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Flatbreads with Honey, Thyme and Sea Salt

This recipe is from Smitten Kitchen. This recipe is the perfect combination of salty and sweet. It's pretty simple so good ingredients are key.

Ingredients

1 3/4 cups all purpose flour
1 tsp. baking powder
3/4 tsp. sea salt (for the dough)
1/2 cup water
1/3 cup olive oil
2/3 to 3/4 cup of grated Mahon cheese (try anything you like, but a good nutty, salty, sheeps milk cheese will work well.)
1/3 to 1/2 cup honey
1 tbsp. fresh thyme
Maldon sea salt (for sprinkling on the top)

1. Preheat oven to 450 degrees with a heavy baking sheet or pizza stone om a middle rack.

2. Whisk together flour, baking powder, and sea salt in a medium bowl. Make a well in the center, then add water and oil and gradually stir into flour witha wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. It will feel quite oily.

3. Divide dough into 4 pieces and roll out 1 piece at a time on a sheet of parchment paper into a longish irregular rustic shape. The dough should be very thin and may be a bit oily.

4. Slide rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, until lightly golden. Leaving the oven on, remove tray from the oven and quickly sprinkle with 1/4 of the cheese. Bake an additional 3 to 4 minutes, until browned at edges and in thinner spots. Remove flatbreads from the oven a final time, quickly drizzle each with honey, about a tbsp per flatbread, sprinkle with sea salt, and garnish with thyme leaves. Cut each cracker width-wise into 4 sections with a sharp knife. Serve warm.

5. If you want to make ahead of time, bake them including the cheese about 1 minute less than needed. Shortly before you're ready to serve them, re-toast them in the oven and then drizzle on the honey, thyme, and sea salt.

Makes 16 flatbreads