Herby flatbreads

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 🙂

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  • 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)

  1. Pre-heat oven to 220C fan
  2. 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.
  3. Add the wet ingredients (water & oil) and combine until you have a smooth, soft dough.
  4. 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.
  5. Drizzle with olive oil, and sprinkle with flaked sea salt and the extra fresh herbs you held back.
  6. Bake for approx 15 minutes/until golden.
  7. Serve 🙂

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