ROSEMARY FLAT BREAD

November 3, 2015

Another lovely bread recipe from my sister in law. This recipe is super easy to make. Best of all it doesn’t need to rest for even a minute. If you want to you can even make this in a cast iron pan on your stove top. Once you figure out how hot your pan needs to be this works really well.

Rosemary is just one way of seasoning this yummy flat bread. You could also add some dried tomatoes in oil and use the tomato oil instead of olive oil.

ROSEMARY FLAT BREAD

  • 1 ¾ cups (214g) flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt [+ more for on top]
  • ½ cup (125ml) water
  • ⅓ cup (83ml) olive oil [+ more for on top]
  • 1 tablespoon chopped rosemary [+ more for on top]

_ preheat oven to 230°C 450°F [put a baking tray in]

_ combine flour, baking powder, rosemary and salt

_ slowly stir in first water than olive oil

fox_rosemary_flatbread

_ knead for 5 to 10 minutes [the longer the better]

_ divide dough into three pieces

fox_rosemary_flatbread

_ flatten out onto some baking paper [using a rolling pin or your hands]

_ place dough with baking paper onto the hot baking tray in the oven

_ bake until top starts to brown nicely

_ take out and brush with olive oil

_ sprinkle with more chopped rosemary

 

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