For the Dough:
- 500g strong white bread flour
- 1 & 1/2 tsp baking powder
- 1 & 1/2 tsp salt
- 320ml warm water
- 1 red onion, very finely sliced
- Lge bunch rosemary, cut into small sprigs
- Extra virgin olive oil (for drizzling over cooked flat bread)
- Flakey sea salt
- freshly ground black pepper
Combine all the ingredients for the dough and knead for a few minutes until smooth.
Divide into 4 or 6 equal size pieces, depending how large you want the flat breads.
Roll out or stretch to form as thin a round as possible.
Get the flattened dough onto our floured pizza paddle and top with a scattering of sliced onion and rosemary sprigs.
Slide the flat bread into a 440 degree centigrade pre-heated pizza oven and turn a quarter turn every twenty or thirty seconds until the base is cooked and crispy (This should take no longer than two or three minutes.
Remove from the oven and drizzle with the oil and season with the salt and pepper.
Cut and serve immediately.
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