Herbed Flatbread

Name: Herbed Flatbread
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 4 to 6 servings
Ingredients: 3 1/2 cups all-purpose flour, plus extra for dusting; 1/2 teaspoon baking soda; 2 teaspoons fine sea salt; 3 tablespoons chopped fresh rosemary leaves; 3 tablespoons chopped fresh thyme leaves; 1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature; 3/4 cup water, plus extra, as needed; 2 tablespoons extra-virgin olive oil

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Total: 43 min

Prep: 5 min
Inactive: 30 min
Cook: 8 min

Yield: 4 to 6 servings

Total: 43 min

Prep: 5 min
Inactive: 30 min
Cook: 8 min

Yield: 4 to 6 servings

Ingredients

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3 1/2 cups all-purpose flour, plus extra for dusting

1/2 teaspoon baking soda

2 teaspoons fine sea salt

3 tablespoons chopped fresh rosemary leaves

3 tablespoons chopped fresh thyme leaves

1 stick (1/2 cup) butter, cut into 1/2-inch pieces, at room temperature

3/4 cup water, plus extra, as needed

2 tablespoons extra-virgin olive oil

Directions

Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disc shapes and wrap in plastic wrap. Refrigerate for 30 minutes.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with olive oil and grill for 4 minutes each side. Remove the flatbread from the grill and cool slightly before serving.