It’s such a treat when you can make a recipe with what is in your garden. 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. Here is my homemade yeast-free flatbread recipe.
Homemade Yeast-Free Flatbread
- One package of fresh rosemary sprigs or cut 2 or 3 sprigs from your fresh rosemary (if using)
- 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)
Directions for making yeast-free flatbread
- Combine all ingredients in a large bowl, except the rosemary, and slowly mix until the mixture becomes a dough (30 sec-1 min). If the dough is sticky, add a little more flour. The dough should not be sticky.
- Use your hands to knead the dough until soft and pliable. Set aside.
- Take 1 or 2 rosemary sprigs and chopped into small pieces. It 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 with the chopped rosemary, pressing the rosemary into the dough at the same time.
- Now divide dough eight 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 a baking sheet and place four down, then take another piece of wax paper and lay it on top of the four pieces and repeat.
- Heat a non-stick pan, such as a cast-iron skillet on medium-high. Place one round dough on the 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 a 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 the frig for up to 4 days.
Here’s a look at my garden. This is the beginning of the gardening season, with our garden being in its 2nd year. I just planted lavender and sweet banana peppers. There’s also radishes coming up from last year (it didn’t even sprout in the previous year), and the mint that was planted last year 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 that I will be scouring that out for sure.
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