Garlic Rosemary Flatbreads

A few weeks back, I went on an excursion to Whole Foods.

Cue the funeral march.

My poor, poor bank account.  Literally.

If I had all the money in the world, I would shop there exclusively.  One of my friends affectionately refers to it as the “food museum”.  It makes me laugh every time.  This particular visit was for an assortment of cheeses for girl’s night.  I always go to Whole Foods for quality cheese and meat and other specialty items that I can’t find at my regular grocery store.  And, let’s be serious, I spend most of my money on cheese anyways.  I made a cute little cheese board that was a huge hit:

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From left to right: Aged cheddar, Gouda, Goat cheese

I bought some olive oil crackers, almonds, and apples to accompany the cheeses.  An additional accompaniment to the cheeses could be these delicious rosemary flatbreads.  They took almost no time to make and were a delicious homemade snack to have around.

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They would be just as delicious dipped in hummus, or a fragrant olive oil, or even alongside a bowl of soup.  Although sometimes it seems like dough can be a hassle (I tend to stay away from recipes involving pastry dough), this would be easy for bakers with little experience.

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Garlic Rosemary Flatbread

1 3/4 cups plain flour
1 tablespoon chopped rosemary plus 2 extra sprigs
1 tsp garlic powder
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing

Preheat oven to 450 degrees and place a sturdy baking sheet on the middle rack.  Combine flour, rosemary, garlic powder, baking powder, and salt in a medium bowl.  Create a small well in the middle of the dry ingredients and add water and olive oil.  Mix carefully with a wooden spoon until ingredients are combined.  Pour onto a clean surface and knead just until dough comes together.

Divide dough into 3 equal portions.  Place one piece of dough onto parchment paper and wrap remaining dough in plastic wrap.  Roll out dough until it is in your desired shape and about a 1/8 inch in thickness.  Brush with a little olive oil and sprinkle with extra rosemary.  Lift parchment paper carefully onto heated baking sheet and bake at 450 for 8-10 minutes.  Repeat individually with remaining dough.  Serve broken into pieces.

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