Rosemary Flatbreads
“My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer.” —Sue Brown, West Bend, Wisconsin
| Servings | Prep Time | Cook Time |
| 6servings | 40minutes + rising | 10minutes |
| Servings | Prep Time |
| 6servings | 40minutes + rising |
| Cook Time |
| 10minutes |
Ingredients
- Flatbread
- 1/4 oz active dry yeast
- 1-1/2 cup warm water 110° to 115°, divided
- 1/2 tsp honey
- 2 cups all-purpose flour divided
- 1 tbsp olive oil
- 1 tsp minced fresh rosemary
- 1/2 tsp kosher salt
- Topping
- 1 tbsp olive oil
- 1 tsp minced fresh rosemary
- 1/2 tsp kosher salt
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly.
- Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed.
- Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm.
- Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.
Recipe Notes
Nutrition Facts
1 flatbread: 197 calories, 5g fat (1g saturated fat), 0 cholesterol, 322mg sodium, 33g carbohydrate (1g sugars, 1g fibre), 5g protein.
