Poppy Seed And Rosemary Flatbread Recipes

ROSEMARY FLATBREAD

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, stir together the water, yeast and honey.
• Add 1 cup of the flour.
• Beat well with a wire whisk until smooth and creamy.
• Let rest at room temperature for 5 minutes.
• Add 2 tablespoons of the olive oil, rosemary, sage, salt and a second cup of flour.
• Whisk hard for 3 minutes or until smooth.
• Add the remaining 1/2 to 1 cup of flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
• Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
• Coat a baking sheet with vegetable cooking spray.
• Place the dough on the baking sheet and shape into a 9-inch round that is 1-inch thick.
• Brush with the remaining 1 tablespoon of olive oil.
• Bake for 20-25 minutes or until golden brown.

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

ROSEMARY FLATBREADS

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

SEEDY CRISPS

Steps:

• In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
• Preheat the oven to 450 degrees F.
• For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
• For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
• For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
• Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

SIMPLE ROSEMARY FLATBREAD

Steps:

• Combine flour, salt and rosemary in a large bowl.
• Stir in water and oil until dough comes together.
• Turn onto a lightly floured surface; knead until smooth, about 5 minutes, dusting surface lightly with flour as needed.
• Place dough in an oiled bowl, cover with plastic wrap, and let rest for 30 minutes at room temp or up to 2 hours in the fridge.
• Heat a 10" to 12" cast iron or other heavy skillet over medium heat until a drop of water sizzles off on contact.
• On a lightly floured surface, divide the dough into 6 portions.
• Roll each piece into 8" round, put in the heated skillet and cook until golden brown spots appear on the bottom and the bread begins to puff, 1- 2 minutes.
• Flip the bread, and cook until spots appear, then transfer to a plate (cover with a towel to keep warm).
• Repeat the cooking process with the remaining 5 dough portions.

POPPY SEED AND ROSEMARY FLATBREAD

Steps:

• Combine flour, rosemary, poppy seeds, salt and pepper in a large bowl.
• Make a well in the center of the dry ingredients and add olive oil and water.
• Blend the flour mixture into the water and oil gently, using your hands.
• Turn the dough onto a work surface and knead for a couple of minutes, until smooth.
• Cover and refrigerate for 1 hour.
• Place a pizza stone onto bottom rack of oven and preheat to 450.
• Take a small chunk of dough (about golf ball size) and roll very thin, either by hand or with pasta machine- preferable- I go to notch 5 on the machine.
• Transfer to pizza stone.
• You should be able to fit 4 on the stone at one time.
• Bake 8-12 minutes or until crisp and golden.
• Cool slightly and brush with a bit of olive oil and sprinkle with kosher salt.
• Store in an airtight container.