Crisp Rosemary Flatbread

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

| Course Type: Breads

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Quick and delicious. Not as crispy as I'd like, maybe more of a very thin biscuit. But still very good. I divided my dough into four pieces (one for each of us), and tried with each subsequent one to get it thinner and crisper - but with no luck. But it didn't matter to any of the eaters in my house - they loved them, and found the rosemary flavor to be perfect, and their tenderness just right for the two with recently tightened braces.

I used a full T dried rosemary, and crushed it a bit in my mortar and pestle. Everyone loved the flavor.

The most difficult thing about this recipe is keeping the parchment paper flat while you are rolling the dough.

I served this with the mushroom and farro soup, also from smitten kitchen, and a crisp green salad. With the soup in the freezer, this made for a great mid-week meal.

(edited 13th May 2011) (0) comment (2) useful  

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