From the kitchen
Rosemary Flatbreads
Quick, no-yeast skillet flatbreads using rice milk, olive oil, flour, and fresh herbs.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 tbsp Fresh Rosemary, chopped
- 3/4 cup Rice Milk
- 2 tbsp Olive Oil, plus more for the pan
Method
- Whisk the flour, baking powder, salt, and rosemary together.
- Stir in the rice milk and olive oil until a soft dough forms.
- Divide into 6 pieces and roll each into a thin round.
- Heat a lightly oiled skillet over medium heat and cook each flatbread 2 to 3 minutes per side until golden and puffed in spots.
- Serve warm.
Kitchen note
These brown quickly in the skillet thanks to rice milk's sugar content, keep the heat at medium rather than medium-high, or the outside will color before the inside fully cooks through.
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