Fabulous Flatbread with Sea Salt & Rosemary

Having bought a packet of flatbread at great expense recently, I decided to have a go at making it,  surely it couldn’t be that hard - after-all it’s a very simple bread, made with flour, water, and salt which is mixed together,  flattened, rolled and baked.

This recipe is definitely one to have in your collection. It’s really quick and easy to make, and you can play with the flavour variations.

Perfect to serve with hummus, guacomole, or add to an antipasto board.

Divide the dough into 3 pieces

Roll one piece at a time between 2 pieces of baking paper

Brush dough with olive oil, sprinkle with sea salt and rosemary

Cooked flatbread

Serve with hummus or dip of your choice

Ingredients

• 210g plain flour
• 1 tsp baking powder
• 3/4 tsp salt
• 1 tbs chopped fresh rosemary
• 120ml water
• 80ml olive oil, plus extra for brushing
• Sea salt flakes
• extra chopped rosemary for topping

Method

1. Preheat the oven to 200C and also heat an oven tray.
3. Mix together the flour, salt, baking powder, and rosemary in a large bowl. Make a well in the centre. Combine the water and oil and pour into the well, gradually stirring it all together with a wooden spoon until a dough forms. Knead gently on a lightly floured surface 4 or 5 times.
5. Divide dough into 3 pieces and roll out 1 piece at a time between two pieces of baking paper (keep remaining pieces covered with cling wrap) into a 20cm round or other rustic shape. The dough should be thin about 2mm thick.
6. Remove the top piece of baking paper and brush the dough lightly with the extra olive oil, and sprinkle well with sea salt flakes and extra rosemary.
7. Make sure you only do this just before they go into the oven.
8. Transfer the dough, on it’s baking paper, to the hot oven tray and bake for about 10-12 minutes, or until it is a light golden brown and crisp on the edges.
9. Cool on a rack while you roll out the next two breads and cook them one at a time.
10. Store in an airtight container for up to 2 days.