6 flat breads | 2 people | 40 min.
What you need
300 gr. flour
150 ml. H
4 tblsp. extra virgin olive oil
Lay the flour on a board in a vulcano shape. Create a hole in the centre and start adding part of the water, extra virgin olive oil and salt. Start mixing and continue adding water and the rosemary. Taste to give a right balance between salt and rosemary.
Meanwhile coat a pan with a very thin layer of oil and set on high heat.
Knead the dough until it comes together into a texturally resilient and versatile ball.
Divide it into 6 smaller balls.
Roll out the balls into round/ oval flat shapes (not too thin, otherwise your bread will be too crispy)
Put your first shape in the pan and cook until it starts to swallen. Turn and cook also on the other side.
Repeat with all the rolled out dough.
Stuck them on top of each other to keep the heat.
Serve along with main dish or have fun filling them with your favourite ingredients.