Guest guest Posted April 8, 2010 Report Share Posted April 8, 2010 Rosemary Citrus Flatbread 2 cups flour 1/2 tsp. kosher salt 1 tbsp. fresh rosemary, chopped 1 tsp. lemon zest 2 tbsp. extra virgin olive oil 2/3 cup warm water Combine dry ingredients, rosemary and lemon zest in a bowl. Stir in, with a fork, olive oil until mixed. Pour in 1/3 cup water and stir. Add more water gradually until a dough is formed. Knead dough for 8 minutes on a lightly floured surface. Cover dough and let rest for 15 minutes. Divide dough into 8 sections. Roll dough out to about 5 to 6 inches diameter. In a hot iron skillet, place dough and turn over when dough is puffed and has brown flecks. Cook other side as well. Store in a covered container to soften for sandwiches. Makes 8 flatbread. Spread a mixture of butter or butter/oil mixture, garlic salt, grated parmesan cheese and minced garlic on flatbread and bake at 375 degrees for a few minutes until warmed. Quote Link to comment Share on other sites More sharing options...
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