Honey Thyme Salted Flatbreads

 

 These are great as an appetizer, but even better to enjoy for a mid-day bite with a glass of wine accompanied with a book. Yes, I have convinced myself that a beautiful day and a book should always be celebrated with a delicious bite and a glass of wine, you should too!

1 3/4 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1/2 cup water

1/3 cup olive oil

1 cup Parmesan Romano, grated

12 tablespoons honey 

8 teaspoons fresh thyme leaves

Sea salt, to taste

Preheat the oven to 450°F. Place two cookie sheets in the oven after you preheat it, allowing the cookie sheets to warm up with the oven. In a bowl add the flour, baking powder and salt, mix. Slowly drizzle in the water and oil, until it forms a dough ball. Divide the dough into 4 equal pieces and knead each ball 5 times. Roll out each dough ball using a rolling pin until they are as thin as you can get them without holes. Once all four are rolled thin place two flatbreads on a piece parchment paper, then place on a cookie sheet. Bake for 5 minutes. Sprinkle the majority of the cheese over the flatbreads, leaving behind a couple tablespoons. Return to oven for another 4 minutes, until the tops are golden brown. Drizzle each flatbread with 3 tablespoons of honey, 2 teaspoons of fresh thyme leaves, a pinch of sea salt, and the remaining cheese. Into into pieces, serve warm.

Recipe adapted from Deb Perelman