Serves 2

rosemary and sesame flatbread


1/2 cup plain flour

1/2 cup wholemeal flour

1 tablespoon chopped rosemary plus extra for garnish

1/2 teaspoon baking powder

a sprinkle of salt

1/4 cup water

2 tablespoon olive oil plus more for brushing

Flaky sea salt 

1 tablespoon sesame seeds


Preheat oven to 200 degrees Celsius and place a baking tray on a middle rack in the oven.

Sift flour into a medium bowl and add chopped rosemary, baking powder and salt. 

Form a well in center, then add water and oil and stir with a wooden spoon until mixture is combined.

Take the mixture out and place on a flat surface and knead gently. You should be able to knead the mixture together and roll into a ball.

Roll the dough out on a sheet of baking paper. Generally you can make any shape you want as it will be broken into pieces once cooked anyhow. 

Once rolled out, brush the dough with olive oil and sprinkle with sesame seeds and sea salt. 

Lift your baking paper and dough onto your tray in the oven and bake for 8-10 minutes or until golden. 

Take bread out and move to a rack to cool, discarding baking paper.

Serve broken into pieces.

If you are after a larger serving, this recipe can easily be doubled however split the dough into two, roll out separately and bake in separate batches using fresh baking paper both times.

*Flat bread will last for a few days. Once cooled place flat bread into a airtight container and store in a cool dark place.