Crispy Seasoned Flatbread
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Ingredients

Units: 

Preperation
  1. In food processor, process flour, table salt and sugar to combine.
  2. Add water in steady stream until dough forms a ball. Process another 30 seconds. (Add more flour, if dough is too sticky.)
  3. On a floured board, knead into smooth ball. Divide into 4.
  4. With floured rolling pin, roll into paper-thin rectangle, about 12x8" (30x20 cm).
  5. Transfer to greased baking sheet, stretching back into shape.
  6. Brush with egg white and sprinkle with Herb Salt to taste.
Cooking
  1. Bake at 450°F (230°C) 8-10 minutes until crisp and browned around edges. Cool in baking sheet.
  2. Repeat with remaining dough. Break into long shards.
  3. Store in airtight container up to 2 weeks.

Servings: 4

Ingredients

Units: 

Preperation
  1. In food processor, process flour, table salt and sugar to combine.
  2. Add water in steady stream until dough forms a ball. Process another 30 seconds. (Add more flour, if dough is too sticky.)
  3. On a floured board, knead into smooth ball. Divide into 4.
  4. With floured rolling pin, roll into paper-thin rectangle, about 12x8" (30x20 cm).
  5. Transfer to greased baking sheet, stretching back into shape.
  6. Brush with egg white and sprinkle with Herb Salt to taste.
Cooking
  1. Bake at 450°F (230°C) 8-10 minutes until crisp and browned around edges. Cool in baking sheet.
  2. Repeat with remaining dough. Break into long shards.
  3. Store in airtight container up to 2 weeks.

Servings: 4

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