Herbed Flatbread

Herbed Flatbread
Herbed Flatbread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3 1/2

    cups AP flour, plus extra for dusting

  • 1/2

    tsp baking soda

  • 2

    tsp fine salt

  • 3

    TBSP chopped fresh rosemary leaves

  • 3

    TBSP chopped fresh thyme leaves

  • 1

    stick butter, cut into 1/2-inch pieces, at room temp

  • 3/4

    cup water, plus extra, as needed

  • 2

    TBSP EVOO

Directions

Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed til incorporated, about 2 minutes. With the machine running, slowly add the water til the mixture forms a dough, adding more water if needed, 1 TBSP at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes til smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic. Refrigerate for 30 minutes. Place a grill pan over medium-high heat. On a lightly floured surface, roll each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with oil and grill 4 minutes each side. Cool slightly before serving.

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