Best Rosemary Garlic Flatbread Recipes

ROSEMARY GARLIC FLATBREAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• 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.
• 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.
• Shape each third on a sheet of parchment paper; flatten into a thin round 10 to 12 inches 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 sheet.
• 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.

GARLIC-ROSEMARY FLATBREAD

Steps:

• Preheat oven to 425 degrees. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.
• Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.
• Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.

ROSEMARY & GARLIC FLATBREAD

Steps:

• Dissolve yeast and sugar in warm water and rest for 5 minutes.
• Grind salt with rosemary and garlic in pestle and mortar to form a paste.
• Add 2 tablespoons olive oil to paste and mix well.
• Add yeast water and olive oil/herb mix to flour and knead to an elastic dough.
• Rest for 30 minutes in a warm place.
• Turn dough out on lightly floured surface and divide in 8 or 10 portions.
• Roll each portion out to 1/8 inch and brush both sides lightly with oil.
• Grill on a hot grill (coals or gas) for 3 minutes a side until puffy and done.
• Serve warm.