This easy-to-mix yeast dough comes together quickly in a food processor. This recipe makes enough dough for rosemary flatbread, plus another delicious dish (see related recipes at left). To store the dough, place each ball separately in a resealable plastic bag and refrigerate until ready to use, up to overnight. Return to room temperature before proceeding with the recipe. If freezing, wrap the dough in plastic wrap before placing in the bags and freeze for up to 2 months. To thaw, place on a plate at room temperature until the dough reaches room temperature and begins to rise again, about 3 hours.
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