This simple flatbread recipe incorporates your favorite Pickle Creek infused olive oil to flavor your dough with herby and garlicky goodness@
Print Recipe
Pickle Creek Savory Flatbread
Ingredients
- 1.5 cup flour
- 3 Tbsp Pickle Creek infused olive oil I like the garlic ones best!
- More Pickle Creek infused olive oil For frying the flatbreads
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 cup ice water Plus a couple of Tbsp extra, in case you need to adjust your dough
Ingredients
- 1.5 cup flour
- 3 Tbsp Pickle Creek infused olive oil I like the garlic ones best!
- More Pickle Creek infused olive oil For frying the flatbreads
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 cup ice water Plus a couple of Tbsp extra, in case you need to adjust your dough
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Instructions
Combine the flour, baking powder, and salt in a large mixing bowl.
Drizzle in the olive oil and water and mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency.
Cover dough with plastic wrap and let rest for 10 minutes.
Preheat a large skillet over medium-high heat. Add enough olive oil to lightly coat the bottom of the skillet and heat until oil just begins to shimmer.
Divide the dough into 6 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are slightly thicker than a tortilla.
Fry the dough circles one at a time in the skillet of hot oil. Fry each side 2-3 minutes, until golden brown. When each flatbread is done cooking, place it on a cooling rack or plate covered with paper towel while the others cook. Add more olive oil between each flatbread as needed.
Serve with your favorite spread or dip. Enjoy!
