i want to kneadPosted: October 3, 2009
last night, i brought home a bunch of ingredients for a big salad and an impulse container of houmous. why the houmous? i have no idea, but i wanted it. unfortunately, i didn’t think ahead and ended up with nothing to spread it on or dip into it.
my solution was to make my own flatbread — but the key was to find a recipe that didn’t involve letting the dough rise for an hour or two before baking. thank you, kitchen parade! the final product was very loosely based on this recipe for quick crisp flatbread, but much doughier and less crispy. i happen to like doughy flatbread though 🙂
speedy rosemary flatbread
this makes three large round pieces, with is plenty for 5 or 6 people to tear and dip into houmous, oil and vinegar, etc.
- 1 1/2 cups white flour
- 1/4 cup whole wheat flour
- 1 tsp baking powder
- 2 tsp coarse salt
- 1 tbsp dried rosemary
- 1/3 cup olive oil
- 1/2 cup water
- place a baking sheet into the oven and preheat to gas mark 7 (450F)
- in a bowl, stir together the flours, baking powder, salt and rosemary. make a well in the center and stir in the oil and water with a wooden spoon until a dough forms. lightly flour a work surface and knead gently.
- break the dough into three parts. on a sheet of parchment paper the size of the baking sheet, roll the dough as thin as possible, working from the center out to fill the sheet. brush the top with olive oil and sprinkle with more rosemary and salt.
- place the parchment on the baking sheet and bake for 8 to 10 minutes until the edges are brown and crispy and the top is golden and browned in places.
lesson learned: i want to try making it much thinner next time to get desired crisp effect.