Rosemary, garlic and Parmesan Flatbreads
These flatbreads are so versatile. They are wonderful torn up and loaded with humous or taramasalata alongside a glass of chilled white wine, but equally they are perfect for sandwiches the following day. We serve them lightly toasted with barbecued lamb sausages and garden salad for supper. If you are making theses on a hot summer's day you can prove them for 3 hours on the kitchen work surface, and they will be ready to bake much sooner than if left overnight. You can bake them in the oven, but they are even more delicious if you bake them on a Welsh Baking Stone . Baking them on a cooker top gives the breads a more indian, or eastern finish to them. If your breads are thick then pop them in the oven and they will bake through the middle but in general they will be flatter and more chewy using a baking stone.
Makes: 6 flatbreads
Freeze? Yes (although best fresh)
- 250g water at 28 degrees
- 100g refreshed sourdough starter
- 450g strong white organic bread flour
- 1 tsp garlic sea salt
- 3 tbp finely chopped rosemary
- 50g parmesan finely grated
- 1 tsp of garlic sea salt to garnish
- 20g water
- 20g natural yogurt
- 1 small beaten free range egg
Mix the water and sourdough starter together in the bowl
Stir in the flour, salt, rosemary and parmesan.
Leave for 10 minutes.
Knead for about 4 minutes then cover the bowl with oiled or sprayed clingfilm, or a dinner plate, and put in the fridge overnight to allow the dough to double size (or on a warm day simply leave on your kitchen worktop).
Preheat to 220˚C/gas mark 8 and put your Welsh Baking stone inside.
Scrape your dough onto a lightly floured work surface. Shape and pat out your dough gently and cut into 6 pieces using a 12cm circular cutter.
One at a time, form the flatbreads to about 6 - 8 inches in diameter (depending on how thick you want your flat breeds to be) by pressing down firmly onto the dough with your fingertips.
Turn the bread 90 degrees and repeat to make a grid pattern in the dough.
Make the egg wash by combining the ingredients and lightly brush the top of each piece of dough, scatter with sea salt and place in the preheated oven.
Reduce the temperature to 200˚C/gas mark 5 and bake the flatbreads until golden, which takes about 12 - 15 minutes on the stone.
Transfer your flatbeds to a wire rack and serve them soon after baking. You can reheat the breads in a hot oven for a couple of minutes before serving.
They will keep for 4 days.