Tuesday, March 24, 2015

Crispy Herbed Flatbread to serve with Hummus

I'm posting this recipe to accompany my latest recipe for Jalapeño Hummus.

Crispy Herbed Flatbread:

Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet pan that will be preheated and then lined with Parchment Paper to bake the Flatbread.

2 C Flour
1 tsp Salt
3/4 C Beer
3 TBS Olive Oil
1 Clove of Garlic, crushed
A mixture of dried herbs. (Thyme, Rosemary, Oregano, Marjoram) You can also use fresh herbs.

In a small bowl:
Olive Oil / Garlic
Set aside.

In a separate bowl, sift together:
Mix with your hands until it forms a dough.
Knead it for 5 minutes and allow to rest for 10 minutes.

On a floured surface:
Roll out a very thin.
Transfer it to a piece of Parchment Paper that has been precut to the size of the Sheet Pan.
Brush the dough with Oil.
Sprinkle evenly with as much or as little herbs according to taste.
(at this point you can also sprinkle with a bit of Sea Salt to taste)

Transfer the dough, on the paper, to the Sheet Pan.

Bake for 5 - 10 minutes, until crispy and golden brown.

Remove the pan to a rack to cool just until you are able to touch it.
Break apart and serve warm with Hummus.

Peace in the Kitchen!

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