Food recipes
Poppy Seed and Rosemary Flatbread
Poppy Seed and Rosemary Flatbread Ingredients: wheat flour, white, all-purpose, unenriched spices, rosemary, dried spices, poppy seed salt, table spices, pepper, black water, bottled, generic oil, olive, salad or cook...
Poppy Seed and Rosemary Flatbread
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
spices, poppy seed
salt, table
spices, pepper, black
water, bottled, generic
oil, olive, salad or cooking
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
spices, poppy seed
salt, table
spices, pepper, black
water, bottled, generic
oil, olive, salad or cooking
Directions:
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.