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Ingredients
Makes 6 rounds
2 1/2 teaspoons active dry yeast (1 package)
Pinch of
sugar
2 1/2-3 cups unbleached white flour
1 cup warm water
(105˚-115˚)
3 tablespoons olive oil
3/4 teaspoon
salt
Zest of 2 lemons
3 tablespoons rosemary,
preferably fresh
1/2 teaspoon coarse salt
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Text And Food Styling By Nicki Dwyer •
Prop Styling By Constance McPheeters
Lemon Rosemary Flatbread
Flatbread is best eaten the day it is made. The dough can rise in the
refrigerator overnight and complete its final rising shortly before lunch is
served. The completed breads can also be frozen and defrosted in a 350˚ oven
without much loss of flavor.
1. Sprinkle yeast, sugar, and 1 tablespoon of the flour into 1 cup warm
water. Stir until dissolved. Cover and let stand until foamy (about 15 minutes).
Add 1 tablespoon olive oil.
2. In the bowl of a food processor
fitted with a steel blade, combine 2 1/2 cups of flour, salt and lemon zest.
Add yeast mixture and process until dough forms a ball. (If making by hand, stir
2 1/2 cups of flour, salt and lemon zest together. Pour yeast mixture over flour
and stir to combine.)
3. Transfer dough to lightly floured surface
and knead in additional flour 1 tablespoon at a time until no longer sticky.
4. Place dough in
lightly oiled bowl. Cover with plastic wrap and let rise until doubled. (You may
put dough in refrigerator to rise overnight.)
5. Preheat oven to 450˚.
Punch dough down and divide into six pieces. With fingers press each piece
into a small round directly on a lightly oiled baking sheet. Then press
“dimples” into surfaces (to catch olive oil and rosemary). Cover loosely
with plastic wrap and let rise about 1/2 hour more.
6. Sprinkle flatbreads
with remaining 2 tablespoons olive oil, chopped rosemary and coarse
salt.
7. Bake for 15-20 minutes or until browned.
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