Sunday, 29 August 2010
Rosemary and nigella flatbreads
Something crisp to nibble on. Heady rosemary or nigella seeds can be added for interest and crunch, but the scattering of sea salt is obligatory.
250g plain flour
1 tsp baking powder
¾ tsp fine sea salt
100ml olive oil
½ tsp nigella seeds or 1 tbsp finely chopped rosemary
For the topping ~
a pinch of flaky sea salt
either a pinch more nigella or a little extra rosemary
1) Sift the flour, baking powder, salt and the rosemary or nigella seeds into a bowl and make a well in the centre. Pour the oil and water into the well and stir in with a spoon until it comes together. When it has formed a ball, knead it gently between your hands a few times.
2) Divide the ball into 3 and roll each one out into a 25cm square onto a sheet of baking parchment. Brush a little more oil on top of each piece, then scatter with either the rosemary or nigella, and the extra salt. Score each square gently with a knife to create lines where it will snap once it has cooked. Try not to cut through the dough if possible.
3) Bake for 5 minutes at 425f/220c/gas mark 7 then reduce the heat to 375f/190c/gas mark 5 and bake for a further 8-10 minutes. The flatbreads are done when they are golden and crisp.