* Exported from MasterCook *
Flatbread, Crisp Thyme
Recipe By :Tracey
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Hand Made Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1 tablespoon chopped thyme -- plus a few extra sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil -- plus more for brushing
flaky sea salt -- (used kosher salt)
The blog states she made 3 equal balls. After she did all she needed
to she bakes them and then breaks each of the 3 baked flatbreads into
pieces. I don't know how many your pieces will break into so I am
putting in 16 as a number of servings (your's may vary).
Place a heavy baking sheet on the middle rack of your oven. Preheat to 450F.
Stir together flour, chopped thyme, baking powder, and salt in a
medium bowl. Make a well in center, then add water and oil and
gradually stir into flour with a wooden spoon until a dough forms.
Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces. Working with 1 piece at a time (keep the
remaining pieces covered with plastic wrap), roll the dough into a
10" round (though don't worry if it's not a perfect circle - rustic
is good!) on a sheet of parchment paper. The dough should be thin.
Lightly brush top with additional oil and scatter small clusters of
thyme leaves on top, pressing in slightly. Sprinkle with sea (or
kosher) salt. Transfer the round (still on the parchment paper) to
the preheated baking sheet in your oven and bake until pale golden
and browned in spots, 8 to 10 minutes. Transfer flatbread (discard
parchment) to a rack to cool, then make 2 more rounds (1 at a time)
on fresh parchment (do not oil or salt until just before baking).
Break into pieces.
Once completely cool, the flatbread can be stored in an airtight
container for 2 days.
Source:
"adapted from Gourmet, July 2008"
S(Internet address):
"<http://traceysculinaryadventures.com/2010/01/crisp-thyme-flatbread.html>"
Yield:
"3 "
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Per Serving (excluding unknown items): 90 Calories; 5g Fat (46.4%
calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch);
1 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0311