These wonderfully moreish crisp flatbreads are a simple solution to an inevitable problem: Carrots just get boring sometimes! I wanted something that I was actually looking forward to dipping into my hummus. I found it! These are adapted from Smitten Kitchen’s rosemary flatbreads. I tried doing the recipe first with thyme, because I don’t own a rosemary plant, but the delicate taste was lost during cooking. All that was left was the saltiness from the sea salt sprinkled on top. Now don’t get me wrong, I loved this. So, I paired it with some freshly ground black pepper, and swapped half of the flour for the wholegrain variety, and I was left with an incredibly tasty, crunchy bread for dipping.
Maybe it’s not a coincidence that my craving for something less ‘veggie’ came when I entered into the final year of my PhD. I do, after all, think I am a little bit of an emotional eater. I remember a few weeks ago I was annoyed with Liam over the phone, hung up, and immediately headed for the waffle shop in Liverpool Street station (oopsie!). I didn’t even enjoy eating it. Making crisp flatbreads for hummus-dipping is definitely a more sensible option. They even taste great on their own if you want a little cheeky nibble here and there.
Anyway, PhD times. I think it is more the commute to/from London that is slowly wearing me down, rather than the lab work. The workload/stress is ramping up though, and after a long day, the last thing I want is to have to spend the next hour and a quarter getting home. (Poor me, I know.) A lot of the time I’m still feeling the buzz from working. I think to myself ‘yeah I’ll to this, this and this when I get home! I feel great!’. Then I get home… I feel like crawling right into bed!
These flatbreads will last for a little while in an airtight container (I think we have kept them for about 4 days – but then we had eaten them all! I’m sure they would last for longer though). You can break them up to get them in a container, or alternatively, you can make mini flatbreads! I haven’t actually done this, but I keep wanting to. Next time, definitely.
115g Plain flour
115g Wholegrain/wholemeal flour
1 teaspoon baking powder
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup (125ml) water
1/3 cup (80ml) extra virgin olive oil
For on top of flatbread:
Extra virgin olive oil
Freshly ground black pepper
1. Preheat the oven to 220 C (200 C Fan)
2. In a large bowl, mix together the two flours, baking powder, salt and pepper.
3. Make a well in the centre of the flour mixture. Add the water and oil, and mix with a wooden spoon until everything comes together into a ball. Tip it out and knead a few times.
4. Split the ball into 3 pieces (or more to make mini flatbreads), and wrap all but one up in cling film.
5. Place the ball on a large piece of greaseproof paper, and place a large piece of cling film on top. Roll the ball out with a rolling pin until it is really quite thin. Like a couple of millimeters in thickness.
6. Peel the cling film off carefully. Brush a bit of extra virgin olive oil on top, then sprinkle on a good pinch of sea salt and freshly ground black pepper.
7. Pop in the oven and bake for 8 – 10 minutes. Check on it though, you don’t want it to burn!
Hope you enjoy 🙂