Serve this herbed flatbread with our Smashed Peas with Fresh Mint.

Martha Stewart Living, February 1996


Recipe Summary

Makes 3


Ingredient Checklist


Instructions Checklist
  • In the bowl of a food processor, combine flour, baking powder, salt, sage, chives, and parsley; process for 5 seconds to combine. Add vegetable shortening, and process until well combined, about 15 seconds. Add milk and 2 tablespoons water, and process until dough comes together, about 7 seconds.

  • Transfer dough to a lightly floured surface, and knead for about 1 minute, forming it into a ball. Cover with plastic wrap and let stand for 30 minutes.

  • Heat oven to 200 degrees with a baking sheet set on the rack. Heat a medium cast-iron skillet over medium-high heat until very hot. Meanwhile, cut dough into 3 equal pieces, and form each piece into a ball. On a lightly floured surface, roll one of the pieces of dough out into a very thin circle (it should be less than 1/16 inch thick and about 6 1/2 inches in diameter). Using a fork, prick dough 7 or 8 times. Lightly brush one side with olive oil, and sprinkle it lightly with salt.

  • Transfer round of dough, oiled side down, to the hot skillet, and reduce heat to medium; cook until surface is covered with golden to dark-brown speckles, about 1 to 2 minutes on each side. If flatbread begins to burn, lower heat and continue to cook.

  • Remove bread from skillet, and transfer to the baking sheet in the oven. Repeat the rolling and cooking process with remaining 2 pieces of dough.

  • Cut bread into wedges with a pizza wheel or sharp knife, and serve warm.