SHORTCUT POTATO HERB FLATBREAD
Provided by Tara Bench
Categories main-dish
Time 40m
Yield 12 to 15 appetizer servings, 6 to 8 main servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Divide the dough into 3 pieces. Stretch the dough thinly, pressing the edges into the counter so it doesn't spring back. Let it rest a few minutes, then transfer each piece to the prepared baking sheet.
- Using a mandoline or slicer, slice the potatoes and shallot 1/16-inch thick. Spread a bit of the sliced shallot over each crust, then top with a single overlapping layer of potatoes.
- Sprinkle with the rosemary, 1/2 teaspoon salt and pepper. Drizzle with the olive oil and bake until the crust is crisp and deep brown, about 20 minutes. Serve warm or at room temperature.
HERBED FLATBREAD
One bite of these rosemary-thyme crackers and you'll see how worthwhile it is to make them yourself-especially since the baking time is so short.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
- Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
- Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
- Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
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