Healthy & Easy Flatbread Recipe To Try At Home

It may not be a known fact, but we actually have a lot of foodies here amongst the Arnhem team. 
Our girl Tash definitely knows how to live well. While living in isolation she’s been sharing her delicious homemade, go-to recipes and this one is a tried and tested crowd favourite.

That’s why we’re sharing her healthy Salted Rosemary Flatbread recipe with you.

INGREDIENTS

225g refined spelt flour, or unbleached plain flour
1 tsp baking powder or Arrowroot powder
As much fresh rosemary as you want + any other other herbs, spices or edible flowers that you love 
Zest of one unwaxed lemon
100 ml water
50 ml extra virgin olive oil + extra for brushing
Flaky sea salt

METHOD

Pop the flour into a large bowl along with the baking powder and salt ( as much as you want, keeping in mind you will want to add some on top at the end too) and give it a good stir.

Now mix in the rosemary and lemon & anything else you want to add ( I love coriander seed, oregano & thyme) before making a well; pour in the oil and water.

Stir well and then knead a few times before turning out onto a floured surface to lightly knead around 20 times more.

Roll the dough into a sausage shape and pinch off a piece roughly the size of a fig.

Roll this nugget out as thinly as possible on a flour-dusted surface, flouring the pin as necessary.

I aim for a long rustic shape, but you can do anything - just make it thin!

Carefully lift and place each rolled piece onto an oven tray.

Brush with more olive oil, and scatter over with more sea salt.

Bake in a hot (220C/425F) oven for between 8 and 10 minutes, util lightly browned and crisp.

“Warm from the oven, so salty & crispy – it’s divine. Seriously, EVERYTHING tastes better on flatbread," ~ Tash