I love to cook with the herbs from my garden. It’s such a treat when you can do that. We’re going on our second year of gardening, and I honestly can’t believe we waited so long. Rosemary is so easy to grow as it’s a hardy plant…and smells wonderfully. I have an easy recipe for flatbread and being able to add a fresh herb from your garden is alway a bonus!!
Homemade Rosemary Yeast-Free Flatbread
- 1 package of fresh rosemary sprigs or cut 2 or 3 sprigs from your fresh rosemary
- 2 cups Organic all-purpose flour, such as King Arthur Flour (more for dusting surface)
- 1 TBS aluminum-free baking powder
- 1/2 tsp sea salt
- 1/2 cup water
- 1/4 cup unsweetened non-dairy milk (I used coconut)
- 2 TBS Chosen Blend 100% Natural Oil or olive oil will work too
- Salted butter (optional)
- Combine all ingredients in large bowl, except the rosemary and slow mix until mixture becomes a dough (30 sec-1 min). If dough is sticky add a little more flour. Dough should not be sticky.
- Use your hands to knead dough until soft and pliable. Set aside.
- Take 1 or 2 rosemary sprigs and chopped into small pieces. Depends on how much of a rosemary taste you want – I used a lot.
- Transfer the ball of dough to a floured surface and sprinkle in the chopped rosemary, pressing the rosemary into dough at the same time.
- Now divide dough 8 times evenly and roll pieces back into small balls.
- Take one ball at a time and with your fingers and hands, flatten the dough round.
- Then take a rolling pin (flour it first) and roll dough out into a 5-6 in. circle. My circles were not even a circle…and yours do not have to be either!!
- Use the wax paper to hold the circle of dough by placing it on a flat surface or on a baking sheet and place 4 down, then take another piece of wax paper and lay it on top of the 4 pieces and repeat.
- Heat a non-stick pan, such as a cast iron skillet on medium-high. Place one round dough on skillet (I sprinkled more rosemary on each piece at this point) and cook until bubbles begin to appear and the edges begin to lift (1 to 2 mins). Flip over and cook another 1 to 2 mins.
- Remove from pan and place on plate, add a small piece of butter between each piece (optional of course), keeping covered with a cloth to stay warm. Repeat each round dough until finished.
- If you’re like me, you’ll want to eat one right away, but if not, put them in refrig for up to 4 days.
Here’s a look at my garden. This is the beginning of gardening season with our garden being in it’s 2nd year. I just planted lavender and sweet banana peppers. There’s also radishes coming up from last year (it didn’t even sprout last year) and the mint that was planted last year had doubled!! Be sure to take a look at my Rosemary Lemon Salt Hand Scrub that I made last year. It worked wonders on my hand, and smelled so good…now I’ve got to make more!
Do you have a garden? What are you planting for this year? I’ve got lots of room for more, but what I’ve read is that you don’t want to crowd your garden, nor do you want to grow certain foods next to each other, so I will be scouring that out for sure.