Rosemary Lemon Flatbread

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• Ready In: 26 mins
• Serves: 8
• Yields: 8 flatbread

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

Directions

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