500 g all-purpose flour
1 pkg. active dry yeast
1 tsp. salt
1/2 tsp. sugar
2 tbsp. olive oil
300 ml lukewarm water
Topping: Olive oil, coarse salt, rosemary
In a food processor’s bowl, mix the dough ingredients except the water. Equip your kitchen aid with a dough hook and turn on low speed, gradually adding the water. Knead on moerately low speed, say, for example 2 of 5 for 10 minutes. Then turn off, cover the bowl with cling film and let sit in a warm place for 1.5 to 2 hours to let the dough rise.
Preheat your oven to 230 °C. Line a baking sheet with parchment paper and gently form flat breads, paying attention not to squeeze all the nice air bubbles from the dough. Brush amply with olive oil and sprinkle with kosher salt and rosemary (fresh or dried – whatever you have at hand).
Bake on the middle rack for about 10 – 15 minutes, depending on the size and thickness of your flatbreads. Best eaten while still oven-warm, for example with a little butter or as a side.