Crisp Rosemary Flatbread

Page: smittenkitchen.com/2008/08/crisp-rosemary-flatbread/

| Course Type: Breads

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This didn't turn out very well when I made it, but I see a lot of potential so I want to pass on my lessons learned.

I found that it helps to roll your dough very thin to make sure you have a crispy flatbread instead of a chewy flatbread. It's difficult to get this texture consistently but you probably will just need to practice a few times to understand what thickness produces the best final texture. (Likewise you don't want to make it too thin because the bread will tend to burn).

I sprinkled the rosemary and salt on top but found that they mostly fell off after cooking. It would be good to go over the dough with a rolling pin to ensure that the seasonings get firmly pressed into the flatbread.

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