Flatbread with Rosemary

Flatbread with Rosemary

Ballyknocken letter B

Makes 8 large flatbreads

This is Italian fast food usually served immediately, filled with cheeses, roasted garlic vegetables, salami or prosciutto.  


400g flour plus extra for dusting
3 tsp finely chopped rosemary
1½ tsp salt
3 tbsp. extra virgin olive oil
250ml warm water
Extra virgin olive oil, for frying

Brush the mixing bowl for proving the dough with olive oil. In a separate bowl, place the flour, rosemary, salt and olive oil.  Pour in the warm water to form soft dough. Pour the dough to a floured surface and knead for 5 minutes until elastic and smooth. Transfer the dough to the oiled bowl and leave in the fridge overnight or for at least 12 hours. Well worth leaving overnight as it makes the dough smooth and elastic.
Remove from the fridge, leave for half an hour to reach room temperature. Divide the dough into 8 equal pieces and using a rolling pin roll each to about a 20cm circle. The dough should be 2mm thick.
Heat a little olive oil in a large non stick frying pan over a medium heat.  Place the circle into the pan and cook for 1½ to 2 minutes on both sides.
Serve warm with your favourite dips, or wrapped around your favourite ingredients such as roasted pepper, rocket pesto and goats cheese.
Tip: Once cooked, fold over while still hot and then stuff with all your favourite fillings. 

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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