What is it about fresh, warm, home-baked bread that is so comforting? This Italian flatbread recipe is surprisingly easy to make, and its delicate flavor goes with almost everything. It cooks up so fast; you’ll want to make this for dinner a couple times a week.
3 cups organic flour
1 tsp. kosher salt
2 tsp. baking powder
1 tsp. dried rosemary, minced
1/2 tsp. dried basil leaves
1 tsp. minced garlic
3 Tbs. extra-virgin olive oil
1 cup ice-cold water
Extra kosher salt for sprinkling
Extra olive oil for brushing
Place all dry ingredients in a mixing bowl, and use a fork to gently blend them. Make a well in the center, and pour the oil and water into it. Mix gently until completely blended. If necessary, add a teaspoon or two of cold water; then knead with your hands until dough is smooth.
Pull out a wad of dough about 2 1/2 inches across – slightly larger than an egg or a ping-pong ball. Place onto a lightly floured surface and spread with your fingers into a flat disk about 8 inches across. The top will be uneven.
Heat a large nonstick frypan over medium-high heat. (We used one of those grill pans with the ridges in the bottom, which gave the bread in our photo the sear marks.) When pan is hot, brush the flat dough disk with olive oil and place oiled side down in the pan. Heat for about 2 minutes until a few brown spots appear on the bottom. Brush top with olive oil, flip bread over, and cook another 2 minutes. Slide out of pan onto a plate with paper towels on it, and sprinkle with a little kosher salt. Repeat with the rest of the dough. Serve while warm.
What do you all think about maybe adding some flecks of sun-dried tomatoes to this recipe…or pine nuts? I also think this bread might be delicious with a homemade veggie burger.