condiments & flatbreads

I have a real problem with condiments. I get it from my mother who brought me up in a house that had a huge fridge full of every single kind of pickle imaginable and about ninety different mustards.

Now, my fridge is similar. I have about 20 different jars in there. 20 different kinds of jams, jellys, mustards, pickles, olives, sauces… you name it. I have it. It fact, I might have two of it. It’s not a problem I am looking to fix though. I eat condiments on a variety of things. Sometimes off a spoon.

DSC_7221But just for fun, here is a flat bread that would be the perfect vehicle for any number of condiments. In fact I even made a cheese a couple years ago that is practically a perfect match for this flat bread. But let’s also put some red pepper jelly on top of that.

DSC_7210This flat bread is insanely easy, and I think you should try it.

DSC_7150Rosemary Flat bread
Adapted from here

1 c. whole wheat flour

3/4 c. ground flax

1 tsp baking powder

3/4 tsp salt

1/2 c. water

1/3 c. olive oil (plus more for brushing)

2 tbsp chopped rosemary

Pre heat the oven to 400*F with a heavy pan inside.

DSC_7160Mix the dry ingredients (including the rosemary) up in a large bowl and create a well. pour the water and oil into the well and mix until you form a large ball.

DSC_7183Separate the ball in to three equal portions. Flatten each ball into a very thin round on a piece of parchment paper. Brush on some oil and sprinkle with salt right before baking for 8-10 minutes. Transfer to a cooling rack. Bake one by one.

DSC_7200

xxx

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Filed under Adventures in Australia, crackers

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