Rosemary and Sea Salt Flatbreads by Byron Smith and Tess Robinson
Rosemary and Sea Salt Flatbreads by Byron Smith and Tess Robinson

Rosemary and Sea Salt Flatbreads by Byron Smith and Tess Robinson


Ingredients

"If you ask us what our favourite snack is, we will most likely say cheese, dips and flatbread. We've even been known to call it a meal at least twice a week. The one challenge we've always faced with flatbreads, though, is the crazy ingredients they sneak into store-bought ones. We recently embarked on a mission to create our own healthy version, using only the good stuff. This recipe goes perfectly with freshly made guacamole or our smoky baba ghanoush on page 149. The only downside to these babies? They are insanely addictive (you have been warned!)." - Byron Smith and Tess Robinson.

Homemade pizza dough (type pizza dough into our search bar) or make your own.
1/3 cup olive oil
1 Tbs fresh rosemary, chopped
1 heaped tsp sea salt flakes

Oh and if you skip the salt and top them with sesame seeds instead, these flatbreads can double as a great breakfast option.

Method

Preheat the oven to 180 C (350 F). Line a baking tray with baking paper and then grease with olive oil.

Pat out the dough evenly with your fingers and stretch it to the edges of the baking tray. Cut it into 12 equal squares.

Heat 1 tablespoon of olive oil in a frying pan over medium heat.

Add the first four pieces of dough to the hot oil. They should sizzle a little. Cook each side until golden brown. Press down softly on the dough with a spatula to ensure even browning.

Move the flatbreads to a plate and sprinkle them with rosemary and sea salt. Repeat the process for the remaining batches, adding more olive oil to the frying pan if necessary.

Serve the flatbreads warm with a dip or two.

Credits: Images and text from Slow Down and Grow Something by Byron Smith with Tess Robinson, Murdoch Books, RRP $39.99.

Photo Credits: Alex Carlyle (location), Rob Palmer (food).


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