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    Home » BREADS, PIZZA AND SAVORY TARTS

    Farmhouse Rosemary-Parmesan Flatbread

    May 9, 2012 18 Comments

    Easy flatbread with the flavors of parmesan cheese and rosemary.

    Rosemary Parmesan Country Flatbread-The Wimpy Vegetarian

    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.

    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.

    Rosemary Parmesan Country Flatbread-The Wimpy Vegetarian
    Print Recipe
    5 from 1 vote

    Farmhouse Rosemary-Parmesan Flatbread

    A simple flatbread recipe flavored with a little Parmesan cheese and rosemary. It's finished with a drizzle of oil.
    Prep Time20 mins
    Cook Time20 mins
    Course: Bread
    Cuisine: American, Italian
    Keyword: simple flatbread
    Servings: 4 servings
    Author: The Wimpy Vegetarian

    Equipment

    • a sturdy baking sheet
    • Kitchen scale
    • Whisk
    • 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.

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    Reader Interactions

    Comments

    1. Lynda - TasteFood

      May 09, 2012 at 1:06 pm

      I love flatbreads, and this recipe looks great. Bookmarked!

      Reply
      • The Wimpy Vegetarian

        May 10, 2012 at 2:12 pm

        So do I, and they're sooo easy to make! Thanks Lynda!

        Reply
    2. Lisa

      May 10, 2012 at 4:19 pm

      Would love to try this!! How long should it bake? I think the baking step is missing 🙂

      Reply
      • The Wimpy Vegetarian

        May 10, 2012 at 4:46 pm

        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!

        Reply
        • Lisa

          May 10, 2012 at 4:58 pm

          Wonderful! Will do 🙂

          Reply
    3. mjskit

      May 11, 2012 at 7:35 am

      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!

      Reply
      • The Wimpy Vegetarian

        May 11, 2012 at 10:20 am

        Thanks so much for your lovely comment, mjskit. It's really, really easy to make - and soooo good.

        Reply
    4. CJ at Food Stories

      May 11, 2012 at 10:09 am

      Congratulations on your foodbuzz top 9, today!

      Reply
      • The Wimpy Vegetarian

        May 11, 2012 at 10:21 am

        Thanks so much CJ! I admit I'm both stunned and over the moon at the same time. Very exciting.

        Reply
    5. Jenn and Seth (@HomeSkilletCook)

      May 11, 2012 at 12:27 pm

      this looks so delicious! definitely need to try this!

      Reply
      • The Wimpy Vegetarian

        May 11, 2012 at 12:59 pm

        Thanks so much!! I think you'll like it a lot 🙂

        Reply
    6. LP @dishclips

      May 14, 2012 at 3:10 pm

      I love flatbreads and this one looks delicious.

      Reply
      • The Wimpy Vegetarian

        June 04, 2012 at 9:13 am

        Thanks so much LP! I hope you give it a shot - it's really easy and tasty.

        Reply
    7. Kayle (The Cooking Actress)

      May 28, 2012 at 1:15 pm

      This looks crazy crazy c-raaaazy delicious! I waaaant some!

      Reply
      • The Wimpy Vegetarian

        June 04, 2012 at 9:13 am

        Thanks Kayle - I'll mail some to you! 🙂

        Reply
    8. lapadia

      July 07, 2012 at 10:40 am

      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!

      Reply
      • lapadia

        July 07, 2012 at 10:40 am

        make that whole wheat pastry flour and cake flour. 🙂

        Reply
        • The Wimpy Vegetarian

          July 07, 2012 at 10:46 am

          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 🙂

          Reply

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    Susan at The Wimpy Vegetarian

    I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

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