This flatbread is one of the easiest, most satisfying, and effortlessly impressive dinner party recipes out there. You can serve it as an appetizer, sliced into small squares and topped with tomato and olives, or simply in cut wedges to enjoy alongside dinner. Or treat it like a pizza, with a light topping of tomato sauce and veggies. When I make this recipe, I like to put cook the flatbread with some very thinly sliced onions and rosemary, but thyme or oregano would also be delicious. And it’s dairy-free and vegan!
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1.5 cups water
- 4 tbsp olive oil
- ¼ medium onion, very thinly sliced
- 1 - 2 tbsp fresh rosemary leaves
- Stir together the flour and salt in medium sized bowl. Slowly pour in the water, whisking well to remove any lumps.
- Cover the flour and water mixture with a towel, and leave it on the counter for 30 minutes or up to 12 hours. (Mark Bittman writes that increased sitting time improves the texture and flavor of the flatbread, but to be perfectly honest, I haven't been able to tell a difference between 30 minutes or four hours.)
- Heat the oven to 450 degrees, and pour your olive oil into a 12-inch cast iron skillet. Sprinkle the onions and rosemary in the olive oil, and stir gently to coat.
- Put the pan with the olive oil, onion, and rosemary in the oven for approximately 2 minutes, until the oil gets hot but is not smoking.
- Carefully remove the pan, and stir the onions and rosemary. Pour in the flour and water mixture.
- Put the pan with the batter back in the oven, and cook for 30 - 40 minutes (start checking at around 25 minutes or so). The flatbread is done when it is firm, light brown, and the edges have crisped and pulled away from pan slightly.
Recipe from Mark Bittman.