You asked for it…

After a recent post about our appetizer dinner with friends on the farm, there was a request for the recipe. I want to make you all happy, so here it is.

“Family Flatbread” ~ from our Friends on the Farm

Dough: (makes enough for 4  small rounds)

2 Tablespoons yeast (Red Star is gf)

2 teaspoons sugar

1 cup warm water

3 Tablespoons olive oil

2 teaspoons salt

2.5 cups gf flour (we used Jules Gluten Free Flour, but our friends used white rice flour last time)


2 teaspoons turkish oregano (we used regular dried oregano this time)

2 teaspoons rosemary

2 cloves fresh garlic

1/4 teaspoon crushed red pepper

3 Tablespoons olive oil

1 teaspoon coarse salt (sprinkle on to taste)

Place yeast and sugar in mixing bowl. Add warm water (not too hot). Mix with a spoon to blend, all the yeast won’t dissolve, but don’t worry. Let it stand for about 5 minutes. Add 2 Tb.  olive oil and 2 tsp. salt, mix well.

Add flour 1/2 cup at a time, blending in with a spoon. Knead the dough to combine well, then divide into four pieces, knead each one into a round shape, then place on a cookie sheet, greased with olive oil. Roll the dough balls over until covered with oil, let stand for 20 minutes. The dough will start to get puffy as it rests.

While the dough is resting, prepare the topping. Place the oregano, rosemary, garlic and crushed red pepper in a small bowl, add olive oil. Stir to blend, set aside. After 20 minutes, it’s time to pat the dough into shape. Just start patting with your palms from the center out, until you have circular shapes roughly 6-8 inches across. The dough should be about 1/4 inch thick. (but it’s up to you)

Preheat oven to 400 degrees. Make sure the two baking sheets still have enough oil on them and place two rounds on each sheet.

Spoon 1/4 of spice mixture onto the center of each piece of dough. Use a pastry brush or your fingers to spread the spice/oil mix out over the bread, all the way to the edges. Once the spices are spread over the top, let rest again for 20 minutes, sprinkle the coarse salt, then bake for about 15 minutes.


We served ours with a homemade marinara made from garden fresh tomatoes. I cannot wait for the garden season to begin!

7 thoughts on “You asked for it…

  1. I need to make more yummy breads to accompany our meals. This soudns SO good, and I could really enjoy it with a roasted chicken, or a GF pasta, or a soup!

    • It is so good. Just try it. I’m going to try it again with another flour mixture. Maybe just brown rice and sorghum flours. It dips well in any sauce really. Let me know if you do make it, and take pics!

    • Let me know how it goes! We found it was best on the first night, but easily reheated it by adding a little olive oil on top and cooking it in foil. You may want to go a little lower on the temp for a longer time. (our edges were really crunchy, need to work on that)

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