We had some chilly, rainy, snuggle-inside-and-light-a-fire weather this past weekend. Perfect for soup and homemade bread. My choice for the bread was a Salted Thyme Flatbread.
Another simple recipe… I threw all the ingredients into my KA mixer with the dough hook and let it do the kneading work for me. As with many bread recipes, the time is spent rising, but not so much in the prep. The kneaded dough rises for an hour, then it’s punched down, rolled out and then it rises for another 20 minutes before baking.
I really love a good flatbread with all of its nooks and its wavy nature. This one is super basic… just a brush of olive oil, a generous sprinkle of kosher salt and topped off with fresh thyme. Sometimes basic is best. In this case, it was- and a great accompaniment to soup. I didn’t care for the bread the following day because the salt seemed to seep into the bread, losing it’s crunchy appeal and visual interest. So be sure to eat this one all up on the day you bake it!
I used a pizza cutter to slice it all up into neat little rectangles, but the animal in you might wish to tear it apart into more unconventional configurations. In fact… that sounds a little more fun now, doesn’t it?
Next post will be the soup recipe that I chose to partner with this bread!
This recipe can be found HERE.
The recipe also includes directions for making this by hand as well as using a bread machine.