I spent a long time scrolling Pinterest for flatbread recipes before I found one I like. My Pinterest board contains a large number of flatbread recipes that I have never tried and never will try. I tend to shy away from anything that needs an hour to rise - I never make anything that much ahead of time, let alone have time to let it rise. This flatbread does not use yeast and can be made within half an hour.
Flatbread is the perfect go to thing to quickly whip up to have with dips. I have made this particular recipe numerous times and it is always super yummy. I find it goes well with hummus or baba ganoush. Make sure you roll it really thin and when you think it is thin enough, roll it a little thinner as it does tend to rise a little more than expected in the oven. Yes, you get to use a rolling pin or a wine bottle, wine bottles make great rolling pins and have an added bonus of having wine inside which you can drink while eating your flatbread - it's win win.
1 3/4 cups plain flour
1 tablespoon chopped rosemary plus extra leaves
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus some olive oil spray
Heat the oven to 180C fan forced
Sift flour into a bowl and add chopped rosemary, baking powder and salt.
Make a well in centre, then add water and oil and stir with a wooden spoon to form a dough.
Knead dough gently on a floured work surface until you have a ball.
Divide dough into three pieces.
Roll out each piece of dough out on a sheet of baking paper until the dough is thin and in a shape you like.
Spray the top with oil and press the extra rosemary leaves into the dough.
Sprinkle with sea salt.
Gently lift your baking paper and dough onto your baking sheet
Repeat with fresh baking paper for your remaining dough, doing one at a time and leaving the oiling and salting until just before you put the dough into the oven.
Bake in the oven until golden, about 8-10 minutes. Transfer flatbread to a rack to cool, discarding baking paper.
Serve broken into pieces.
The flatbread an be stored for two days in an airtight container but it never really lasts that long around our place.