Rosemary Garlic Flatbread
- 1 ts Yeast
- 3/4 c Warm water
- 3 tb Extra-virgin olive oil
- 1/4 c Chopped basil
- 1/2 ts Salt
- 1 tb Minced garlic
- 2 tb Chopped fresh rosemary
- 2 1/4 c All-purpose flour
- 1 ts Kosher salt
In a small bowl dissolve yeast in water; stir in 3 tablespoons of oil, basil, salt, garlic and 2 1/4 cups of flour. Work dough with your hands until it comes together in a ball; set aside in a small oiled bowl, loosely covered, 1 hour.
Heat a stovetop grill over high heat. Or heat oven to 350 degrees and grease 2 baking sheets with 1 tablespoon oil each. Turn out dough on a well-floured surface and flatten. Cut into 8 wedges and pull each until dough is very thin and nearly transparent. Brush grill lightly with oil. Grill, turning several times with tongs, about 8 minutes in all, until crisp and browned. Brush with oil and sprinkle with kosher salt.
Alternatively, place flatbreads on baking sheets. Brush with remaining oiland sprinkle with kosher salt. Bake until brown and crisp, 20 to 25 minutes.
November 25th, 2006 at 12:16 am
[...] Melissa was in charge of the dough, because I have a poor track record with food that requires yeast (I do make a great flatbread, which does technically require yeast, but I think it’s just in there to make me feel like I can handle yeast. I can’t.) I have to say she did a thoroughly phenomenal job with the yeast and the rising and the whole thing, and it was very yummy. I was in charge of the sauce, which I had quizzed Matt about extensively as he was making it. Here’s my rendition. [...]