Rosemary, Thyme and Garlic Flat Bread
I always see a variety of flat breads offered on various menus when dining out. I've been wanting to play around with my own recipe for a while now and finally came up with one. This recipe is so easy and versatile. You can enjoy them plain as soon as they are cooked - as the dough is flavored with some dried herbs and fresh garlic or you can top them with some fun ingredients to make a nice assortment of appetizers for a cocktail or dinner party. They also keep well in the fridge for about a week or the freezer for up to a month. The first one I made was a Mushroom and Goat Cheese Flat Bread. Then I blistered some grape tomatoes and made one with Mozzarella, Tomatoes and Parmesan Cheese. I happened to have some beef tenderloin in the fridge, so I made another one with Beef Tenderloin, Caramelized Onions and Blue Cheese........ OMG! This was AMAZING and my favorite! Just use your imagination! I'm sure you can come up with some good ones as well! Please share if you do!! You can cut the individual flat breads into 4 or 6 pieces before serving. TIP: When making the dough, make sure to check the temp on the warm water! If the water is too hot it will kill the yeast and if it's not warm enough the yeast will not activate! I will publish the recipes for the different toppings in another post.
Ingredients
- 1 package of Active Dry Yeast
- 2 Cloves of Garlic, minced
- 1/2 TBS Dried Rosemary
- 1/2 TBS Dried Thyme
- 3/4 tsp Kosher Salt
- 1/2 tsp Sugar
- 2 cups Flour
- 1 TBS Extra Virgin Olive Oil
- 3/4 cup Warm Water (100-110 degrees)
Directions
- Step 1 In a large bowl add the yeast, garlic, herbs, salt, sugar and flour
- Step 2 Whisk the dry ingredients until well combined
- Step 3 Make a well in the middle of the dry ingredients and add the olive oil and water
- Step 4 Stir with a wooden spoon until a dough forms adding more water or flour if needed
- Step 5 Transfer to clean, well floured surface and knead until smooth and elastic for about 3 minutes adding more flour to prevent any sticking
- Step 6 Wipe out the mixing bowl and add a little olive oil to coat the bowl. Add the dough and coat all around with the oil
- Step 7 Cover with a damp cloth or plastic wrap, place in a warm area and let the dough rise for about an hour or until doubled in size
- Step 8 Place dough on work surface, cut into 6 pieces, cover with a towel and let it rest for about 5 minutes
- Step 9 Lightly flour your work surface and roll each piece into a thin circle and set aside
- Step 10 In a cast iron skillet, add a little olive oil so the bottom of the pan is lightly coated
- Step 11 Cook each flat bread individually on medium-low heat for about 2 1/2 minutes per side – adding a little more olive oil each time you cook a new piece
- Step 12 Serve immediately or let cool before storing for a later use
- Step 13 You can store them in the fridge for about a week or in the freezer for about a month. Place in a ziplock freezer bag if you are storing for later use.
Sounds delicious! This has definitely motivated me to try and create my own flatbread!!!