Friday, January 8, 2010
Lemon Rosemary Flatbread
This flatbread is a snap to prepare and is beyond versatile. I found this on Tracey's Culinary Adventures, and made it while tweeting with my Twitter buddy, Kayte of Grandma's Kitchen Table. Kayte made it with thyme, as did Tracey, but I went with rosemary as that's what I have in the garden. I also used lemon olive oil from my adopted tree, and sprinkled it with fleur de sel.
After combining flour, rosemary, salt and baking powder, you add water and olive oil to form a dough. After dividing the dough in three pieces, you roll out each piece of dough on a piece of parchment, brush with olive oil and sprinkle with herbs and salt. Bake until browned and enjoy!
If you'd like the recipe, you can find it here or here or even here. Once you make it, you'll start thinking of all the ways you can change it up. Go ahead, give it a try!