Photo: Wesual Click
Rosemary Flat Bread
13 ingredients
Makes 1 (12- by 5- by 1/2-inch) flat bread
openrecipes
Estimated Nutrition (whole recipe, rough)
648
Calories
13g
Protein
15g
Fat
115g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups (13.25 ounces/371 grams) Gold Medal "Better for Bread" flour*
- 1/4 cup (1.25 ounces/35 grams) whole-wheat flour
- 1 1/4 teaspoons instant yeast (also known as rapid-rise or bread machine yeast)
- 1 1/2 teaspoons fine sea salt
- 1 1/2 cups (12 ounces/336 grams) water, room temperature (70 to 90°F)
- 1 teaspoon honey
- 1/4 cup plus 4 teaspoons (2 ounces/56 grams) extra-virgin olive oil
- Vegetable oil or nonstick vegetable-oil spray
- 2 tablespoons fresh whole rosemary needles
- 2 teaspoons coarse sea salt such as fleur de sel
- 1 teaspoon freshly ground black pepper
- *
- Special equipment: stand mixer fitted with whisk attachment and dough hook, 3-quart or larger bowl or dough-rising container, masking tape, heavy baking sheet, baking stone or second heavy baking sheet, large aluminum-foil-lined cast-iron pan or heavy, rimmed baking pan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes