Easy flatbread with the flavors of parmesan cheese and rosemary.
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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 tortillas typically use baking powder, such as these easy flour tortillas.
By the way, if you roll this rosemary flatbread really, really thin, you have a cracker.
Flatbread Tips
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 ½ 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.
And check out this bread dipping oil that's wonderful with this bread. It's a delicious, restaurant style bread dipping oil that uses fresh herbs, garlic, grated Parmesan cheese, and a few spices.
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Farmhouse Rosemary-Parmesan Flatbread
Equipment
- rolling pin
Ingredients
- 6 ¾ ounces all-purpose flour, (1 ½ cups)
- ¼ teaspoon kosher salt
- 3 ounces Parmesan cheese, finely grated
- 1 teaspoon minced fresh rosemary
- ½ cup water
- 2 teaspoons extra virgin olive oil
- ½ teaspoon Malton salt flakes or coarse sea salt
Instructions
- 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 ⅛" 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.
Lynda - TasteFood
I love flatbreads, and this recipe looks great. Bookmarked!
The Wimpy Vegetarian
So do I, and they're sooo easy to make! Thanks Lynda!
Lisa
Would love to try this!! How long should it bake? I think the baking step is missing 🙂
The Wimpy Vegetarian
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!
Lisa
Wonderful! Will do 🙂
mjskit
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!
The Wimpy Vegetarian
Thanks so much for your lovely comment, mjskit. It's really, really easy to make - and soooo good.
CJ at Food Stories
Congratulations on your foodbuzz top 9, today!
The Wimpy Vegetarian
Thanks so much CJ! I admit I'm both stunned and over the moon at the same time. Very exciting.
Jenn and Seth (@HomeSkilletCook)
this looks so delicious! definitely need to try this!
The Wimpy Vegetarian
Thanks so much!! I think you'll like it a lot 🙂
LP @dishclips
I love flatbreads and this one looks delicious.
The Wimpy Vegetarian
Thanks so much LP! I hope you give it a shot - it's really easy and tasty.
Kayle (The Cooking Actress)
This looks crazy crazy c-raaaazy delicious! I waaaant some!
The Wimpy Vegetarian
Thanks Kayle - I'll mail some to you! 🙂
lapadia
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!
lapadia
make that whole wheat pastry flour and cake flour. 🙂
The Wimpy Vegetarian
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 🙂