Dec 10, 2012
Better than store-bought, this easy Sea Salt and Rosemary Flatbread is crispy and addictive!
Extra virgin olive oil, as needed
1 cup all purpose flour
2 tbsp. extra virgin olive oil
1/2 small onion
1 to 2 tbsp. water
Dried rosemary, crushed
Preheat oven to 350 degrees F. Brush 2 to 3 large baking sheets with extra virgin olive oil.
Add flour and pinch of salt to a bowl. Add 2 tbsp. extra virgin olive oil. Mix with your fingertips to combine.
Mince the onion in a food processor.
Add minced onion and 2 tbsp. water to flour mixture. Stir and knead to combine, adding more water, if needed.
Divide dough into 14 to 16 pieces.
Roll each piece as thinly as possible. Transfer to lightly oiled baking sheets.
Brush flatbreads with olive oil and sprinkle with sea salt and rosemary.
Bake until crisp and lightly golden brown, about 10 to 12 minutes.
Yield: 14 to 16 servings.