Rosemary Sea Salt Flatbread
This flat
bread with rosemary sea salt is the perfect aperitif or side dish to accompany
dinner! It is golden, delicious, crispy on the outside and soft and chewy on
the inside. The dough is lightly fried in olive oil and garnished with fresh
rosemary and sea salt. Yum!
INGREDIENTS
- 1 tsp table salt
- 2 tsp olive oil
- 2–6 Tbsp coconut oil for frying
- 3 springs fresh rosemary, finely chopped (about 1 1/2 Tbsp worth)
- 3 1/2 – 4 cups flour (I used all-purpose)
- 2 tsp yeast
- 2 tsp honey
- 1 1/2 cups warm water (105 – 110F)
- 1 – 1 1/2 Tbsp kosher salt, for topping
INSTRUCTIONS
First, in a
stand mixer or large bowl, mix the yeast, honey and water and let the yeast
bloom. When you have bubbles that look like beer foam, you're ready to go.
Then, add
table salt and 3 1/2 cups flour. Mix by hand or on medium-low speed for about 3
minutes, or until the ingredients begin to assemble.
Increase speed to medium
and knead for 10 full minutes. The dough is ready when it is smooth and sticky,
not sticky. The bowl will probably be clean too, but it is not necessary. Add
additional flour 1 tablespoon at a time until you reach the right consistency.
Add the
fresh rosemary and knead for another minute.
Drizzle with
olive oil around the outside edge of the dough and using a spatula, turn the
dough in the oil to coat.
Cover with a
towel and place the dough in a warm place to rise until it doubles in size,
about an hour.
When the
dough is ready, lightly flour your work surface and unmold the dough. Hit the
dough and divide it in half. Set aside a piece to work with one at a time.
Roughly push
the dough into a large circle. Visually divide the dough into thirds, then fold
the outer thirds in the middle (as if you were folding a towel). Turn the dough
90 degrees and repeat the folding of the thirds. At this point, your dough
should have the shape of a square. Turn the dough over so that the folds are at
the bottom.
Using a
rolling pin, roll the dough into a long strip, rolling in one direction.
You
can roll up and down, OR side by side, but don't do both.
Once you
have a long strip, cut the dough in half. Cut each half in half.
Then cut each
half in half again. You should now have 8 pieces of dough.
Melt 2
tablespoons of coconut oil in a large cast iron skillet over medium-low heat.
The pan is ready when you pass your hand about an inch from the oil and feel
the heat escape from the pan.
Add 3-4
pieces of dough to the pan. Bake the dough for about 3-5 minutes, or until
golden. Turn over and cook on the second side.
When the
dough is cooked, place on a plate and immediately sprinkle with kosher salt. Do
your best not to eat the whole pan.
When you
have put the last portion of dough in the pan, repeat the folding and rolling
method for the second half of the dough. Fry as above.
Rosemary and
sea salt flatbreads are best the same day, but they're not too bad the next
day. I recommend reheating in the oven to crisp them. Happy Cooking Time.
