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flatbread with herbs takes 5 minutes to prepare.

flatbread with herbs takes 10 minutes to cook.

flatbread with herbs makes 6 servings.

The ingredients for flatbread with herbs are:

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup water

1/3 cup olive oil

any variety of herbs you enjoy chopped (be creative here, they only add a nice hint of flavor and freshness)

Here is how you make flatbread with herbs:

prehead oven to 450 and place baking stone in if you have one. to a med sized bowl add flour, baking soda, salt & mix with your hand to combine. add in any desired herbs (rosemary, basil, thyme, ground pepper, mint --- these add wonderful hints of flavor to your flatbread when baked in but not strong overtones of flavor). make a bowl shape in the flour mixture and pour in your oil and half the water. mix gently by hand to incorporate the ingredients. add additional water as needed to allow all the ingredients to combine and form a ball. (this ball should be formed but not solid or sticky --- if it is, you just added too much water, so add a bit more flour to make the consistency correct.) lightly flour a surface and kneed the dough only about 4-5 times to further combine. divide dough into 3 parts. taking one part, on the lightly floured surface roll out until very thin. lift onto parchment paper, top with any additional desired yumminess and slip into the oven, parchment paper and all. ((i found that using a pizza peel for this worked the easiest)) bake for 10ish min. watching for light browning to signal doneness. remove, cut immediately with a sharp knife and enjoy. repeat with additional flatbreads, cooking only one at a time. will stay fresh for 7-10 days Serving Size:?makes 3 flatbreads --- 6 generous servings Number of Servings: 6Recipe submitted by SparkPeople user REALGIRL2.

The nutritional information for flatbread with herbs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 160.2

• Total Fat: 9.5 g
• Cholesterol: 0.0 mg
• Sodium: 275.9 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 0.6 g
• Protein: 2.2 g