Allergies are commonplace now; but not so much when I was young. Until I was finally diagnosed, I went from one earache to the next, relieved only when my eardrum burst, along with a long list of other problems. As a bonus, I got the chicken pox, measles, and mumps all in the same month that year (and gave them all to my dad, who was one very sick puppy). Overall, a rough time for us all, including my mom who had to take care of both of us.
But it wasn’t all bad. I got pretty good at playing Chinese checkers with my mom, since I was in bed so much. And I got lots of fabulous thick flatbread she used to get from a Lebanese bakery near the pediatrician’s office we spent so much time visiting. It was slightly crisp on the outside, spongy soft on the inside, similar to focaccia, and very exotic to my 6-year-old self. After warming the bread, we split slices open to reveal hot steamy centers, and slathered them with butter. Not yet sure that I liked scrambled eggs, I always stuffed my eggs inside and ate them with the bread and butter melting around them. Honestly, I probably could have eaten liver that way, I loved that bread so much.
Flatbreads have a long history and can be found in some form in most cultures. Lavash, piadina, focaccia, Afghan bread, matzo, rieska, and tortillas are just a few examples. A variety of ingredients can be added to the dough, but at their simplest, flatbread is just flour, water and salt mixed together into a disk and rolled into flat, thin sheets. It’s generally unleavened, although pita bread is an exception. Rolled really, really thin: you have a cracker.
Thinner than the thick, spongy flatbread of my youth, this flatbread is easy and quick to make for any meal.
Rosemary-Parmesan Country Flatbread
Ingredients
- 6 3/4 ounces (1 1/2 cups) all-purpose flour
- 1/4 teaspoon kosher salt
- 3 ounces Parmesan cheese, finely grated
- 1 teaspoon minced fresh rosemary
- 1/2 cup water
- Rosemary olive oil
- Malton salt flakes or coarse sea salt
- Coarse ground black pepper
Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper. Combine the flour, salt, cheese, fresh rosemary, and water together in the bowl of a standing mixer, fitted with a paddle attachment. Mix on low until the dough starts to form, but you still have loose flour and cheese that hasn’t been incorporated into the dough.
Empty the mixture out onto a lightly floured workspace, and knead until the dough comes together into a smooth ball, 2 – 3 minutes.
Flatten into a disk shape, and roll to the approximate size of a baking sheet. Place on the baking sheet.
Sprinkle a little rosemary olive oil over the surface, along with a few pinches of salt flakes or coarse sea salt, and a couple of twists of fresh pepper.
Bake for 15 minutes. Turn the baking sheet around and bake for another 5 minutes.
Serve with rosemary olive oil on the side.
I love flatbreads, and this recipe looks great. Bookmarked!
So do I, and they’re sooo easy to make! Thanks Lynda!
Would love to try this!! How long should it bake? I think the baking step is missing
Oh my gosh!! You’re right. I’ve corrected it now. I recommend baking for 15 minutes, and then turning the baking sheet around and baking for another 5 minutes. The top of the bread should be a very light golden brown, with the edges darker. Thanks soooo much! And I’d love to hear what you think if you make it!
Wonderful! Will do
This looks delicious! I love a good flatbread although I don’t make it much. This looks very easy and very, very tasty! Thanks for sharing!
Thanks so much for your lovely comment, mjskit. It’s really, really easy to make – and soooo good.
Congratulations on your foodbuzz top 9, today!
Thanks so much CJ! I admit I’m both stunned and over the moon at the same time. Very exciting.
this looks so delicious! definitely need to try this!
Thanks so much!! I think you’ll like it a lot
I love flatbreads and this one looks delicious.
Thanks so much LP! I hope you give it a shot – it’s really easy and tasty.
This looks crazy crazy c-raaaazy delicious! I waaaant some!
Thanks Kayle – I’ll mail some to you!
Hi Susan, Made your flatbread = delicious!! I made a second batch with part whole wheat flour and subtituted ground flax, sesame seeds, wheat germ a little malt powder, hmmm, will have to write it all down, but you get the picture. I will be making these often, they go great with summer salads!
make that whole wheat pastry flour and cake flour.
I love your version, Linda! I’m always looking for ways to use ground flax seed too. I’m going to give your version a whirl next. Thanks so much for sharing. And I’m thrilled you tried it – you are such a master baker