 |
Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 16 |
|
Individual flatbreads with fresh herbs. I am going to try these as a pizza crust. Ingredients:
1 cup warm water (110 degrees) |
1 teaspoon active dry yeast |
3 cups flour |
3 tablespoons extra-virgin olive oil |
salt |
1 teaspoon sugar |
1 large egg (whisked with 1 tablespoon water for egg wash) |
sea salt |
1/4 cup fresh rosemary (or a combination) or 1/4 cup fresh thyme (or a combination) |
Directions:
1. Place water in a bowl and sprinkle in yeast; let stand until foamy, about 5 minutes.
2. Stir in flour, oil, 2 teaspoons salt, and sugar until a dough forms; turn out onto a floured surface and knead until smooth, about 2 minutes.
3. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
4. Preheat oven to 350 degrees F.
5. Divide dough into 16 pieces; roll each piece to about 4x10 on a lightly floured surface.
6. Transfer to a baking sheet covered with parchment paper (about 4 per sheet); brush each with egg wash.
7. Sprinkle herbs and sea salt over each flatbread.
8. Bake until crisp and golden, about 18 to 22 minutes, turning halfway through cooking.
9. Let cool on a wire rack.
|
|