Rosemary Flatbread
Easy, happy dough adapted from Emiril's New Orleans Cooking.
Equipment
- parchment paper for 2 baking sheets
Ingredients
- 1 tsp active dry yeast
- 3/4 cup warm water, about 110 degrees
- 4 tbsp olive oil 3 in dough, 1 brushed after cooking
- 2 tbsp chopped rosemary, basil or any herb
- 1 tbsp chopped garlic
- 2 cups flour
- 1/2 tsp salt
- 1/4 cup cornmeal
- 1 tsp kosher salt
Instructions
- In a medium bowl, dissolve the yeast n the warm water. Add 3 tablespoons of olive oil, garlic, flour and salt.
- Mix and then turn out of a lightly floured surface and knead by hand into a smooth ball of dough.
- Lightly oil a bowl and put dough in, cover with parchment and a warm, damp dishtowel, allow to rise for an hour or until double in size.
- Preheat oven to 400 degrees F.
- On lightly floured surface, roll out dough to a circle and cut into 6 equal pieces. Flatten each peice with your fingers, stretching them out a bit and even adding some holes. Spread on parchment covered baking sheets and bake until golden brown, about 10 minutes but sometimes takes more.
- When removed from oven, brush each piece with some of remaining olive oil and sprinkle with kosher salt. Serve warm.
Nutrition
Serving: 1wedgeCalories: 250kcalCarbohydrates: 37gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 583mgPotassium: 71mgFiber: 2gSugar: 0.2gVitamin C: 0.002mgCalcium: 7mgIron: 2mg
Tried this recipe?Let us know how it was!