Herbed Flatbread

Sometime last spring I received a text message from a friend and fellow medical student asking if I could recreate a flatbread they tried at a restaurant in Minneapolis. Never one to decline a challenge, I tasted samples and spent some time in the kitchen trying to recreate the light, flaky texture and wonderful flavor of fresh herbs in this flatbread. After doing some research and several attempts later, I realized I was making this far too complicated and instead needed to approach this flatbread not as a yeast bread, but as a quick bread.

Quick breads get their name because they use baking soda or baking powder as their leavening agent, and are much quicker to prepare than their yeast-leavened counterparts. In particular, this recipe combines the versatility of a flatbread with the texture of a biscuit, making it the ultimate comfort food. While the whole wheat flour in this recipe helps provide the structure for this dough, it's the olive oil that makes this recipe so delicious. The oil helps to coat the gluten molecules in the flour and prevents them from sticking together, creating a light and flaky texture and tender mouth feel to the finished product. Additionally, the oil helps contribute a richer flavor to the dough.

Hold on...aren't fats supposed to be unhealthy? One of the most frustrating diet myths out there is that one needs to avoid fats in their diet. This simply isn't true! We all need some fat in our diet to help with satiety between meals and absorb essential vitamins. The key is to know the difference between healthy and unhealthy sources of fat. The simplest way I know to explain how to pick a healthy fat is to look for the fat that is a liquid at room temperature. Liquid fats at room temp are those that contain polyunsaturated and monounsaturated fats that help to reduce your risk of heart disease. Generally speaking, these fats come from plant sources and include canola oil, olive oil, and grapeseed oil. The fats you should try to limit in your diet are often solid at room temperature and are more likely to contain saturated and trans fats that contribute to coronary artery disease. This includes things like butter, vegetable shortening, lard, coconut and palm oil. For more information about dietary fats and the role they play in your diet and chronic disease, check out this article on the CDC's website.

My herb of choice for this recipe is rosemary, but you can use any fresh or dried herbs you may have on hand. Whatever herbs you choose, this makes a quick and delicious appetizer or pairs well with soups or pasta. Always a crowd pleaser, no one will guess that you didn't spend the entire day in the kitchen crafting this rustic bread. Enjoy!

Herbed Flatbread, Serves 6
1 cup white flour
3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt, divided
1/2 cup water
1/3 cup olive oil, plus more for brushing
2 Tbsp chopped herbs, divided

Preheat oven to 450 degrees. Mix flours, baking powder, water, oil, and half the salt and herbs together by hand until just combined. Turn out onto a floured surface and knead 4-5 times. Divide into thirds. Roll each third out into a 10" round. Transfer to greased cookie sheet. Brush lightly with more olive oil and sprinkle remaining salt and herbs on top. Bake for 8-10 minutes or until golden brown along edges.