FLATBREADS WITH WARM HERBED GARLIC OIL

FOR THE FLATBREADS:
1 cup warm water
1 package active dry yeast
1/2 cup olive oil, divided use
1 1/2 teaspoons coarse sea salt
1/4 teaspoon freshly cracked black pepper, plus extra
3 1/4 cups flour
FOR THE HERBED GARLIC OIL:
2 sprigs fresh rosemary
3 cloves garlic, smashed

TO MAKE THE FLATBREADS:
Pour water into a mixing bowl; sprinkle yeast over it and stir until dissolved. Let sit 5 minutes, then add 1/4 cup oil, along with salt, pepper and 2 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto a lightly floured surface and knead about 8 minutes until smooth and elastic.

Coat dough with oil, place in a large bowl and cover with a piece of plastic wrap. Let rise in a warm place until almost doubled, about 1 hour.

Preheat oven to 375 degrees F.

Punch the dough down, divide into 18 equal balls and roll each out thinly into circles.*

Place on ungreased baking sheets, prick all over with a fork and sprinkle with salt and pepper if desired.

Bake 15 minutes until puffed and golden; cool.

TO MAKE THE HERBED GARLIC OIL:
In a skillet, gently warm 1/4 cup oil with rosemary and garlic just until fragrant; add cracked black pepper if desired.

TO SERVE:
Break flatbreads into large pieces and serve with warm herb oil.

*If this recipe makes more flatbread than you need, simply divide the dough into balls then freeze them individually. To use, thaw them in the refrigerator, bring to room temperature then roll and bake as usual.

Makes 18 flatbreads

Per serving: fats, 6 grams (41% of calories); calories, 137; cholesterol, 0 milligrams; carbohydrate, 18 grams; fiber, 1 gram; protein, 3 grams; sodium, 161 milligrams

Source: Raleigh News and Observer