Easy flatbread with the flavors of parmesan cheese and rosemary.
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 and many pizza doughs are two notable exceptions.
And if you roll it really, really thin, you have a cracker.
I weigh my flour, and encourage you to do the same. It’s by far the best way to have a consistent result when baking nearly anything. I have a few scales, collected through the years, and this one is my favorite.
Feel free to use a standing mixer if you like, fitted with a dough hook. It will save a little time, but be careful not to over-mix the dough. Only use the dough hook until the dough becomes a large raggedly piece. Otherwise your dough may be tough. As soon as you see if come together as a raggedy mass, spill it out onto a work surface and knead by hand into a smooth dough.
If the dough feel very tough after you knead if for a couple of minutes, but it’s still not smooth, allow the dough to rest. Cover it with a towel or plastic for 15 – 20 minutes, and then knead again. This is more likely to happen if you begin with a dough hook.
If baking this at high altitude (5000 – 7000 ft), you may need a little more water. If the dough is dry and cakey, add only a little water, no mare than 1/2 tablespoon, at a time and gently knead it into the dough.
Your workspace can be your countertop or a large wooden board.
If it’s easier for you to roll out the dough in a smaller ball, just split the dough in half and roll it out into two flatbreads. Always cover the dough you’re not rolling out with a towel or plastic to prevent it from drying out and forming a crust. Any dough with wheat flour has this tendency.
Make ahead tip: you can make the dough ahead of time, press into a disc, and wrap in plastic. Store in the refrigerator for up to 2 days. Allow to come to room temperature before rolling out.
Farmhouse Rosemary-Parmesan Flatbread
- Preheat the oven to 400˚ F, and line a baking sheet with parchment paper.
- Whisk together the flour, salt, cheese and fresh rosemary in a large mixing bowl. Add the water a little at a time, using a fork and your fingers to mix it into the flour mixture, until a ragged dough starts to form.
- Empty the mixture out onto a lightly floured workspace, and knead with your hands until the dough comes together into a smooth ball, about 2 - 3 minutes.
- Flatten into a disk shape, and roll to about 1/8" thick. Place on the prepared baking sheet.
- Sprinkle a little olive oil over the surface, along with a few pinches of salt flakes or coarse sea salt.
- Bake for 15 minutes. Turn the baking sheet around and bake for another 5 minutes.
- Serve with olive oil on the side.