I saw this recipe X the other week and HAD to try it out! I’ve been looking for a quick flatbread recipe for ages, and this was just perfect.
Baking powder instead of yeast means there’s no waiting time for the bread to prove; simply mix together the ingredients and then bake! I doubled all the ingredients, (but I’ll leave the original amounts below) and used slightly different herbs – just happened to be what was knocking around. My home-grown basil plants are only just getting their second set of leaves, so nowhere near ready to use yet.
Thank you Linda for the lovely recipe 🙂
- 1 3/4 cups plain flour
- fresh rosemary, chopped
- dried rosemary
- fresh thyme, ripped up
- dried basil
- 1 teaspoon baking powder
- pinch salt (+extra flaked salt for sprinkling on top)
- 1/2 cup water
- 1/2 cup olive oil (+extra for drizzling)
(makes 2 large flatbreads)
- Pre-heat oven to 220C fan
- Combine dry ingredients together; that’s your flour, herbs (save some fresh herbs back for sprinkling over the top at the end), baking powder & salt.
- Add the wet ingredients (water & oil) and combine until you have a smooth, soft dough.
- Roll out the dough to about the thickness of 1-2 pound coins – either on a floured surface or between 2 sheets of clingfilm/baking paper. Cut the dough in half, and place each on their own baking trays.
- Drizzle with olive oil, and sprinkle with flaked sea salt and the extra fresh herbs you held back.
- Bake for approx 15 minutes/until golden.
- Serve 🙂