Rosemary & Sea Salt flatbread is a perfect blend of crispiness, chewiness, and aromatic flavor. The golden, slightly charred crust gives way to a tender, airy interior, while the fragrant rosemary infuses every bite with earthy, piney notes. A drizzle of olive oil enhances its richness, and a sprinkle of sea salt adds the perfect touch of crunch and balance. Whether enjoyed on its own, paired with meats, olives or dipped into hummus or olive oil, rosemary flatbread is irresistibly delicious. Its simple yet bold flavors make it a versatile and satisfying treat, perfect for any occasion.
We know it can be tough on an allergy-friendly or AIP diet to even imagine such goodness! But, here's a recipe that will give you all the feels and flavors, without the compromise. And its as easy as it gets!
WHAT YOU WILL NEED:
- 1 eat G.A.N.G.S.T.E.R. Pizza Crust & Flatbread Mix
- 1/4 cup Oil
- 1/3 cup Water
- 1/4 tsp Dried Rosemary
- 1/8 tsp Garlic Powder
- 1 tsp Apple Cider Vinegar
DIRECTIONS:
1) Preheat oven to 350F.
2) Into your dry mix, stir in dried rosemary and garlic powder.
3) Following directions on the back of the pouch, mix up your dough adding water and oil. Combine.
4) Add Apple Cider Vinegar and combine again.
5) On parchment-lined baking sheet, gently press dough into a 9-10" circle with fingers, about 1/8 inch thickness. Flour your fingers if dough seems sticky. Brush with oil and sprinkle with salt if desired.
6) For softer flatbread, bake 14-16 minutes. For firm, crispier results, bake 19-21 minutes.
7) Remove from oven, allow to cool. Enjoy as is or use in your favorite flatbread, pizza or wrap recipes!
