Homemade Black Pepper and Rosemary Flatbread – Printable Recipe

Ingredients

• 1 3/4 cups of all purpose flour
• 1 Tablespoon finely chopped fresh rosemary
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup water
• 1/3 cup olive oil, plus more for brushing
• Flaky sea salt (like Maldon)

Special equipment: Parchment paper, rolling pin, and pastry brush

Instructions

1. Preheat your oven to 400 degrees with a heavy duty baking sheet set on the middle rack. (By preheating the baking sheet, it helps to ensure a crispier texture by cooking the flatbread on all sides at once.)
2. In a medium sized mixing bowl, stir together the flour, rosemary, baking powder, salt and black pepper. Make a little well in the center of the dry ingredients and pour the water and olive oil into the space. Stir the wet ingredients into the dry mixture using a wooden spoon until one larger dough ball forms. Gently knead the dough on a wooden mixing board or work surface about 8 to 10 times.
3. Divide the dough into 5 pieces and roll each piece into a small ball. Set the 5 dough balls aside, cover with plastic wrap, and let rest for 10 to 15 minutes. (Try not to skip the resting phase. Allowing the dough to rest helps it roll out into a thinner piece.)
4. After the dough has rested, take one of the balls and place it in the center of a piece of parchment paper. Make sure you re-cover the remaining dough balls with the plastic wrap as you work. Using your rolling pin, roll the dough into in a very thin shape. If the dough sticks to the parchment, hold down the opposite end of the paper with one hand as you press on the rolling pin with the other hand. Don't worry about trying to form a perfect circle; you want the dough to be as thin and even in thickness as possible, so it may take on a wonky shape. Using a pastry brush, gently brush on a thin layer of olive oil and lightly sprinkle the flaky salt over the top of the dough.
5. Place the whole piece (parchment and rolled out dough) into the preheated oven, on top of the hot baking sheet. Bake until the dough turns a pale golden color and has a few darker spots throughout (approximately 9 to 10 minutes depending on your oven). Remove from the oven and allow to cool on a baking rack, discarding the used parchment. Repeat the rolling and baking steps individually for each dough ball. It's OK to roll out each ball in advance, but don't brush on the oil or salt until right before you bake it.
6. Once cool, break into pieces and serve. I highly recommend serving the flatbreads with a brie and some honey, but any soft cheese would be lovely!

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