Homemade Flatbread

To go along with the hummus, I made homemade flatbread and broke them up into small pieces for dipping. These would work well as crusts for individual pizzas too or for topping with some other lovely dip or spread. I just love Martha, I don’t think one recipe of her’s has ever let me down. I came across this recipe in her latest Martha Stewart Living magazine and it intrigued me. It really didn’t take that long to make and I felt so accomplished afterwards! Plus they were savory and delicious! Definitely going to try them as pizza crust very soon. Oh and I actually used dry herbs because that’s all I had on hand and they worked great.

 
Herbed Flatbread
Makes 16 Flatbreads

Ingredients
1 cup warm water (about 110 degrees)
1 teaspoon active dry yeast (from one 1/4-ounce envelope)
3 cups all-purpose flour, plus more for surface and hands
3 tablespoons extra-virgin olive oil, plus more for bowl
Coarse salt
1 teaspoon sugar
1 large egg whisked with 1 tablespoon water, for egg wash
Sea salt, for sprinkling
1/4 cup fresh rosemary or thyme (or a combination)

Directions:
Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.

Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. (Can do all of this in the bowl of a stand mixer fitted with the hook attachment instead of kneading by hand)

Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.

Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.

Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

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    Comments

    1. Autumn @Good Eats Girl says:

      This looks so good!! I'm totally impressed with these! I love flatbreads, and am copying this recipe!!

    2. Kerstin says:

      Mmmm, they look perfect – I'm impressed!

    3. The Waspy Redhead says:

      Yum. I love hummus and make it often, but I've never made my own flatbread. Thanks for the inspiration – cute blog.

    4. Natalie says:

      I've been on the hunt for a good flatbread recipe. I used to get that mag but my subscription ran out…thanks for posting this!

    5. I tried this recipe yesterday and it was delicious! Thanks for the recipe! I enjoyed mine with some pesto and sun dried tomatoes.
      One question though…do you think this could possibly be made in to a loaf of bread? Like perhaps instead of separating it into 16 balls, you can leave it as a ball of dough, let it rise, and follow all the rest of the steps? I’m just curious to see if there are any other steps I need when making a loaf.

      • Macaroni and Cheesecake says:

        So glad you liked it! I would think you could! Just follow the instructions except where you separate it into the 16 balls. Then let it rise and then roll it out into one big piece. Hope that helps!

    6. Just made these. they turned out beautifully, couldn’t have been easier. thanks for the recipe.

    7. Anyone try this on the grill? Im thinking it would be fantastic!

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