Rosemary Flatbreads
Ingredients
- Ingredients
- 500 grams (approximately 18 ounces) Pastry flour
- 1 cube (approximately 1 1/2 ounces) fresh Yeast (42 g)
- 6 garlic cloves
- 2 rosemary
- olive oil
- coarse Sea salt
Preparation steps
Dissolve the yeast in 300 ml (approximately 1 1/4 cups) lukewarm water until foamy. Place the flour in a bowl and stir in the yeast until the mixture forms a smooth dough. If necessary, add some more flour, the dough should not stick to your hands. Transfer to a lightly oiled bowl, turning to coat.
Cover and let stand in a warm place until the dough has doubled in bulk, about 1 hour. Thinly slice the garlic. Rinse the rosemary, shake dry, pluck the needles and chop coarsely.
Preheat the oven to 200°C (approximately 390°F). Divide the dough into 8 equal pieces. Knead and shape the dough into flat cakes. Brush each flat bread with olive oil. Sprinkle the rosemary and garlic top and let rise 20 minutes. Sprinkle the sea salt over the tops, place them on a parchment-lined baking sheet and bake until the flatbreads are puffed and crisp, 20-25 minutes. Serve hot, warm, at room temperature or cold.
