Herb Flatbread (from Gourmet magazine)
1 3/4 c. unbleached flour
1 t. baking powder
1/2 t. salt
1-2 T. fresh herb of choice
1/2 c. water
1/3 c. oil
Heat oven to 450 with a pizza stone on middle rack. Combine dry ingredients and herbs. Make well in center and pour in oil and water. Stir with spoon until a soft dough forms. Turn out onto parchment paper and knead about 5-6 times to bring dough together. Can be divided into 2-3 small balls and rolled flat, or rolled out as one large circle. Drizzle olive oil over top, sprinkle with sea salt and more herb and transfer, parchment and all to heated stone. Bake until browned in spots and fragrant- time will depend on how thin dough is rolled. Remove from oven and cool (don’t cool on stone- it will continue to bake). Slice with pizza cutter and enjoy.
Please, may I have some?
wow, that tomato’s color is so beautiful! Did you grow it?
I just picked you as one of my top 5 favorite blogs. Come over to my blog to pick it up please
that tomato is gorge! i’m w/ jaden on that one!
It sure was a gorgeous tomato but I did not grow it. It’s an heirloom variety- I think a Brandywine. It was an amazingly delicious item- far worth the price tag.
This post makes my mouth water!
That is a stunning tomato!! what a neat idea -flatbread on a pizza stone. i need to try that. looks wonderful!!
[...] olive oil, thin garlic slices and some sun-dried tomato, although I’m pretty certain that I have found flatbread nirvana already, and am reluctant to mess with that [...]