Thyme Honey Flatbreads

With an intense line-up of summer produce baked goods on the way, I thought I’d keep things fresh by mixing it up as we go along.  You can only look at so many berry recipes before they become less and less attractive, the novelty of summer’s bounty slowly fading, giving way to ambivalence .

So, in order to make sure we all stay really excited about berries, cherries, and stone fruit, I’m gonna throw in an occasional monkey wrench.  Something simple, nothing too fancy; recipes that might come in handy if you’re planning on having one more party before the kiddies go back to school and summer turns into glorious fall.

Oh man.  I cannot wait until fall.  But let’s shove those feelings aside and try to enjoy the present.  However muggy and oppressive that present might be.

Flatbreads.  I love flatbreads.  I like tearing them apart and smearing them through a big bowl of hummus, or making them into little pizzas.  Or just noshing on them late at night because they’re so darn tasty on their own.

This particular version features thyme, which I grow in a tiny pot on my porch.  If you are without access to fresh thyme, you can easily sub in dried, or feel free to use different fresh herbs; may I suggest rosemary, dill, basil or oregano?  Fabulous.  You could even top them with some of this salsa.

Thyme Honey Flatbreads

Adapted from The Baker Chick

Makes 3 large flatbreads

1 ¾ cups all-purpose flour
3 Tbsp thyme leaves, removed from stem, divided use
1 tsp baking powder
¾ tsp salt
½ cup water

2 Tbsp honey
1/3 cup olive oil plus more for brushing
sea salt for sprinkling

Preheat oven to 450°F and put a heavy baking sheet or pizza stone on rack in the middle.

Stir together flour, 2 Tbsp thyme leaves, baking powder, and salt in a medium bowl. Make a well in center, then add water, oil and honey, and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (while keeping remaining pieces covered with a kitchen towel so they don’t dry out) on a sheet of parchment paper into a 10-inch round.  Don’t worry about making a perfect circle, just make sure the dough is thin.
Lightly brush top with additional oil and scatter small clusters of remaining thyme on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet or pizza stone and bake until pale golden and browned in spots, 8-10 minutes. Transfer flatbread to a rack to cool and discard the parchment paper, then repeat the process with each of the remaining dough balls.

Store the flatbread in an air-tight container for up to 5 days.

 

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