Simple Provisions

Food does not need to be fancy to be celebrated

Rosemary and Sea Salt Flatbread

Since humans worked out how to use grains around 10,000 years ago we’ve been making unleavened bread. It’s been a staple in many cultures, harking back to the birth of modern civilisation in the Fertile Crescent. You could say we’ve collectively had a decent amount of practice making flatbread, so I’m not sure why I thought it would be difficult. Turns out, all that practice was worthwhile. It’s really quite easy to make very tasty bread with ingredients you probably already have in your pantry (especially if your garden boasts a rosemary bush as my new garden does).

Rosemary and Sea Salt Flatbread

This bread is not a soft, pillowy kind of flatbread like a naan. It more resembles what would happen if pita bread and a cracker got together and had a baby: a sturdy, thin bread that lacks the crunch of a cracker but rewards you with a textured, soft mouthfeel. The olive oil keeps the dough smooth and lends a subtle flavour to the bread, though the real flavour punch comes from the rosemary and salt. If you don’t have rosemary on hand, you could use another sturdy herb like thyme or perhaps add some olives into the mix.

Rosemary and Sea Salt Flatbread

This recipe makes three large flatbreads that you break into pieces designed for nibbling on. They are sturdy enough to carry a dip or to hold a smear of  pate or rillettes. A dollop of goats cheese and jam would sit very well on top. Or perhaps serve them alongside a soup or stew. They keep for a couple of days, so you could try out a few combinations, if you don’t eat them all in one sitting.

Rosemary and Sea Salt Flatbread

Rosemary and Sea Salt Flatbread

Makes three large flatbreads, one of which would sit nicely on a charcuterie plate for two people.

Takes 15 minutes to make the dough, then around 30 minutes to bake the bread in three batches.

Ingredients

1 3/4 cups plain flour
1 tablespoon chopped rosemary plus 2 extra sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Method

Preheat oven to 230°C/450°F with a sturdy baking sheet on the middle rack.

Sift flour into a medium bowl and add chopped rosemary, baking powder and salt. Make a well in centre, then add water and oil and stir with a wooden spoon to form a dough. Knead dough gently on a clean work surface until you have a nice ball (doesn’t require much kneading).

Divide dough into three pieces, setting aside two of them in plastic wrap. Roll out your remaining dough on a sheet of baking paper until the dough is thin and in a shape you like (I went for oval, because I am bad at rolling and that’s just what happened).

Brush the top with extra oil and lightly press some extra rosemary leaves into the dough. Sprinkle with sea salt. Gently lift your baking paper and dough onto your pre-heated baking sheet and pop in the oven until golden, about 8-10 minutes. Transfer flatbread to a rack to cool, discarding baking paper.

Repeat with fresh baking paper for your remaining dough, doing one at a time and leaving the oiling and salting until just before you put the dough into the oven.

Serve broken into pieces.

Flatbread can be made two days ahead and when cool, can be kept in an airtight container in the pantry.

Recipe from Gourmet Magazine, July 2008 

Rosemary and Sea Salt Flatbread

Flatbread served with pork rillettes

Other posts you might like:

How to make labne

How to Make Labne

Parsley, Walnut and Parmesan Pasta

Parsley, Walnut and Parmesan Pasta

Stale Bread Soup

Stale Bread Soup (Ribollita)

 

20 thoughts on “Rosemary and Sea Salt Flatbread

  1. dominikanita says:

    The best things in life are sometimes the simplest.

  2. Looks tasty! I love simple recipes that feature great spices and herbs.

  3. Brittany says:

    Rosemary was made to be on flat bread. This looks so good.

  4. vclayton says:

    Reblogged this on Space Place House.

  5. This looks delicious! I think I am going to use this for one of the potlucks I am attending this month. 🙂 Thanks!

  6. annmahnet says:

    A house with a garden with a rosemary bush? That sounds as heavenly as this flatbread. I love crunchy things topped with mushy things🙂

    1. Amelia says:

      Crunchy things topped with mushy things! Yes! My garden also has a pear and apple tree – I’m beside myself with excitement. Can’t wait till harvest time.

  7. Kristy says:

    I love this and am so glad to see your new recipes piling up on here! I’ve made your chickpea feta salad and homesick toast numerous times. This one looks delicious🙂

  8. Looks delicious! This is certainly on my to-try list!

  9. Susan says:

    Love this. It reminds me of a rosemary crisp bread that I am addicted to in Seattle, which is outrageously expensive. Now I can make my own.

  10. BaranCooks says:

    Great and so simple, thank you for sharing🙂

  11. Courtney Henry says:

    They look yummy! I can’t wait to try them.

  12. Thanks for ones marvelous posting! I actually enjoyed reading it, you happen to be a great author.
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  14. Eugenia says:

    Wow, that’s one of my favourite breads, I had completely forgotten about it! It brings up so many lovely memories and smells. Thanks so much for sharing, I will give it a go soon

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