Rosemary Lemon Flatbread - cooking recipe

Ingredients

2 cups flour
1/2 teaspoon kosher salt
1 tablespoon fresh rosemary, chopped
1 teaspoon lemon zest
2 tablespoons extra virgin olive oil
2/3 cup warm water

Preparation

Combine dry ingredients, rosemary and lemon zest in a bowl.
Stir in, with a fork, olive oil until mixed. Pour in 1/3 cup.
water and stir. Add more water gradually until a dough is.
formed. Knead dough for 6-8 minutes on a lightly floured.
surface. Cover dough and let rest for 15 minutes. Divide dough.
into 8 sections. Roll dough out to about 5-6 inches diameter.
In a hot iron skillet, place dough and turn over when dough is.
puffed and has brown flecks. Cook other side as well. Store inches.
a covered container to soften for sandwiches. Makes 8 flatbread.
* Spread a mixture of butter or butter/oil mixture, garlic.
salt, grated parmesan cheese and minced garlic on flatbread.
and bake at 375 for a few minutes until warmed.