CRISP ROSEMARY FLATBREAD
Steps:
- Preheat oven to 450°F with a heavy baking sheet on rack in middle.
- Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
- Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
- Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.
ROSEMARY FLATBREADS
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. -Sue Brown, West Bend, Wisconsin
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS
Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.
Provided by Chef John
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 32m
Yield 60
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
- Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
- Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
- Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
- Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g
HOMEMADE ROSEMARY CRACKERS
Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary
Provided by Emma Freud
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
- On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
- Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
- Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 1.2 milligram of sodium
ROSEMARY SEA SALT BREAD
This is based on a recipe I have had forever, from who knows where, and which I've changed quite a bit. I reduced the salt to 3/4 tsp, as the original 2 tsp was clearly too much for this amount of flour, especially if you sprinkle salt on top. I also reduced the water from 1 cup to 3/4 cup. This makes two small loaves.
Provided by duonyte
Categories Yeast Breads
Time 3h40m
Yield 2 small loaves
Number Of Ingredients 8
Steps:
- Place yeast, sugar and water in a medium bowl. Let it stand 10 minutes or so, until it is bubbly.
- Add one cup of flour and mix well.
- Add remaining flour, salt, rosemary and 1 tbl olive oil, and mix to make a smooth dough.
- Turn out onto a floured board and knead for about 10 minutes, adding additional flour if necessary. Form into a ball.
- Pour 1 tsp olive oil into a medium bowl. Dip the top of the dough into the oil, turn so that it is on the top, and place the dough into the bowl. Coat entire dough ball with oil. (Or, grease the bowl, turn dough to grease the ball).
- Cover and let rise in warm place until doubled, about an hour.
- I put all the ingredients in the bread machine and used the dough cycle. This is a small amount of flour, and you should check it ten minutes or so into the cycle - I used my spatula to push the flour towards the paddle, and this permitted it to turn into a ball of dough. I let the dough rise in the machine without an additional oil.
- Turn out the dough onto a lightly oiled surface, deflate gently, and let the dough stand another five to ten minutes.
- LIghtly grease a baking pan or heat baking stove in 450 deg oven.
- Divide the dough in half, forming into two rounded loaves.
- Brush remaining oil on the loaves (one or two teaspoons should be enough) and sprinkle with the coarse sea salt, to taste. I suggest you sprinkle lightly. Do not use table salt, but flake salt would be good, also.
- Allow the loaves to rise, lightly covered, for about 30 minutes.
- Place in pan or onto the baking stone and bake for 20-25 minutes, or until lightly browned.
More about "rosemary sea salt flatbread food"
ICELANDIC SEA SALT AND ROSEMARY FLAT BREAD | THE …
From thekitchenwitchblog.com
OUR 35+ BEST FLATBREAD RECIPES - THE KITCHEN …
From thekitchencommunity.org
GLUTEN-FREE FLATBREAD WITH ROSEMARY, SEA SALT AND …
From today.com
FANCY CRACKERS - HOW TO MAKE FLATBREAD-STYLE CRACKERS …
From youtube.com
ROSEMARY, OLIVE OIL AND SEA SALT FLATBREAD
From stonefire.com
CRISP ROSEMARY FLATBREAD - RECIPE GIRL
From recipegirl.com
ROSEMARY SEA SALT FLATBREAD | EASY APPETIZER RECIPE
From kevinandamanda.com
4/5 (1)Total Time 15 minsCategory AppetizerCalories 183 per serving
- Roll out pizza dough to approximately a 12×15-inch rectangle. Cut into 12 equal 3-inch squares.
- Heat one tablespoon of olive oil in a 12-inch skillet over medium to medium-high heat. When the oil is hot (about a minute), swirl to coat the bottom of the pan. If the oil doesn’t swirl easily, it’s not quite hot enough yet.
- Add 3-4 pieces of dough to the hot oil. They should sizzle a little. Cook until golden, about 60 seconds per side. Use a spatula to flip. Press down on the dough with the spatula to evenly brown.
- Remove the bread immediately to a plate and sprinkle with rosemary and sea salt. Repeat for remaining batches, adding more olive oil to the pan if necessary. You just need enough to lightly coat the bottom of the pan. Serve warm.
WASA THINS FLATBREAD CRACKERS VARIETY 4 PACK, ROSEMARY & SEA …
From amazon.com
Reviews 2.7K
ROSEMARY AND SEA SALT FLATBREAD - TASTE.COM.AU
From taste.com.au
ROSEMARY SEA SALT FLATBREAD | EASY APPETIZER RECIPE
From pinterest.ca
WASA THINS FLATBREAD CRACKERS VARIETY 4 PACK ROSEMARY & SEA SALT …
From ebay.com
NAIRN'S GLUTEN FREE ROSEMARY & SEA SALT FLATBREAD - 6 PACK
From amazon.ca
ROSEMARY SEA SALT FLATBREAD | EASY APPETIZER RECIPE
From pinterest.ca
HONEY, ROSEMARY AND SEA SALT FLATBREAD RECIPE - PILLSBURY.COM
From pillsbury.com
20 EASY FLATBREAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
ROSEMARY AND SEA SALT FLATBREAD CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
ROSEMARY, OLIVE OIL AND SEA SALT FLATBREAD
From stonefire.com
15 CRUSTY ROSEMARY BREAD RECIPE - SELECTED RECIPES
From selectedrecipe.com
ROSEMARY SEA SALT CRACKERS - BC FARMS & FOOD
From bcfarmsandfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love