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🍽️ Crispy Mini Rosemary Flatbreads

261 kcal · 30 min · 4 servings

Ingredients

• rosemary, fresh 20 g
• yeast, fresh 0.5 pc
• water 330 ml
• brown sugar 1 tsp
• wheat flour, type 405 600 g
• salt 1 tsp
• olive oil 1 tbsp
• milk 3 tbsp
• sesame, white 1 tbsp

Instructions

1. 1. Wash the rosemary thoroughly and pat it dry.
2. 2. Remove the needles from the stems and chop them coarsely.
3. 3. Dissolve the yeast and sugar in lukewarm water.
4. 4. Let the mixture rest covered for about 10 minutes.
5. 5. Add flour, the chopped rosemary, salt, and oil.
6. 6. Knead everything into a smooth dough.
7. 7. Let the dough rise covered in a warm place for about 1 hour.
8. 8. Wait until the volume of the dough has doubled.
9. 9. Work the dough again on a floured surface.
10. 10. Divide the dough into 4 to 6 equal pieces.
11. 11. Roll the pieces into small oval flatbreads.
12. 12. Place the flatbreads on baking sheets.
13. 13. Let the flatbreads rise for another 20 minutes.
14. 14. Preheat the oven to 225 °C top/bottom heat.
15. 15. Brush the flatbreads thinly with milk.
16. 16. Sprinkle sesame seeds over them.
17. 17. Bake the trays one after the other in the oven.
18. 18. Bake them for about 15 minutes until golden brown.
19. 19. Serve the flatbreads warm or cooled.

Nutrition per serving

• kcal: 261
• Protein: 7 g · Fett/Fat: 4 g · Carbs: 48 g