I live, I laugh, I love, I eat. I try to live an altruistic lifestyle as much as possible, promoting and supporting sustainability, organic farming, and environmental and animal rights ethics. I have a passion for food which was passed down from and inspired by my french grandma, mémé, who has taught me more through food and cooking than any attempt at dialog ever could. Enjoy these fool-proof recipes that will make you fall in love with cooking, and others fall in love with you! Don't know how to make something? Ask me and I will post a fool-proof recipe on said kitchen dilemma!
Cooking for you, for me.
Delicious Honey Thyme Salted Flat Breads!
These are super easy to make, take almost no time at all, and are perfect for every occasion. Great to take to someones house for an appetizer, even better to enjoy for a mid-day bite with a glass of wine accompanied with a book. Yes, I have convinced myself that a beautiful day and a book should always be celebrated with a delicious bite and a glass of wine, and you should too!
Preheat oven to 450 F degrees, take two cookie sheets and place in oven, letting the sheets heat up along with the oven.
Take 1 and 3/4 c. of all-purpose flour, 1 TSP baking powder and 3/4 TSP salt- mix well in a bowl. Slowly drizzle in 1/2 c. water, 1/3 c. olive oil and mix with a wooden spoon until it forms a dough ball.
Divide the dough into four pieces. Take parchment paper and lay it on the counter, kneading each dough ball four or five time, then roll them using a rolling pin until super thin. Once all four are rolled thin, place them (along with the parchment paper they were rolled on to) on the warm cookie sheets in the oven, two per sheet. Leave in oven for five minutes.
Grate one cup of great quality Parmesan Romano (or your favorite hard cheese), set aside. Once the five minute are up, sprinkle the grated cheese genereously over the flatbreads- leaving about two TBSPs of the cheese behind. Place back in the oven and bake for another four minutes- until the edges get golden brown. Take out of oven and generously drizzle with honey, about 3 TBSP per flatbread, sprinkle with fresh thyme leaves, a pinch of sea salt, and the rest of the cheese. Cut into pieces, serve warm.
Your guests will rave over this! I halved this recipe, but next time I will make the whole thing since they disappeared in two seconds flat. This recipe was adapted from Smitten Kitchen, I have yet to find anything but phenomenal recipes from her site.
**Can be made Vegan by replacing the honey with Agave Nectar! :).
