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Rosemary Flat Bread




Source of Recipe


Originally from Taryn Port (modified by BL Olson to GF)


List of Ingredients




o 2 1/2 teaspoons active yeast
o 1/4 cup warm water
o 1 tsp sugar
o 2 1/4 cups room temperature water
o 2 Tbs olive oil
o 7 cups GF flour blend (with good protein content)*
o 2 tsp chopped fresh rosemary
o 2 tsp salt

Topping
o 3 Tbs olive oil
o 1 Tbs kosher salt
o sprigs of fresh rosemary

Recipe



Combine yeast, sugar and warm water. Let stand until frothy (1/2 hour). Stir in the room temperature water and oil. Add flours, rosemary and salt.

Stir well, the knead until shiny.

Place in a lightly oiled bowl and cover with plastic wrap.

Allow to rise until doubled in size, or about 1 hour. Divide into half and pat each into a 30cm square baking pan.

Cover with the plastic wrap and allow to rise 30 minutes. Meanwhile preheat oven to 200C.

Dimple top of loaves with fingertips then brush with remaining oil, sprinkle with salt and rosemary.

Bake for 20-25 minutes or until golden.

*The 7 cups of flour should include 3 cups of higher protein flours like nut or legume but if you do not prefer too much of a beany taste, remember to use a combination of bean flours instead of just one. In fact if you can find some 18 bean soup beans, grind them and use them for the 3 cups. The variety of legumes and pulses in the 18 bean blend makes for a very nice taste. For the remaining four cups of flour, consider 1 cup rice (white or brown), 1 cup buckwheat grounds (or white buckwheat flour), 1/2 c ground sesame seeds, 1/2 cup teff flour, 1/2 c millet and 1/2 c sorghum.

Makes 2 huge flatbreads (like Indian naan.)