EASY FLATBREAD RECIPE, WITH YOUR HOME GROWN HERBS

Bread and Beta's Paprika-Rosemary Flatbread

Makes 4
1 3/4 c. flour
1 Tbsp. fresh Rosemary, finely chopped (yields approx. 1 tsp.), plus extra for finishing
1/4 tsp. Paprika
3/4 tsp. salt
1/2 c. water
1/3 c. olive oil

1. Preheat oven to 450 F with heavy baking sheet on middle rack.
2. Combine flour, rosemary, paprika and salt in a bowl.

3. Form well in center of ingredients and add water and oil.
4. Stir to combine and form dough.

5. Knead on floured surface for a minute.
6. Divide dough into 4 balls. Put 3 aside and cover in saran wrap.
7. On piece of parchment paper, or non stick liner, roll out 1 ball. It should be quite thin, and luckily, the shape does not matter.

8. Rub additional olive oil over bread. Sprinkle sea salt, fresh rosemary sprigs and paprika over dough.

9. Slide parchment paper and dough onto cookie sheet to bake. Bake 8-10 minutes until crispy and golden.
10. Cool on wire rack, discarding parchment paper.

11. Repeat steps 7-10 with remaining balls of dough.

These can be made ahead of time and stored in an airtight container for several days, if you can keep away from them for that long.