Olive and Rosemary Flatbread

The perfectly easy whole flatbread recipe that is great served alone or with dip, and will surely impress everyone when entertaining! Stores well.

Recipe from Catherine Saxelby's cookbook "Ancient Grains".

1. Preheat the over to 190°C. Line a large baking tray with kitchen baking paper.
2. Sift the millet flour, quinoa flour, brown rice flour and baking powder into a large bowl.
3. Stir through the almond meal, xanthan gum, salt and chopped rosemary.
4. Add the olive oil, lightly beaten eggs, honey, olives, and water, and stir until the ingredients are well combined and the mixture forms a soft dough. Shape the dough into a round.
5. Place the dough round in the centre of the prepared baking tray. Using your fingers, spread out the dough to form a 10-in (25cm) diameter circle of even thickness.
6. Using a sharp knife, slash the top of the dough diagonally, and then sprinkle the top with rosemary sprig and drizzle with a little extra olive oil.
7. Bake the flatbread for 20-25 minutes or until the top is golden brown and the base is crisp.
8. Set it aside to cool on the baking tray for 5 minutes, and then place it on a wire rack. This flatbread is best eaten slightly warm.
9. Note: The dough for this flatbread is softer than regular bread dough.
10. Tip: Xanthan gum is often used in gluten-free baking as it does the same job as gluten, giving the dough stability and helping the ingredients to bind.

SHORT DESCRIPTION

DESCRIPTION

INGREDIENTS