Olive and Rosemary Flatbread

Olive and Rosemary Flatbread

Ingredients

10 ml instant dried yeast
5 ml sugar
700 g cake flour
50 g milk powder
5 ml salt
1 ½ cups warm water
15 ml olive oil
1 tsp finely chopped fresh rosemary
½ tsp chilli flakes (optional)
30 g black olives pitted and chopped
30 g green olives pitted and chopped
30 g marinated sundried tomato chopped (optional)These can be served with a peri peri chicken potjie. Delicious dipped into a sauce.

Method

Sift all the dry ingredients into a large bowl.
Make a well into the centre. Pour in the water and oil. Stir. Add a bit more water if the dough seems too dry.
Mix in the finely chopped rosemary, chilli flakes (if using), olives, and optional sun-dried tomato.
Knead the dough for 10 minutes until it becomes smooth and elastic.
Grease a bowl and the dough. Place the dough in the greased bowl and cover it with a damp cloth. Put the bowl in a warm place and allow the dough to double in size.
After the dough has risen, knock it back to release excess air.
Divide the dough into 6-8 balls. Roll out each ball thinly on a floured surface. Place the flattened dough on baking sheets and bake in a preheated oven for 8 – 10 minutes or until golden brown.

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