Our February Daring Baker’s host was Sarah from All Our Fingers in the Pie. She challenged us to make crisp crackers and flatbreads. I chose to make flatbreads. I had never made any Flatbread before this challenge! I was so surprised how easy to prepare it was. I flavored them with italian herbs and sea salt.
It’s really crispy and so good.When I served my flatbread for the diner, my son had a good idea : “we can serve them with a bowl of olive oil and italian herbs”. So we soaked the flatbread in olive oil. Wouah, it was so so delicious!!!! Thank you Sarah for this amazing recipe. It’s a good recipe to surprise your guests 🙂
I liked to spend a snowy afternoon making these Herbed Flatbreads. The dinner was so perfect : Grilled Vegetables/Salad with a Parmesan sauce/Flatbread Yummy!!!!!!
- 1 cup (240 ml) warm water (about 110 degre F/43 degre C)
- 1 tsp (5 ml) (2 3/4 gr) active dry yeast
- 3 cups (720 ml) (420 gr) (15 oz) all-purpose (plain) flour, plus more for rolling
- 3 Tbs (45 ml) of extra virgin olive oil
- coarse salt
- 1 tsp (5ml) (5gr) sugar
- 1 large egg whisked with 1 Tbs (15 ml) water, for egg wash
- sea salt, for sprinkling
- 1/4 cup (60 ml) (7 gr) (1/4 oz) fresh rosemary or thyme
Place the water in a medium sized bowl and sprinkle the yeast. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 tsp coarse salt, and the sugar. Stir until a dough forms.
Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface. Cover with plastic wrap. Let stand in a warm place until it doubles in volume, about 1 hour.
Preheat oven to moderate 350 degre F/180 degre C. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4″x 10″ (10 cm x 26 cm) on a lightly floured surface. Transfer to parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs.
Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.