Rosemary and Garlic Flatbreads

Serves 2 (creates 2 flatbreads approx 2cm thick). 

Time required: 25 mins (10 mins prep, 15 mins baking).

Ingredients

- 250g plain flour

- 2 tablespoons of chopped rosemary (or one if you're not obsessed like me!), plus a couple of sprigs for decoration. 

- 4 garlic cloves, finely chopped

- 1 teaspoon of baking power

- a good pinch of salt

- 130ml warm water

- 85g olive oil, plus a little extra for brushing pre-oven

- course sea salt (for sprinkling pre-oven)

Method

1. Pre-heat your oven to 230 degrees conventional / 210 fan / gm 8. In a mixing bowl, combine the flour, rosemary (except the sprigs), garlic, baking power and salt together. Once well-mixed, make a little well in the centre and pour in your water and olive oil. 

2. Either with a wooden spoon or with your hands (I prefer the latter as I feel I have more control), combine everything until you have a dough. It will be very sticky and moist at first, but after about 2-3 minutes of combining, it should all merge together. If too dry, add a tiny bit more water. If too moist, add a slight bit more flour. On a lightly floured surface knead it for only about 20-30 seconds. 

3. Divide the dough into 2 sections and roll out to the thickness of about 2cm. Brush just lightly with some additional olive oil and sprinkle with the course sea salt and finally add the rosemary sprigs to decorate. 

4. Bake for up to 15 mins until golden brown (it may take a little less so keep your eye on it!). Remove and it's ready to eat with your lasagne or pasta. 

The dolce vita indeed! 

J ;) xx