Rosemary Lemon Flatbread

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Combine dry ingredients , rosemary and lemon zest in a bowl.

Stir in , with a fork , olive oil until mixed.

Pour in 1 / 3 cup.

Water and stir.

Add more water gradually until a dough is.

Formed.

Knead dough for 6-8 minutes on a lightly floured.

Surface.

Cover dough and let rest for 15 minutes.

Divide dough.

Into 8 sections.

Roll dough out to about 5-6 inches diameter.

In a hot iron skillet , place dough and turn over when dough is.

Puffed and has brown flecks.

Cook other side as well.

Store inches.

A covered container to soften for sandwiches.

Makes 8 flatbread.

Spread a mixture of butter or butter / oil mixture , garlic.

Salt , grated parmesan cheese and minced garlic on flatbread.

And bake at 375 for a few minutes until warmed.

flour, kosher salt, fresh rosemary, lemon zest, extra virgin olive oil, warm water