Recipe

Crisp savoury bread sheets

Delight your guests with these crisp sheets of freshly made, herbed flat bread.

  • 10 mins cooking
  • Makes 8 Item
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Ingredients

Crisp savoury bread sheets
  • 2 1/2 cup (375g) plain flour
  • 1 teaspoon (3g) dry yeast
  • 2 teaspoon caster sugar
  • 1 teaspoon coarse cooking salt
  • 3/4 cup (180ml) warm water
  • 1/4 cup (60ml) olive oil
  • 2 teaspoon sea salt flakes
  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoon finely chopped seeded black olives
  • cracked black pepper

Method

Crisp savoury bread sheets
  • 1
    Combine flour, yeast, sugar and coarse cooking salt in a medium bowl. Make a well in the centre; stir in water and oil, mix until a soft dough forms. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in oiled bowl. Stand, covered, in a warm place about 1 hour or until dough has doubled in size.
  • 2
    Punch down dough. Knead dough on floured surface until smooth.
  • 3
    Preheat oven to 220°C.
  • 4
    Divide dough equally into eight pieces. Roll each piece of dough on floured surface until very thin and about 35cm long. Place dough on oiled oven trays. Prick dough lightly with a fork and brush lightly with a little water. Sprinkle half the pieces with sea salt and rosemary; sprinkle remaining pieces with olives and cracked black pepper.
  • 5
    Bake bread 5 minutes. Reduce oven temperature to 180°C. Bake about 3 minutes or until browned and crisp. Cool on trays.

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