Mmm, gourmet made easy. You simply must try these flatbreads with fig butter or dried figs and a slice of brie. Rosemary and the perfect companion to your favorite cheese…what more could one ask for?
- 1 3/4 cups white whole wheat flour or whole wheat pastry flour
- 1/4 chopped rosemary (or less..I just really love rosemary)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil
- Garnish — olive oil, some fresh rosemary sprigs, course sea salt
Preheat oven to 450 F.
Mix all the dry ingredients (flour, rosemary, baking powder, salt). Make a well in the center and add the water and olive oil. Gradually stir in the wet with the dry ingredients. The dough will be oily and a little sticky.
Form the flatbreads into whatever shape you like. I used my hands and a rolling pin to form them into 5″ by 2″ rectangles, but I could also see them as rounds, or cut into small crackers with a pizza cutter. They’re best about 1/4 inch thick, and look good a little imperfectly formed (read “rustic”). Use a pastry brush to brush a little more olive oil on the surface, and sprinkle with sea salt and some fresh rosemary sprigs (push them in a little so they stick). Bake until golden in spots and around the edges, about 10 minutes.