Crisp Rosemary Flatbread Recipe

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 Crisp Rosemary Flatbread Recipe


For this flatbread, you’re going to add the wet ingredients to the dry. Typically, when baking a cake, the process is the opposite — you’ll add the dry ingredients last, once your fat and liquids have all been mixed together. But in a cracker recipe like this, similar to pasta or pizza dough, you’ll want to incorporate the water slowly into the dough, adding only as little as you need.



Now, notice that our recipe requires warm water and not hot or cold water. This is important to not scald the baking powder, but give it enough lift to actually make a soft, pliable dough. To achieve the right temperature of water, you can mix boiled water with tap water.



Make a well in the center of the flour mix, and slowly add in the oil and warm water. Stir the liquids into the flour by using a spatula or a wooden spoon, just until the mixture comes together in a dough.





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