Skip to main content New<> this month
Get the Allrecipes magazine

Rosemary Garlic Flatbread

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos
10

"Easy flatbread without yeast. Store in airtight container or resealable bag."
Added to shopping list. Go to shopping list.

Ingredients

32 m servings 129
Original recipe yields 12 servings (3 flatbreads)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Combine 1 3/4 cups flour, 1 tablespoon rosemary, baking powder, and 3/4 teaspoon salt. Add water and 1/3 cup olive oil; stir until dough is well combined.
  3. Sprinkle a work surface with 2 teaspoons flour. Turn dough out onto the surface and knead until smooth, 6 to 8 turns. Divide dough into 3 sections; keep covered with plastic wrap while shaping flatbreads.
  4. Shape each third on a sheet of parchment paper; flatten into a thin round 10 to 12 inches thick. Brush lightly with about 1/2 teaspoon olive oil. Sprinkle lightly with sea salt and garlic powder. Press thin clusters of rosemary into the dough. Repeat shaping and coating the remaining dough sections; place them on a baking sheet.
  5. Bake in the preheated oven until beginning to brown, 12 to 14 minutes. Cut with a pizza knife immediately or let cool and break into pieces.

Nutrition Facts


Per Serving: 129 calories; 7 14.5 2 0 260 Full nutrition

Explore more

Reviews

Read all reviews 0