Sourdough Rosemary Flatbread

Sourdough Rosemary FlatbreadThis flat bread is so good!  It has the perfect combination of tartness from the sourdough, savory from the rosemary and saltiness from the sea salt.  It’s simple to make and you don’t have to worry about making pretty loaves.  This bread goes perfectly with any soup!


1/2 cup sourdough starter

2 cups lukewarm water

1/4 cup olive oil

2 tablespoons chopped rosemary

2 tsp. salt

5-6 cups whole wheat flour

Combine the starter, water, oil and salt in mixer.  Add 5 cups flour, then continue adding more flour until the dough “cleans” the sides of the bowl.  Knead for 10 minutes.  Transfer the dough to a glass bowl and cover with plastic wrap.  Allow to rise for 6-10 hours.  (I usually do this at night and then make the bread in the morning).  Once the dough has risen, divide in half.  Prepare 2 jelly roll pans with Pam spray.  Pat one half of the dough into a rectangular shape inside the pan with your hands.

Sourdough Rosemary Flatbread 1

Press fingertips into the dough to make divets.  Drizzle olive oil and sprinkle coarse sea salt and freshly ground pepper onto the dough.   Let raise for an hour and bake at 375 degrees for 25 minutes.


Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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