Crisp Rosemary & Olive Oil Flatbread

Recipe for: BREAD – CRISP ROSEMARY & OLIVE OIL FLATBREAD

Ingredients:

·        230g plain flour

·        1 tblsp chopped rosemary + 2 sprigs

·        1 tsp bicarbonate of soda

·        ¾ tsp salt

·        125ml water

·        75ml olive oil + extra for brushing

·        Salt for sprinkling

Method:

1.      Heat oven to 220C

2.      Lightly oil three baking trays

3.      In a bowl stir together the flour, rosemary, bicarb and salt

4.      Make a well in the centre and gradually add the water and the oil

5.      Stir in until a dough forms

6.      Knead gently 4 or 5 times

7.      Divide dough into three pieces

8.      Cover two with clingfilm

9.      Roll out the other into 9” round and place on an oiled baking tray

10.   Lightly brush the top with oil, sprinkle bits of rosemary and oil

11.   Bake for 8-10 minutes until light brown

12.   Transfer to a rack to cool

13.   Repeat with other two dough pieces

What else you need to know:

1.      Will keep at room temperature in airtight container for a couple of days