My crunchy multigrain and rosemary flatbread is a very thin, crispy, and tasty flatbread, very easy to make with or without yeast. It strongly resembles the Roman flatbread, thin and crumbly, and it is a great solution for delicious snacks for an appetizer or a snack in no time. It was also my way of using up excess sourdough starter, so it didn’t go to waste. Come with me and let’s prepare the flatbread together.
For more quick and easy preparations to offer guests, take a look at these other recipes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 13 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Crunchy Multigrain and Rosemary Flatbread
In my multigrain flatbread, there is a part of excess sourdough starter, which I always use to avoid wasting it. In this recipe, however, it’s not necessary, so if you don’t need it, just rebalance by adding 50 g of flour and 30 ml of water. For flour, I used the Cerealsol mix from Molino Colombo, a mix of flours, cereals, and seeds. It also works well with whole wheat or multigrain flour with the addition of oil seeds.
- 2 1/2 cups multigrain flour (or whole wheat)
- 2/3 cup water
- 1/3 cup sourdough starter (excess)
- 3 1/3 tbsp extra virgin olive oil
- 1 1/4 tsp salt
- 1 tbsp coarse salt
- 1 tbsp rosemary (fresh)
- 1 tbsp mixed seeds (optional)
Tools to Make the Crunchy Multigrain and Rosemary Flatbread
To make the crunchy multigrain and rosemary flatbread, I used my Thermomix TM31, but you can use a stand mixer, a food processor, or a simple bowl since there are no complicated folds or steps.
- 1 Stand Mixer
- 1 Scraper
- 1 Pastry Board
- 1 Rolling Pin
- 1 Parchment Paper
- 1 Brush
How to Make Crunchy Multigrain and Rosemary Flatbread
Making the dough for the flatbread is very easy. Having the excess, I started by dissolving it. If you choose to prepare it without yeast, you just need to skip that step and start from the second one.
In the Thermomix bowl, break the excess sourdough starter and add 50 ml of water. Blend at speed 4 for two minutes to dissolve it.
The dissolved excess will look like this, a milky liquid.
Add half of the flour and set to knead mode for 2 minutes.
With little water, the dough should look like this. Simply add the remaining water and flour, and keep the Thermomix in knead mode for another two minutes (or longer, just be careful not to overheat the dough) to get a compact ball of dough.
Add 15 ml of oil and salt, and keep in knead mode until the oil is fully absorbed.
Form a ball and transfer the dough to a bowl. Cover with plastic wrap or a silicone lid and let it rest for half an hour to an hour.
After resting, sprinkle some semolina on the pastry board and flip the dough onto it.
Using a scraper or sharp knife, cut the dough into 4 parts.
Take the first piece and initially spread it with your fingers. Then use a rolling pin to roll the dough as thin and transparent as possible.
Do the same with the other parts of the dough and then lay them on two baking sheets lined with parchment paper. Set the oven to 410 degrees Fahrenheit and preheat.
Drizzle the remaining oil over the dough and brush it evenly.
Add the coarse salt
Finish with the fresh rosemary torn into pieces.
Bake in a well-heated oven for 10-15 minutes depending on your oven’s performance. With two trays, it’s best to swap them halfway to ensure even cooking.
Once baked, let it cool slightly and break the crunchy multigrain and rosemary flatbread with your hands. Serve in a basket or enjoy it in peace!
Storage
Being a very dry dough, the crunchy multigrain and rosemary flatbread keeps well in a paper bag for a week… but I’m sure it will be gone much sooner! If you liked this recipe, follow me on Instagram where there are many more!
FAQ
Can I change the flour?
Of course, the flatbread can also be made with legume flour, semolina, or another type of wheat flour!
What other variations can I make?
Any that come to mind. For example, just add a teaspoon of tomato paste to make it red! Or you can replace rosemary with another spice.
Can I add yeast?
No, I used the excess only to avoid wasting it.
