To be honest I was in love with this idea before I actually started learning how to cook. It was one of the first things I planned to make as soon as I built up the courage... but somehow postponed it and / or forgot about all the way until now :).
When we finally made these little flat-breads (way easier and faster than you might think) we enjoyed it all the way up to the expectations I had about them.
They go wonderfully with any combination of cheese and white wine and are also great with soups. We had them with a Spanish tomato, chickpea and chorizo soup and also on their own, plain. Both manners of serving them were delicious. :)
The recipe yields three flat-breads, studded with rosemary and sea salt, that are then broken into pieces and devoured:
Recipe source(s): Gourmet and Smitten Kitchen. (I saw it first at Deb's but then stumbled upon it in the Gourmet archives, and also noticed that Deb adapted it from them so I thought it would be proper to point out both sources). :)
Last year: Pork steaks with sage sauce and caramelized apples.
Two years ago: Winter tabbouleh with roasted eggplant and feta.
- 220 g all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon chopped rosemary plus 2 extra sprigs
- 3/4 teaspoon salt
- 125 ml water
- 80 ml olive oil plus more for brushing
- flaky sea salt or fleur de sel
Preheat oven to 230 degrees C (almost close to the maximum). Mix the flour with the 3/4 teaspoon salt and the baking powder. Add the tablespoon of chopped rosemary:
Add the water and olive oil and mix into a dough.
Divide it into three equal pieces. Roll the first piece into a 0,3-0,4 cm thick flat-bread. (Shape can be rustic). Put it on a baking paper lined tray and brush it with extra oil. Sprinkle sea salt on top and rosemary leaves from the extra two sprigs (gently pushing them in a bit):
Put it in the oven (on the middle rack) and bake it for 8-10 minutes. Take it out:
Repeat for the other two dough pieces in the same manner: extra oil, sea salt, rosemary, 8-10 minutes each.
It's done, dig in! :)