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

Rosemary flatbread
Rosemary Flatbreads
Rosemary Flatbreads
Servings Prep Time Cook Time
6servings 40minutes + rising 10minutes
Servings Prep Time
6servings 40minutes + rising
Cook Time
10minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.