Many recipes for flatbread seem very complicated to me.
I add salt to flour and then add enough warm water to form a dough of the right consistency. Just start small and keep adding till its enough.
Then I add some olive oil so that the dough doesn’t stick to my hands and work it a little.
Let the dough rest at least 20 minutes. The flour needs time to absorb the water.
In the mean time chop the rosemary.
I wasn’t sure about the effect so I only put rosemary in a part of the dough.
Now, having eaten the result, I can guarantee you you won’t make a mistake flavouring all your dough with rosemary. It tasted great with the tomato etc, but was also delicious later with butter and jam.
I only baked for one, you may want to make more dough 🙂
Cut the dough in parts and stretch out with your hands to form the flatbreads.
You can make any form you like, just flat, otherwise they won’t bake well in a pan.
Fry the breads one by one in a warm pan with a little oil.
Turn over and fry the other side. They don’t take long.
One of the rosemary ones.
Chop some tomato and onion and pour olive oil over. Salt and pepper them.
I just used a shop bought guacamole, but you can make your own if you have avo.
Scoop some avo and tomato mix on the bread and roll up.
Don’t be shy