspoon salt
2 teaspoons sugar
1 large egg, whisked with 1 tablespoon water, for egg wash
1/4 cup fresh rosemary or thyme leaves, or a combination of both.
Coarse salt or ground Parmesan cheese for sprinkling over the flatbreads.
This batch should have stayed in the oven a bit longer. I took it out too soon partly because I was anxious to see what the recipe tasted like. Two thumbs up!
- Place water in a medium bowl, sprinkle with yeast, let stand until foamy, about 5 minutes.
- Stir in flour, oil, salt, and sugar. Stir to form a dough.Turn out to floured surface and knead until smooth.
- Transfer to greased bowl, cover with plastic wrap and let rise until doubled, for about 1 hour.
Rub some olive oil over the surface of the dough, cover with plastic wrap and then wrap a towel over the bowl so that the dough is kept warm.
I let the dough rise for two hours. It looked pretty good!
- Preheat oven to 350°F.
- Divide dough in 16 pieces, cover with plastic wrap.
- On a floured surface, use a rolling pin to roll each piece of dough to 4"x10", then transfer to parchment lined baking sheets, brush with egg wash, sprinkle with herbs and coarse salt or ground Parmesan cheese.
- Bake, rotating sheets half way through, until breads are crisp and golden, about 18-20 minutes. Let them cool slightly before eating. They taste best when they are fresh out of the oven. These flatbreads are delicious!!! Can you tell from this post that I love bread?