Wednesday, June 26, 2013

Mediterranean Flat Bread

This is an easy quick recipe to make anytime!  You can adjust the toppings to your liking.  I used tomato, feta, kalamata olives, basil and, of course, Sciabica’s Manzanillo Variety Fall Harvest Extra Virgin Olive Oil!

Mediterranean Flat Bread
by Tracy
Crispy Flat Bread adapted from this recipe.

1 ½ cups all purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ cup water
2 Tablespoons sesame seeds

Mix flour, salt baking powder and water until a dough forms.  Do not overwork or your flat bread will be tough.  Divide dough into 3 or 4 equal parts.  Roll each part out very thin.  You can roll the dough into any shape.  I chose to make mine into rectangles.  Place the rolled dough onto a baking sheet lined with parchment paper.  Brush each flat bread with olive oil.  Sprinkle with sesame seeds.  Bake in the oven for 6-8 minutes.  Remove from oven.  While still hot, brush with more olive oil and add toppings

3 ripe plum tomatoes, thinly sliced
1 cup pitted kalamata olives, chopped
1 8 ounce container crumbled feta cheese
3 Tablespoons fresh basil leaves, chopped

Arrange toppings on the flat breads, drizzle with olive oil and place back into the oven for 5 minutes. Remove from oven and serve.  

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