Herbed Flatbread Recipe
Herbed Flatbread Recipe photo by Taste of Home

Herbed Flatbread Recipe

Publisher Photo
Instead of serve the traditional dinner roll, try this delicious flat bread. It is very easy to make and is so flavorful. It goes especially well with homemade soups or salads.—Taste of Home Cooking School, Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 12 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 tablespoon minced fresh herbs
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/2 cup olive oil, divided
  • Sea salt

Directions

  1. In a large bowl, combine the flour, herbs, baking powder and salt. Stir in water and 1/3 cup oil until mixture forms a soft dough. Turn onto a floured surface; knead for 1 minute.
  2. Divide dough into thirds; shape into balls. Roll each ball into a 10-in. circle on parchment paper. Lightly brush each with remaining oil; sprinkle with salt. Slide parchment paper onto a baking sheet.
  3. Bake at 450° for 8-10 minutes or until golden brown. Remove from pan to a wire rack to cool. Repeat with remaining dough. Break into pieces for serving. Yield: 3 flatbreads.
Originally published as Herbed Flatbread in Taste of Home Cooking School Collection Spring 2009, p31

Reviews for Herbed Flatbread

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 27, 2012

"I just made this recipe to see if I would like to take it to our Memorial Day bbq and it's so easy & good. I picked a basil leaf, a few lemon thyme leaves and some chives from the garden and snipped them as small as I could. I didn't have a sheet large enough to make the bread as flat as it needed to be, so I baked in batches. On the last batch, when it was done, I topped it with thinly sliced tomatoes and a sprinkle of mozzarella cheese, then broiled on low for 3 minutes. Amazing."

MY REVIEW
Reviewed May. 3, 2012

"This was great! I was worries by the picture that it would be too floury and dry, but it was fin. I did make it slightly differently. I put it in fourths and didn't press it as thin, but it was great! I cut in strips and we diiped it in our soup. Pretty yummy :)"

MY REVIEW
Reviewed Apr. 30, 2012

"I thought this recipe would end up being more like the traditional flatbread or Naan bread but its more like a softer cracker consistency. It wasn't what I planned but I was still satisfied with the results so I am made a ton to eat instead of chips and crackers. Very yummy and you can change the herbs to get different tastes."

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