Herbed Flat Bread

READY IN: 5hrs 40mins


  • 6
    tablespoons granulated sugar
  • 1
    cup milk, scalded and cooled to room temperature
  • 2 14
    ounces dry yeast
  • 12
    teaspoon salt
  • 8
    tablespoons butter, chilled and cut into small chunks
  • 3
    large egg yolks
  • 4
    tablespoons butter, room temperature
  • 1
    tablespoon olive oil
  • 3 -4
    tablespoons finely chopped fresh herbs, rosemary, basil, savory and parsley or 1 1/2-2 teaspoons dried herbs, basil, thyme and oregano
  • 5
    garlic cloves, peeled and put through a garlic press or finely chopped
  • Pam cooking spray or additional oil
  • 1
    large egg white, lightly beaten (optional)


  • In a small bowl, stir 2 teaspoons sugar into the warm milk and sprinkle yeast over the top; let stand until foamy (5 to 10 minutes).
  • In a food processor, put remaining 1/4 cup sugar, flour, salt and butter and pulse until combined. Add the yeast mixture and egg yolks; process until mixed well, 20 to 30 seconds. Put dough into a large bowl and cover tightly with plastic wrap; put in refrigerator for at least 4 hours.
  • Roll the dough into a this, large irregular circle (or 3 to 3 smaller circles). Spread the soft butter over the dough and sprinkle with herbs and garlic. Fold the dough in half and roll up the edges to seal. Spray a large cookie sheet with cooking spray (of lightly with oil) and place dough on it. Cover with a clean cloth and let rise until not quite doubled (about 45 to 55 minutes - preheating oven to 350 degrees F after 30 minutes).
  • Brush bread with beaten egg white for a shiny top and bake until golden (40 minutes for large, 25 to 30 for smaller) and serve warm.
  • A rich, lightly sweetened egg and milk yeast dough, rolled out and covered with herbs and garlic, and folded over into and irregular half-moon shape, this primitive bread is PURE HEAVEN!