Rosemary  Whole Wheat Flatbread 

I’m addict­ed to this flat­bread.  I’ve made it three times in a row.  It goes well with soup, hum­mus, sal­ad or just a slice of turkey on top.  You can make the bat­ter at the same time that you are mak­ing lunch or din­ner, or you can make it ahead of time and let it sit for a while for a more com­plex fla­vor. It’s so easy to make and 100% Whole grain, you just can’t go wrong.

 

Ingre­di­ents:

1 cup Whole Wheat Flour

34 tsp salt

12 cup water

3 Tbsp Canola or Olive Oil

1 Tbsp fresh rose­mary

 

Direc­tions:

  1.  Pour the flour into a small bowl, add the salt and stir.
  2. Slow­ly add the water and stir to pre­vent lumps. Cov­er and let sit until oven is heat­ed.
  3. Heat oven to 425 degree F.
  4. Pour Canola or Olive Oil into a 12 inch cast iron skil­let, add the rose­mary.  Once oven is heat­ed place skil­let in oven until oil is hot.
  5. Care­ful­ly take skil­let out of oven and pour bat­ter into skil­let.  Place back into oven and cook for 30–40 min.  Out­er edges should be crisp and cen­ter firm. Cool for a few min­utes and enjoy!


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