Thursday, July 22, 2010

Herbed Flatbread

These are much more like crackers than bread. You could serve them plain, with cheese, or with a vegetable topping like pico de gallo. While these are made with white flour, they would be healthier if made with whole wheat flour.

1 c. warm water

Sprinkle on:
1 tsp. yeast

Stir in:
2 tsp. extra-virgin olive oil
3 c. flour
2 tsp. coarse salt (less if you use table salt)
1 tsp. sugar

Stir until dough forms. Turn out onto a floured surface and knead with floured hands until smooth, about 5 minutes.

Trasnfer to a lightly oiled bowl and cover the bowl with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.

Preheat oven to 350 degrees.

1/4 c. fresh rosemary or thyme or a combination (or 1/8 c. dried)

Mix together:
1 large egg
1 tblsp water

Divide dough into 16 equal pieces and cover with the plastic wrap. Roll out 1 piece of dough to roughly 4" x 10" on a lightly floured surface. Trasnfer to a parchment-lined baking sheet. (Waxed paper does not work!)

Brush with the egg/water wash.

Sprinkle with:
sea salt
rosemary and/or thyme

Repeat with remaining dough, arranging 4 pieces per baking sheet.

Bake, rotating baking sheets halfway through, until crisp and golden, 18-22 minutes. Let cool on sheets on a wire rack.

from Nancy M. who found it in Martha Stewart Living, June 2010, pp. 115, 172.

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