Rosemary Lemon Flatbread Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

Steps:

• Preheat the oven 400 degrees F. In a mixing bowl, dissolve the yeast in the water. Add 3 tablespoons of the olive oil, rosemary, garlic, flour, salt and cheese. Mix and knead well by hand until you have a smooth ball of dough. Place the dough in a greased bowl and cover with a damp cloth. Let the dough rise until double in size, about 1 hour. Turn the dough out onto a floured surface and punch down. Divide the dough into 4 pieces. Round each piece of dough. Using your fingers, flatten each round of dough, very thin. Brush each round with olive oil and sprinkle with cheese and kosher salt. Place the dough on a parchment lined baking sheet and bake for 10 minutes. Remove from the oven. Spread both sides of the bread with the horseradish mayonnaise. Layer the beef, cheese, red onions and tomatoes, in-between the bread. Place on a platter and serve with Zaps.

Steps:

• Combine dry ingredients, rosemary and lemon zest in a bowl.
• Stir in, with a fork, olive oil until mixed. Pour in 1/3 cup.
• water and stir. Add more water gradually until a dough is.
• formed. Knead dough for 6-8 minutes on a lightly floured.
• surface. Cover dough and let rest for 15 minutes. Divide dough.
• into 8 sections. Roll dough out to about 5-6 inches diameter.
• In a hot iron skillet, place dough and turn over when dough is.
• puffed and has brown flecks. Cook other side as well. Store inches.
• a covered container to soften for sandwiches. Makes 8 flatbread.
• * Spread a mixture of butter or butter/oil mixture, garlic.
• salt, grated parmesan cheese and minced garlic on flatbread.
• and bake at 375 for a few minutes until warmed.

Steps:

• Preheat oven to 450°F with a heavy baking sheet on rack in middle.
• Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
• Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
• Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Steps:

• Preheat oven to 425 degrees. In a small saucepan, heat butter and oil over medium heat. Add garlic and salt; cook, stirring, until garlic is fragrant but not browned, about 1 minute. Remove from heat; set aside.
• Sprinkle the bottom of two rimmed baking sheets with cornmeal. Divide the dough into four equal pieces. Roll out each piece into a 1/4-inch-thick round. Arrange two rounds on each sheet. Brush with butter mixture, leaving most of the garlic behind. Sprinkle rounds with chopped rosemary; arrange a few small sprigs on top of each.
• Bake flatbreads until golden brown, about 15 minutes. Transfer to a wire rack to cool slightly. Drizzle with oil, and season with salt. Serve warm or at room temperature.

Steps:

• Combine flour, salt and rosemary in a large bowl.
• Stir in water and oil until dough comes together.
• Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
• Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
• Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
• On a lightly floured surface, divide the dough into 6 portions.
• Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
• Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
• Repeat the cooking process with the remaining 5 dough portions.

Steps:

• In large bowl, combine flour, yeast, salt, rosemary and zest.
• Add 1 5/8 cups water, stir until blended (dough will be shaggy and sticky)
• Cover with plastic wrap.
• Let dough rest at warm room temperature (70F) until surface is dotted with bubbles (12-18 hours) Pleace dough on lightly floured surface.
• Sprinkle dough with flour, fold dough over onto itself once or twice.
• Cover loosely with plastic wrap and let rest 15 minutes.
• Using very little flour, gently and quickly shape dough into a ball. Generously coat smoot cotton towel with cornmeal.
• Put dough, seam side down, on towel. dust with more flour or cornmeal. Cover with another towel; let rise until dough is more than double in size and does not readily spring back when pokked with a finger, about 2 hours.
• t least 30 minutes before dough is ready, put 2 3/4 quart cast-iron pot in oven; preheat oven to 450°F.
• Remove pot from oven.
• Slide hand under towel; turn dough over, seam side up, into pot; it's OK if it looks messy.
• Cover with lid; bake 30 minutes.
• Uncover, bake until loaf is browned, 15-30 minutes more.
• Set pot on wire rack; cool 10 minutes.
• Using oven mitts, turn pot on side; gently turn bread, it will release easily.

Steps:

• In a small saucepan, bring 2 cups water to a boil; add rosemary sprigs. Reduce heat; simmer, covered, 10 minutes., Remove and discard rosemary. Stir in sugar and honey until dissolved. Transfer to a pitcher; refrigerate 15 minutes. , Add lemon juice; stir in cold water. Serve over ice. If desired, top with additional lemon slices and rosemary sprigs.

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.