Flaky Rosemary Flatbread

The fastest way for a recipe in my bookmarks to make it into my kitchen is through nostalgia. One of the foods that I frequently seek out yet rarely replicate are the rosemary flatbreads that I used to get from the open kitchen of a long-gone lunch place in Whistler. I finally decided it was time to give these a shot again, and I think these flaky planes of herb-y deliciousness may have just surpassed the original.

While it took me a while to find a delicious flatbread worth raving about, it only takes a few minutes to pull this recipe together. I’m often a little slow in the kitchen (I double check things- attention to detail!) but these were dressed up and ready to go to a party in about 45 minutes, which included my 5 minute search for parchment paper and cleanup.

Flaky Rosemary Flatbread

Adapted from Smitten Kitchen
Ingredients:
1 3/4 cups all-purpose flour
1 1/2 tablespoons fresh chopped rosemary plus the needles from 2 sprigs
1 teaspoon baking powder
3/4  teaspoon salt
1/2 cup water
1/3 cup olive oil plus extra for brushing
Flaky sea salt
Fresh-ground pepper

Preheat oven to 450°F; put a heavy baking sheet or stone on the middle rack to heat up in the oven.

Stir together the dry ingredients in a medium-sized bowl. (Flour, baking powder, salt, and chopped rosemary) Make a well in the center and pour your oil and water into it. Gradually stir the mixture until the dough begins to form. Knead dough -briefly!- on a floured surface to combine, but there’s no need to spend much time here.

Divide the dough into three sections.  Leave all but one section of dough under a piece of plastic wrap to rest. Roll out your first section of dough into a thin layer on a sheet of parchment paper. I was out this time, so I rolled it right onto a thin cookie sheet. (Tip: the dough is really oily, which may stick to your rolling pin. Put an extra sheet of parchment or saran wrap over the top to keep them separated)

Brush the top of the first bread with a bit of olive oil and distribute some of the remaining rosemary needles across the top. It helps to press the rosemary into the dough a bit to keep them in place. Finish with a sprinkle of flaky sea salt and a few grinds of black pepper and then the first bread is ready for the oven.

Pick up the dough using the parchment paper (or cookie sheet) and transfer it to the hot baking sheet. Bake until golden brown, approximately 10 minutes. The first time I made these I under-cooked them a bit, so wait until they’re actually starting to brown in the thin spots and edges. While this one is baking start rolling out the next section of dough onto a new sheet of parchment.

You can wait until these are all out of the oven and have cooled on racks etc. … but they’re mighty good fresh from the pan.

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