Flat Bread

This is a continuation of the Traditional Hummus post. You can use any bread or any cracker to use the hummus as a dip or spread but I made my own flat bread.

[100% organic]

  • 2 cups all-purpose flour
  • Olive oil
  • ¼ cup plain yogurt (I used Greek yogurt)
  • ¼ cup non-fat milk
  • ¼ cup warm water
  • 2 TBS rosemary leaves, chopped
  • 2 TBS garlic oil = 2 TBS olive oil and 2 garlic cloves (minced)
  • Salt, to taste

Preheat oven to 450°F.

Add the flour in a medium bowl and make a well in the center and add in the yogurt, milk, and olive oil. Lastly, add the warm water into the well and immediately use a wooden spoon to gently combine all the ingredients together. Remove the dough onto a floured surface and knead for 5 minutes or until the dough is smooth. Let the dough rest for 10 minutes at room temperature.

Meanwhile, make the garlic oil. Combine the garlic and olive oil in a small saucepan and gently warm over low heat until fragrant but garlic is not brown. Remove from the heat and set aside.

After the dough is rested, divide into 4 sections and stretch each section with your hands. Add some flour if the dough is too sticky. Line two baking trays with parchment paper and place two flat breads on each tray. Using a pastry brush, brush the surface of each flat bread with some garlic oil and sprinkle chopped rosemary and sea salt on top.

Bake the flat bread for 10-12 minutes or until the flat bread is lightly brown. Cut into wedges and serve with hummus or other dips.

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