Prep Time 10m
Cook Time 10m
Ready Time 20m
Yield 6 servings

  • 1 1/2 cups Pillsbury BEST™ Unbleached All Purpose Flour
  • OR 1 1/2 cups Pillsbury BEST® All Purpose Flour
  • 1/2 cup Pillsbury BEST™ Whole Wheat Flour
  • 1 teaspoon baking powder
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/4 cup Crisco® 100% Extra Virgin Olive Oil, plus additional to brush tops
  • Sea salt and fresh cracked pepper
Preparation Directions
  • Step 1Heat oven to 350°F. Place baking sheet on rack in center of oven.
  • Step 2Stir unbleached flour, whole wheat flour, baking powder, rosemary and salt in large bowl. Make a well in center of flour mixture. Pour water and oil into center. Stir until well blended.
  • Step 3Knead dough 6 to 8 times on floured surface. Divide dough in half. Roll one half into a 12-inch circle. Dough will be very thin. Transfer dough to parchment paper-lined cookie sheet. Brush lightly with additional olive oil. Sprinkle lightly with salt and pepper. Slide parchment paper onto heated baking sheet in oven.
  • Step 4Bake 25 minutes or until flatbread puffs begins to brown. Repeat with second half of dough. Cool completely on wire rack. Break into pieces and serve with dips or spreads.
doughboy doughboy

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