Rosemary Flatbread by Jennifer Balin, Badass Bagels
3 cups semolina flour
3 cups all-purpose flour
2 t kosher salt
3 t fresh rosemary, rough chopped almost 2 cups of water
1/2 cup extra virgin olive oil
extra virgin olive oil for drizzling salt for sprinkling
Preheat your oven to 450°f, and place a pizza stone on the very bottom of the oven floor (you can use an upside-down sheet pan if you haven’t got a stone.)
find yourself a very large bowl. add the flours, salt, and rough chopped rosemary, then whisk with your hand to combine. make a well in the center, and pour in the water and the oil. UsIng a fork, pull the dry ingredients into the wet ones, working from the outside and rotating the bowl. When the fork has done enough to moisten the flour, use your hands to bring the dough together. squeeze dough together for a minute, then turn it over and squeeze again—no need to overwork! Gather dough up into a ball (it will look shaggy) and wrap well in plastic. store in the fridge for at least one hour (or up to one week). It will soften up while in the fridge.
remove the chilled dough from the fridge, and working with one small piece
at a time (the size of a small egg), roll it out very thin. start by flattening the egg shape—roll out so it’s oblong or round but uneven, keep turning it a quarter turn and roll again. transfer the dough to the stone in the hot oven. bake for 7–9 minutes, until light brown and crispy. remove from oven and drizzle with olive oil and salt.
these treats can sit on your counter partially wrapped for up to one week, but they probably won’t last that long. 🙂
Yield: About 30 large Flatbreads