Mediterranean Rosemary and Garlic Flatbread

    32 minutes

    No yeast is required to make this quick and easy crusty Mediterranean flatbread that includes fresh rosemary for extra depth of flavour.

    1 person made this

    Serves: 12 

    • 1 3/4 cups (255g) plain flour
    • 4 sprigs fresh rosemary, chopped, or to taste
    • 1 teaspoon baking powder
    • 3/4 teaspoon salt
    • 1/2 cup (125ml) water
    • 1/3 cup (80ml) olive oil
    • 2 teaspoons plain flour, or as needed
    • 2 teaspoons olive oil, or as needed
    • 1/2 teaspoon sea salt, or to taste
    • 1/2 teaspoon garlic powder, or to taste

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat oven to 230 degrees C.
    2. Combine 1 3/4 cups flour, 1 tablespoon rosemary, baking powder and 3/4 teaspoon salt. Add water and 1/3 cup olive oil; stir until dough is well combined.
    3. Sprinkle a work surface with 2 teaspoons flour. Turn dough out onto the surface and knead until smooth, 6 to 8 turns. Divide dough into 3 sections; keep covered with plastic wrap while shaping flatbreads.
    4. Shape each third on a sheet of baking paper; flatten into a thin round 25 to 30cm thick. Brush lightly with about 1/2 teaspoon olive oil. Sprinkle lightly with sea salt and garlic powder. Press thin clusters of rosemary into the dough. Repeat shaping and coating the remaining dough sections; place them on a baking tray.
    5. Bake in the preheated oven until beginning to brown, 12 to 14 minutes. Cut with a pizza knife immediately or let cool and break into pieces.

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