There is one exception: one evening I was with my host family in a small Italian restaurant. I have absolutely no idea what food there was. But what I remember very well is the wonderful bread , which was served there with a small bowl of olive oil.
The bread was warm and so unbelievably fluffy that I would have liked to dab small pieces in olive oil all evening. After all, who needs a main course if the appetizer is so good ?! The waiters brought us three times new bread. I would have been ashamed, but it was just so delicious that the enjoyment left me no time.
Portions : 3 Small Flatbread
calories per serving : 534 kcal
chopped rosemary plus two extra branches
Olive oil plus a bit more for brushing
- sea salt flakes
Oven on 220 Preheat degree
In a large bowl, combine flour, chopped rosemary, baking powder and salt. In the middle of a Kuhle press. Pour water and olive oil into the pail, use a wooden spoon to form a dough
Knead the dough on a clean work surface until you can make a ball out of it (goes very fast). He should now be pretty fluffy and light
Divide the ball into three equal pieces and shape into small balls. Place two balls on a baking paper and roll out thinly.
Brush the patties with olive oil, then carefully stick a few rosemary needles in the dough. Sprinkle with sea salt
Carefully lift the baking paper onto a baking tray. The flatbreads are now in the oven for 6-9 minutes until they are nice and crispy. Remove from the oven and place on a cooling grid to cool
Repeat all steps for the last ball, preferably with a new baking paper
Das Fleatbread tastes great with a little olive oil to dip. In an airtight box it lasts for two days