Rosemary Lemon Flatbread Recipes

ROSEMARY LEMON FLATBREAD

Steps:

• 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 6-8 minutes on a lightly floured.
• surface. Cover dough and let rest for 15 minutes. Divide dough.
• into 8 sections. Roll dough out to about 5-6 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 inches.
• 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 for a few minutes until warmed.

ROSEMARY FLATBREADS

Steps:

• 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., 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., 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. 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.

SIMPLE ROSEMARY FLATBREAD

Steps:

• Combine flour, salt and rosemary in a large bowl.
• Stir in water and oil until dough comes together.
• Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
• Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
• Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
• On a lightly floured surface, divide the dough into 6 portions.
• Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
• Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
• Repeat the cooking process with the remaining 5 dough portions.