this may very well be my favorite thing to eat. it is a summer staple food of mine, which is kind of ridiculous as it required you to turn on the oven to 450 degrees for about 15 minutes if you include the preheating. i eat this with sharp cheddar, fruit, raw veggies, and smoked salmon when i can get my hands on it. and of course a glass (or bottle) of wine. it makes the perfect light snack, lunch, dinner, breakfast, or even dessert.
the flatbread base is also a good staple for your baking repertoire since you can top it with whatever you like. though this version is my favorite, i often rub the flatbread with pressed garlic and sea salt and top it with olive oil and rosemary when it is done baking. the possibilities are endless.
i owe deb of smitten kitchen a million thanks for sharing my new favorite food. find the original recipe here. i simplified it a touch by not topping the flatbreads with cheese since i always eat them with plenty of it. that also means you only have to open the oven twice: once to put it in and once to take it out, rather than lots of opening and 450 degree heat slamming you in the face and hanging out in the rest of your house for the next hour.
i then complicated it a touch by dividing the dough into 16 pieces to roll out rather than a couple large sheets. i like the look of the individual flatbreads better, and i found they were easier to roll out evenly and turned out better for me.
honey-thyme flatbread with sea salt
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/3 cup olive oil
1/2 cup water
olive oil, to top
honey, to top
sea salt, to top
thyme, chopped, to top
mix together flour, baking powder, and table salt and form a well in the center. pour the olive oil and water into the well and mix until all flour is incorporated. kneed the dough until smooth and elastic, 1 or 2 minutes.
divide dough into 16 parts by cutting it into pie shaped pieces on a board. on a lightly floured surface, roll each piece into a thin 5 of 6 inch diameter circle. place on a baking sheet covered in parchment.
bake in a horribly warm 450 degree preheated oven (i preheat when i begin to roll out the dough and i’m usually done by the time the oven is ready) for 8 or 9 minutes.
while still hot, drizzle the flatbreads with a generous amount of olive oil, honey, sea salt, and thyme, in that order. you’ll see that i did not list amounts of ingredients because this is dictated by personal preference.