flatbread with parmiggiano

For a dozen bread.

This recipe comes from a French magazine called Saveurs (n°183 – may 2011).

I divided the dough in 2 and flavored one half with dried oregano and the other half with fresh finely minced mint. The bread will keep well for a few days but you can also just make half of it if you’re not as many eaters.

Prepare each dough seperately if you want different flavors.

600g of organic whole flour (2x300g)

1 tsp of dry yeast (2 halves tsp)

4 tbsp olive oil (2×2 tbsp)

320g of grated parmiggiano (2x 160g)

50cl of lukewarm water (2x 25 cl)

1 bunch of fresh mint and/or 1 tbsp of dry oregano

Bring water to boil.

In a pastry blender, knead the flour, the boiling water, the olive oil, the parmiggino, and the chosen herb. When the dough isn’t sticking on the bowl anymore, flour your hands and make a ball. Place it in a bowl and cover with a clean cotton cloth. Leave to rise for 30 minutes.

Preheat the oven at 210°C.

Divide the dough in 8 (or in 16 if you made all of it – 8 with oregano and 8 with mint) and spread it with a rolling pin. With a pastry brush, brush the bread with olive oil, put it on an oven proof dish covered with parchment paper, and cook in the oven for 10 to 15 minutes.

Start again until there’s no dough left. Leave the bread to cool.

You can serve it with pesto, pesto rosso, salmon cream, sardines rillettes, or to accompany a barbecue and some fresh salad.

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