Rosemary Citrus Flatbread

[Guest guest]

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.