Flatbread with Rosemary

Flatbread with Rosemary


Flatbread with rosemary are a delicious side dish if you are planning a lovely Indian meal feast. Actually you can use flatbread with rosemary with toppings such as bluecheese, garlic, caremelized onions, left over steak and feta cheese. In our home we usually eat this delicious flatbread with rosemary together with lovely chicken curry. You can definitely eat it with lamb vindaloo or Indian butter chicken. It is also delicious with chicken alfredo pasta or ravioli. You can use this delicious flatbread with rosemary as finger food canapés. Dips, cheese plates,  smoked salmon dips, capers and red onion are some ideas.

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Serves: 4 Prep time: 10 Minutes Cook time: 90 Minutes Ready in: 100 Minutes

Nutrition: Calories 111 Carbs: 23g Protein: 3g Fat: 3g

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10 g instant yeast
500 g all purpose flour
1 teaspoon salt(5ml)
8 Tablespoons olive oil
1 bunch of rosemary, finely chopped
1 Tablespoon coarse sea salt
Rosemary sprigs for gannish
Sprinkle the yeast over the flour and salt.
Mix in 1 cup of lukewarm water and 5 Tablespoons of olive oil and knead into a dough.
Note that the dough must not be sticky.
Use more flour if necessary to prevent it from being a sticky dough.
Cover and put the bowl in a warm place so that it can double in seize.
Mix the chopped rosemary with 3 tablespoons of olive oil.
Turn the dough onto a floured working surface and knead, but don't overdo the kneading, it will make it too heavy.
Form the dough into a square after rolling it out thinly on plenty of flour.
Cut equal seizes of blocks with a pizza knife.
Heat a non-stick pan and fry each piece of flatbread until crispy on both sides - it can be done in batches, but do this on low to medium heat.
Brush lightly with the rosemary oil and sprinkle with sea salt.
Cool them on a wire rack and continue with all the dough that are left.
Garnish with a rosemary sprig.
NOTE: It must be light and crispy on the outside, but soft and chewy on the inside .
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