We've been having quite the cold snap in Asheville - I don't ever remember it being this cold here for this long. When it's cold, the only thing I want is soup. My mom made a lot of soup when I was growing up, so it is definitely a comfort food for me. Since I made a big pot of black-eyed pea soup for lunch today, it seemed the perfect opportunity to make some flatbread that I had been wanting to try out. I first saw it on Smitten Kitchen, and was reminded of it on Tracey's blog just a couple of days ago.
This flatbread is so delicious and easy to make, there is really no need to buy crackers ever again! I mean it. The flatbread is crispy and flaky, and very flavorful from the rosemary. It can hold its own against soup, cheese, hummus and all kinds of other toppings. You could use any herb to flavor it with, so it can pair with any cuisine. You could even use spices - I think cumin would be divine - or sesame seeds, heck, dried figs or other fruits would also be wonderful! It is so easy and comes together so quickly, you can whip it up even at the very last minute, making this recipe a must-have in your arsenal.
Crisp Rosemary Flatbread
adapted from Gourmet, July 2008, via Smitten Kitchen
1 3/4 cups unbleached white flour
2 tablespoons chopped rosemary
1 teaspoon baking powder
1 scant teaspoon salt
1/2 cup water
1/3 cup olive oil
coarse sea salt
Preheat oven to 450, and place a baking sheet - I use a baking stone - on the middle rack. Stir together flour, rosemary, baking powder, and salt in a medium-sized bowl. Add the water and olive oil, and using a wooden spoon or dough whisk, stir to incorporate. When the dough comes together, knead it 4 or 5 times. Divide dough into 3 equal pieces - about 5 oz each - and roll them out one at a time on a piece of parchment. Roll it out into very thin circle (no need to be perfect here), no more than 1/8". Lightly brush top of each round with additional olive oil and sprinkle with coarse salt. Slip the dough parchment and all onto the baking sheet in the oven and bake for 10-12 minutes, until lightly golden brown. Repeat with remaining dough. Flatbread will keep in an airtight container for 2 days at room temperature.
Oh, and I should mention that I did make the chocolate piecrust for SMS, but I won't be able to post it until tomorrow, as once it was made there was no light left to shoot it in!