Sunday, December 12, 2010

80(ish)--- Crisp Olive Oil Flatbread

I brought my Feta & Date Cheese Balls to a Christmas party last night, and I needed a cracker of some sort to spread it on. I wanted to make something that didn't distract from the flavors in the cheese balls but I also wanted a yummy homemade taste.

Crisp flatbread!! You can modify this recipe to meet your needs. You could add sprigs of rosemary or Parmesan cheeese to the top also! As far as baking goes, these were really easy! However, note that each flatbread should be cooked separately for even cooking, so allow for time for that!

Crisp Olive Oil Flatbread
Serves 10

1 3/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 cup + 2 Tbsp water
1/3 cup olive oil (plus more for brushing)
Sea salt flakes

Preheat oven and large heavy baking sheet to 400 degrees. Combine flour, baking powder, salt, sugar, and garlic powder in a medium bowl. Make a well in the center of the mixture and add water and oil. Use a spoon to gradually stir flour mixture into wet ingredients until a dough forms. Gently knead dough 4-5 times on a clean work surface.

Divide dough into 3 even pieces. Cover with plastic wrap. Roll out one ball at a time with a rolling pin to a 10-12" round(ish) shape. In my opinion, the more rustic the shape the better!

Place dough on a piece of parchment paper and place on the preheated baking sheet. With a pastry brush, lightly brush dough with olive oil and sprinkle lightly with sea salt flakes (this is where you would add the rosemary sprigs or Parmesan cheese-- press them gently into dough).

Place sheet on a rack in the bottom half of oven and bake for ~15 minutes, until flatbread is firm in texture and slightly browned around edges.

Repeat rolling out, prepping and baking with 2 remaining dough balls. Cut baked flatbread into pieces of your desired size and shape.

Serving idea: line a gift box with tissue paper, fill with flatbread pieces and garnish with ribbon.

Nutrition Info per 3-2" square pieces: 156 calories, 8 g fat, 2 g protein, 16 g carbohydrates


  1. This looks so tasty and easy! Just wondering-- would I have to make any adjustments to the recipe if I wanted to use whole wheat flour instead of all-purpose? Thanks!

  2. No adjustments would be needed for using whole wheat flour, but the texture may be slightly chewier. Good luck!