Monday, December 12, 2011

Flatbreads with Thyme, Honey and Sea Salt

Perfect Pairing:  Maldon Sea Salt

I have been on a thyme kick lately.  There is something about this herb that has been calling out to me for the last couple of months.  I have been adding it to soups, salads, and whatever else I happen to be making.  I think the recipe I posted for oven roasted mushroom tapas is what got me hooked on fresh thyme.  When I saw a recipe that added fresh thyme to homemade flatbreads along with honey, salt, and cheese…. Well, it was something I needed to try immediately.
These flatbreads could almost be called a cracker because they are so thin and crispy.  The combination of honey, cheese and salt is crazy good.   These would be the perfect thing to serve at a cocktail party or alongside your favorite soup recipe.  If you left off the thyme I bet these flatbreads would also be pretty amazing with a little spread of Nutella.  Let's be honest.... what is not improved by Nutella?
When you are rolling out the flatbreads they will seem a little oily but after they bake they are crispy and light.  I used BellaVitano Gold Reserve Cheese, which was lovely, but you could use Parmesan, Romano or Asiago cheese.
The Perfect Pairing for these flatbreads is Maldon Sea Salt.  I have the Maldon Sea Salt Flakes and I am a huge fan.  I always use it as a finishing salt rather than cooking with it.  The flakes are much larger than usual kosher salt but they are not overwhelming because they have a delicate flavor. 

Flatbreads with Thyme, Honey and Sea Salt
Adapted by Lindsay at Perfecting the Pairing from Smitten Kitchen

·         1 ¾ cups all purpose flour
·         1 tsp baking powder
·         ¾ tsp salt
·         ½ cup water
·         1/3 cup olive oil
·         ¾ cup grated cheese (BellaVitano Gold Reserve Cheese, Parmesan, Romano or Asiago)
·         1/3 cup honey
·         2 Tb fresh thyme leaves
·         Sprinkle of sea salt
Preheat oven to 450 degrees F.   Cover two large sheet pans with parchment paper.
In a large bowl whisk the flour, baking powder, and salt.  Make a well in the center of the flour mixture, add the water and oil.  Gradually stir the liquids into the flour with a wooden spoon until it forms a dough.  Place the dough on a clean counter surface and knead 4 or 5 times.  It will feel oily.
Divide the dough into 4 even pieces.  Remove one of the pieces of parchment paper and place on the counter.  Place one piece of dough on the side of one of the pieces of parchment paper.  Roll out the dough, alternating directions, until it is very thin.  It will be about 12 inches by 6 inches and should take up half of the pan.  Repeat with remaining three balls of dough.  Return the parchment paper to the pan.
Bake the flatbreads about 5 minutes until lightly browned.  While they are baking, grate your cheese.  Remove the breads from the oven and sprinkle all four pieces evenly with the cheese.  Return them to the oven and bake for an additional 3 to 4 minutes until browned at the edges.
Remove the flatbreads from the oven and drizzle with honey, sprinkle with sea salt and thyme leaves.  Cut into desired sizes and serve.


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