Side Items

Rosemary Flatbread *Corrected* is for Side Dish.

Rosemary Flatbread *Corrected* takes 10 minutes to prepare.

Rosemary Flatbread *Corrected* takes 10 minutes to cook.

Rosemary Flatbread *Corrected* makes 12 servings.

The ingredients for Rosemary Flatbread *Corrected* are:

1 3/4 Cups Unbleached All Purpose Flour
2 tablespoons chopped fresh rosemary
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil, plus more for brushing
Flaky sea salt

Here is how you make Rosemary Flatbread *Corrected*:

Preheat oven to 450 degrees F, with a heavy baking sheet on the middle rack. Stir together flour, chopped rosemary, baking powder and salt in a medium bowl. Make a well in the center, then add water and oil and graduallystir into flour with a wooden spoon until a dough forms. Knead the dough gently a few times. Divide the dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round. Shape can be irregular, the dough should be thin. Lightly brush the top with additional olive oil and sprinkle with sea salt (you can add more rosemary to the top if you wish - press it in lightly). Side the dough, still on the parchment, onto the preheated baking sheet and bake until pale golden and browned in spots, 8-10 minutes. Immediately, using a pizza wheel, cut the dough into 8 pieces. Cool completely on a rack. Repeat with remaining 2 dough pieces. Store in an airtight container. Serving Size: Makes 24 pieces, 2 pieces per servingNumber of Servings: 12Recipe submitted by SparkPeople user HILDEMOTT.

The nutritional information for Rosemary Flatbread *Corrected* is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 125.8

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 233.0 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 0.5 g
• Protein: 1.9 g

The dietary needs meet for Rosemary Flatbread *Corrected* is Vegan