* Exported from MasterCook *
Flatbreads, Rosemary
Recipe By : Sue Brown
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/4 tsp active dry yeast -- (1/4 oz)
1/4 cup warm water -- plus
1/3 cup warm water -- (110 to 115F)
1/2 teaspoon honey
2 cups all-purpose flour -- divided
1 tablespoon olive oil
1 teaspoon fresh rosemary -- minced
1/2 teaspoon kosher salt
TOPPING:
1 tablespoon olive oil
1 teaspoon fresh rosemary -- minced
1/2 teaspoon kosher salt
My family loves this as a pizza crust. But with a touch of olive oil
and fresh herbs it makes a lovely flatbread appetizer.
Prep: 40 min. + rising
Bake: 10 min.
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 425F. 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" circle. For topping, brush tops with
oil; sprinkle with rosemary and salt. Bake 8 to 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 to 15 seconds.
Cal 197, Fat 5g, Carb 33g, Sod 322mg, Fiber 1g, Pro 5g
S(Internet address):
https://www.tasteofhome.com/recipes/rosemary-flatbreads/
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Per Serving (excluding unknown items): 198 Calories; 5g Fat (22.9%
calories from fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 316mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0428