rosemary flat bread with cracked pepper and lemon zest

SERVINGS: 8 PIECES OF FLATBREAD
PREP TIME: 5 MINUTES
COOK TIME: 18 MINUTES

Dairy Free, Nut free, Vegan

INGREDIENTS:

2 cups spelt flour (sprouted or regular)

2 tsp baking powder

3/4 tsp salt

2 tbsp olive oil

3/4 cup water

1 tbsp finely chopped rosemary

1 additional sprig of rosemary - destemmed but not chopped

Cracked Pepper

1 tsp lemon zest

Sea salt for sprinkling on top (optional)

DIRECTIONS

Preheat Oven to 350. Grease a baking sheet with cooking spray or a wipe of olive oil.

Add flour, baking powder and salt into a large mixing bowl. Stir until combined.

Add olive oil and water. Stir until evenly combined. The batter will start to turn into a ball of dough - allow it to do so and do not over-stir.

Fold in chopped rosemary.

Place ball of dough on baking sheet. Spread out into a rectangle or square - until it is flat and about 1/4 inch thick throughout. Make sure there aren’t any holes.

Take the rosemary leaves and drizzle a dash of olive oil into your hand. Rub the olive oil onto the leaves and then sprinkle the leaves atop the flatbread.

Place in oven. Cook for 15-18 minutes- or until golden brown. A toothpick should come out clean from the thickest part of the flatbread.

Sprinkle lemon zest on top of flatbread, as well as cracked pepper and a few heavy pinches of sea salt. Serve immediately or at room temperature. Pairs well with my za’atar spiced dipping oil recipe.