Description
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup warm water
2 tablespoons olive oil
1/2 cup dried cranberries
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1/2 teaspoon garlic powder
4 oz goat cheese, crumbled
1 tablespoon honey (optional for drizzling)
Directions:
In a large bowl, whisk together the flour, salt, and baking powder. Add the warm water and olive oil, stirring until a dough forms.
Fold in the dried cranberries, rosemary, thyme, and garlic powder. Mix until evenly distributed. Cover the bowl and let the dough rest for 30 minutes.
Preheat a large skillet or griddle over medium heat. Divide the dough into 2-3 portions and roll each portion into a thin, oval shape.
Cook each flatbread for about 2-3 minutes per side, or until golden brown and slightly puffed.
Remove from the heat and immediately sprinkle with crumbled goat cheese. Let the residual heat soften the cheese slightly.
Drizzle with honey if desired and serve warm.
Prep Time: 10 minutes (plus 30 minutes rest time)
Cooking Time: 6 minutes
Total Time: 46 minutes
Kcal: 280 kcal per serving
Servings: 4
Step-by-Step Guide
1. Mix Dry Ingredients: In a large mixing bowl, thoroughly whisk together the 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. This ensures even leavening and seasoning.
2. Form the Dough: Create a well in the center of the dry ingredients. Pour in the 3/4 cup of warm water and 2 tablespoons of olive oil. Use a wooden spoon or your hands to mix until a shaggy dough forms.
3. Incorporate Flavors: Turn the dough out onto a lightly floured surface. Knead for 2-3 minutes until smooth. Flatten the dough and evenly scatter over the dried cranberries, rosemary, thyme, and garlic powder. Knead for another minute until the add-ins are fully integrated.
4. Rest the Dough: Place the dough back in the bowl, cover it with a damp kitchen towel or plastic wrap, and let it rest at room temperature for 30 minutes. This relaxes the gluten for easier rolling.
5. Shape and Cook: After resting, divide the dough into 2 or 3 equal portions. On a floured surface, roll each portion into a thin, rustic oval shape. Preheat a dry skillet or griddle over medium heat. Cook each flatbread for 2-3 minutes per side, until golden brown with charred spots.
6. Finish and Serve: Transfer the cooked flatbread to a board. Immediately top with crumbled goat cheese so it softens from the residual heat. Drizzle with honey if using, slice, and serve.
Serving Suggestions
This versatile flatbread pairs beautifully with a variety of dishes. Serve it as an appetizer with a balsamic glaze for dipping. It makes an excellent side to a hearty autumn soup, like butternut squash or lentil. For a light meal, top it with a handful of arugula dressed in lemon juice and olive oil. It also complements a charcuterie board perfectly, offering a sweet and savory element alongside cured meats and nuts.
How-to Summary
Combine dry ingredients, then mix with water and oil to form a dough. Knead in cranberries and herbs. Let dough rest for 30 minutes. Divide, roll thin, and cook in a hot, dry skillet for 2-3 minutes per side. Top warm bread with goat cheese and a honey drizzle.
Frequently Asked Questions
Can I use dried herbs instead of fresh? Yes, but use only one-third the amount (1 teaspoon each), as dried herbs are more potent.
My dough is too sticky. What should I do? Gradually add a little more flour, one tablespoon at a time, while kneading until the dough is smooth and just slightly tacky.
Can I make the dough ahead of time? Absolutely. After the 30-minute rest, you can wrap the dough tightly and refrigerate it for up to 24 hours. Let it come to room temperature for 15 minutes before rolling.
What can I substitute for goat cheese? Feta cheese, blue cheese, or even a soft ricotta would be delicious alternatives.
How do I store leftovers? Store cooled flatbread in an airtight container at room temperature for 1 day. Reheat in a toaster oven or skillet to restore crispness.
Common Mistakes to Avoid
- Using boiling water: Warm water is ideal. Hot water can kill the baking powder’s action and make the dough tough.
- Skipping the rest time: This step is crucial for relaxed gluten, making the dough easier to roll without springing back.
- Rolling the dough too thick: Aim for 1/4-inch thickness or less for the proper flatbread texture—crisp edges with a slightly chewy center.
- Crowding the pan: Cook one flatbread at a time to ensure even heat distribution and proper browning.
Conclusion
This Cranberry, Herb, and Goat Cheese Flatbread is a stunning combination of sweet, savory, and herbal flavors, all coming together in a deceptively simple homemade bread. With a straightforward process and forgiving nature, it’s a perfect recipe for both weeknight dinners and entertaining. Mastering the basic technique opens the door to endless customizations with your favorite cheeses, fruits, and herbs. Enjoy the process and the delicious, warm results.