homemade flatbread with herbs and sea salt

Jun 9, 2010 Posted by denice johnson on Jun 9, 2010 in body, life | 1 comment

homemade flatbread with herbs and sea salt

This is a delicious and highly flexible recipe. Any combination of herb, salt, pepper or even cheese can be used to create a savory flatbread to use with dips or along side a homemade soup. You can also mix things up and turn the recipe into a sweet flatbread to have in place other sweet treats. Cinnamon and brown sugar instead of herbs and sea salt. The possibilities are only as limited as your imagination!

The following is our main way of making this flatbread. I will include other family favorites after the photos.

ingredients
1¾ c whole wheat flour
1 tbsp thyme
1 tsp baking powder
¾ tsp salt

½ c water
1/3 c olive oil (plus more for brushing)
sea salt
crushed black pepper

parchment paper

directions
Preheat oven to 450°F.

Combine the dry ingredients (keeping about 1/3 of the thyme in reserve), make a well in center, add wet ingredients. Stir with a large spoon until a dough forms. Knead a few times and divide dough into 3 balls. Roll one ball as flat as possible onto parchment paper (must be parchment, you are going to be putting the paper in the oven with the dough). The thinner you get the dough before baking, the crisper your flatbread will be.

Keep the remaining dough covered with plastic wrap in order to keep it from drying out.

Lightly brush rolled dough with olive oil and then press reserved thyme into surface of flatbread. Sprinkle with sea salt and bake on baking sheet until golden and brown in spots. Transfer flatbread to cooling rack (discard parchment) and while it cools prepare next flatbread for baking.

Break cooled flatbread into rustic pieces.

The edges sometimes brown faster than the center and can become overdone. When this happens break off the edges and throw them out.

Enjoy this flatbread with soups, salads or as a snack on its own with or without dips. The children love it for snacks at school which is far preferable to the store bought junky snacks so many kids eat all day.

rolled dough ready for baking

flatbread fresh from the oven – dark edges are normal and can be broken off before serving

once cooled the flatbread is broken into rustic pieces and stored in a semi-airtight container (a little bit of air keeps the flatbread crispy)

Additional flatbread options:
Keep in mind that the basic ingredients should remain the same for all of these options. The only thing you’re changing are the herb and/or sea salt.

Savory-
Dill and Sea Salt (we use this option when I make potato dill soup)
Rosemary and Sea Salt
Chives and Black Pepper
Black Pepper and Sea Salt
Rosemary and Black Pepper
Garlic and Parmesan Cheese

Sweet-
Brown Sugar and Cinnamon
White Sugar and Chocolate (finely grated over top)
White Chocolate
White Chocolate and Dried Cranberries (finely chopped and pressed into dough before baking)

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You might also enjoy these delicious and healthy recipes:
yogurt 2.0
don’t be stingy with the blueberries blueberry muffin recipe
homemade whole wheat crackers