A warm evening breeze wafted through the kitchen as I experimented with flavors and textures, dreaming of mornings spent in Mediterranean markets. The vibrant colors of fresh herbs and the enticing aroma of sun-dried tomatoes inspired me to create something that would evoke the spirit of those sun-soaked days. Thus, the Herbed Olive Oil Flatbreads were born, perfect for sharing with friends or enjoying alone with a good book.
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3 tablespoons olive oil
3/4 cup warm water
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1/4 cup sun-dried tomatoes, chopped
1/2 cup feta cheese, crumbled
Additional olive oil for brushing
Fresh herbs for garnish (optional)
Instructions
In a large bowl, combine the flour, salt, and baking powder, whisking them together to ensure an even mix. The simplicity of these ingredients sets the stage for a delightful culinary experience.
Add the olive oil to the dry mixture, using your fingers to rub it in until the mixture resembles coarse crumbs. This step is critical as it infuses the dough with flavor, creating a richer taste.
Slowly pour in the warm water, mixing with a wooden spoon until the dough comes together. Once it forms a ball, transfer it to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. This process is therapeutic and a reminder of the joy of cooking.
Cover the dough with a damp cloth and let it rest for about 30 minutes. During this time, the flavors of the herbs will meld beautifully, enhancing the final product.
After the dough has rested, incorporate the fresh rosemary, thyme, and chopped sun-dried tomatoes. Knead gently to distribute the ingredients evenly throughout the dough, allowing each bite to burst with flavor.
Divide the dough into four equal portions, rolling each into a ball. On a lightly floured surface, roll out each ball into a thin round, about 1/4 inch thick. The thinner, the better; this will ensure a delightful crispness.
Heat a griddle or skillet over medium-high heat. Brush one side of the flatbread with olive oil and place it oil-side down onto the hot surface. Cook for 2-3 minutes or until golden brown and bubbly. Before flipping, sprinkle the uncooked side with crumbled feta cheese.
Flip the flatbread and cook for an additional 2 minutes until the feta begins to melt and the bread is perfectly charred. Remove from heat and repeat with the remaining dough.
Once all flatbreads are cooked, brush them lightly with more olive oil and garnish with fresh herbs, if desired. These Herbed Olive Oil Flatbreads pair wonderfully with dips, salads, or as a side to your favorite main dish.
As I took my first bite, the crispy edges gave way to a soft, herbed center, with the creamy feta and tangy sun-dried tomatoes dancing together in perfect harmony. Each mouthful transported me to a sunlit terrace overlooking the Mediterranean Sea, and I knew I had crafted something truly special.