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.
But 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.
Rosemary 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.
Separate 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.