Rosemary Sea Salt Flatbread
- Prep Time: 65 mins
- Cook Time: 10 mins
- Total Time: 1 hour 15 mins
- Yield: 16 pieces 1x
- Category: Breads
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 2 tsp yeast
- 2 tsp honey
- 1 1/2 cups warm water (105 – 110F)
- 1 tsp table salt
- 3 springs fresh rosemary, finely chopped (about 1 1/2 Tbsp worth)
- 2 tsp olive oil
- 3 1/2 – 4 cups flour (I used all-purpose)
- 2–6 Tbsp coconut oil for frying
- 1 – 1 1/2 Tbsp kosher salt, for topping
Instructions
- In a stand mixer or large bowl, combine yeast, honey and water and allow the yeast to bloom. When you have bubbles that resemble beer foam, you’re ready.
- Add table salt and 3 1/2 cups flour. Mix by hand or on medium-low speed for about 3 minutes, or until the ingredients start to come together. Increase the speed to medium and knead for a full 10 minutes. The dough is ready when it feels smooth and tacky, not sticky. The bowl will likely be clean too, but it’s not necessary. Add additional flour 1 Tbsp at a time until you reach the right consistency.
- Add the fresh rosemary and knead for one more minute.
- Drizzle the olive oil around the outer edge of the dough and using a spatula, turn the dough over in the oil to coat.
- Cover with a towel and place the dough in a warm spot to rise until it is doubled in size, about one hour.
- When the dough is ready, lightly flour your working surface and turn out the dough. Punch down the dough and divide it into two pieces. Set aside one piece so you’re working with one at a time.
- Roughly push out the dough into a large circle. Visually divide the dough into thirds and then fold the outer thirds into the middle (as if you’re folding a towel). Turn the dough 90 degrees and repeat the folding of the thirds. At this point your dough should be shaped like a square. Turn the dough over so the folds are on the bottom.
- Using a rolling pin, roll the dough out into one long strip by rolling in just one direction. You can roll up and down, OR side to side, but do not do both.
- Once you have a long strip, cut the dough in half. Cut each half in half. Then, cut each half in half again. You should now have 8 pieces of dough.
- Melt 2 Tbsp coconut oil in a large cast-iron skillet over medium-low heat. The skillet is ready when you hover your hand about one inch from the oil and you feel the heat coming off the pan.
- Add 3-4 pieces of dough to the skillet. Cook the dough for about 3-5 minutes, or until golden brown. Flip over and cook on the second side.
- When the dough is cooked, remove to a plate and immediately sprinkle with kosher salt. Do your best not to eat the entire pan.
- When you’ve put the last portion of dough in the skillet, repeat the folding and rolling method for the second half of dough. Fry as directed above.
- Rosemary sea salt flatbreads are best the day of, but they’re not too bad the next day. I recommend reheating in the oven to crisp them up.