Rosemary and Salt Flatbreads

November 6, 2012 in Baking, Bread, Flour, Oil, Rosemary, Savoury, Sides, Snacks, Spices, Vegetarian by Amy

Here’s some advice: Don’t make these if you’re on a diet and promising yourself that you’ll have a nibble to make sure it tastes okay and give the rest away. Because that’s just not going to happen.

What is going to happen is that you will eat four in one night and feel very sick but very happy. My goodness, this is a good recipe. Very little kneading, very little effort, huge and tasty rewards.

This is my unleavened flatbread (a flatbread that hasn’t been raised) for the Bake the Bake Off challenge  Yup, I’m still on week two round one. It’s going more slowly than anticipated….

Excuse the foggy photos halfway through this post. I was cooking at chilli at the same time and it steamed up the kitchen.

I know people are scared of bread, but you don’t have to be here. Just combine salt, flour and rosemary in one bowl and oil with water in another. Make a well in the centre of the dry ingredients, pour in the wet ingredients and mix.


Turn the dough out onto a lightly oiled surface and knead, just a few times, until the dough smooths out. Then divide the dough into three equal sections.


Pop two of the balls back into the bowl and cover the bowl with clingfilm. Divide the remaining ball into two. Lightly flour the rolling pin and roll each half into a flatbread. This flour is important — you can see the difference in the finished product. In the photo below, the bread on the left didn’t have this extra shot of flour and the bread on the right did.


Anyway. Once you’ve rolled the bread out, pop it onto one half of the parchment. Do the same with the other section of dough. Then brush the top with more oil, scatter over more salt and stick some random rosemary sprigs into the top. Bake for 10-15 minutes, until golden, bubbly and just started to go brown at the edges.

Transfer to a wire rack and leave to cool — or at least cool enough to eat. Repeat with the other two balls of dough until you have six flatbreads.


I think that deserves a close up, don’t you?


Note that there are only four in that photo? Garry and I had already eaten two at this point. Just couldn’t stop. Good luck not doing the same!

Rosemary and Salt Flatbreads
Yields 6
Easy to make and incredibly delicious, these salty flatbreads go well with chilli/curry but can also be eaten on their own.
Write a review
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 400g plain flour
  2. 3 springs of rosemary, plus extra to decorate
  3. 1.5 teaspoons of salt, plus extra to taste
  4. 240ml water
  5. 160ml oil
Instructions
  1. Preheat the oven to 230C and line a baking tray with greaseproof parchment
  2. In a large bowl, combine the flour, chopped rosemary leaves and salt.

 In a jug or a smaller bowl combine the oil and the water
  3. Make a well in the centre of the dry mix and add the oil and water. Use your hands to bring the flour into the water, mixing together until you have a dough
  4. Turn the dough out onto a lightly oiled surface and knead once or twice until the dough is smooth. Then divide the dough into three equal sections
  5. Put two of the sections back in the bowl and cover with clingfilm. Divide the remaining ball into two
  6. Lightly flour the rolling pin and roll each half into a flatbread. Put them on the baking parchment, brush lightly with oil, scatter over more salt and randomly add some rosemary sprigs into the top
  7. Bake for 10-15 minutes until golden, bubbly and just started to go brown at the edges. 

Transfer to a wire rack and leave to cool
She Cooks, She Eats http://www.shecookssheeats.co.uk/

Related posts: