Garlic, thyme and potato flat bread
Discover the delightful flavors of this Garlic, Thyme, and Potato Flatbread recipe. Made with all-purpose white wheat flour, yeast, and a generous drizzle of olive oil, this savory flatbread features tender potatoes, aromatic garlic, and fresh thyme. Perfect for a comforting dinner or a tasty appetizer.
- 08 Apr 2024
- Cook time 15 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Garlic, thyme, and potato flatbread is a delightful and aromatic dish that makes for a perfect appetizer, side dish, or even a satisfying snack. Combining the earthy flavors of fresh thyme, the savory depth of garlic, and the comforting texture of potatoes, this flatbread is both simple to make and delicious to enjoy. Whether you're hosting a dinner party or just looking to try something new in the kitchen, this recipe is sure to impress.
Ingredients:
Instructions:
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tsp of yeast, 1 tsp of sugar, and 1 tsp of salt.
- Gradually add 1 cup of water while mixing the ingredients with a wooden spoon or your hands until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
- Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm, draft-free area for about 1-1.5 hours, or until it doubles in size.
- While the dough is rising, preheat your oven to 400°F (200°C).
- Peel and thinly slice the 2 potatoes.
- Parboil the potato slices in boiling water for about 2-3 minutes, until they are just tender but not fully cooked. Drain and set aside.
- In a small saucepan, heat 1/2 cup of olive oil over low heat.
- Add the 2 minced garlic cloves and cook gently, ensuring the garlic does not burn. This should take about 1-2 minutes.
- Remove from heat and add 1 tbsp of fresh chopped thyme to the oil. Stir well and set aside.
- Once the dough has risen, punch it down to release the air and stretch it out onto a lightly greased or parchment-lined baking sheet. Aim for a rectangular or oval shape about 1/4 inch thick.
- Arrange the parboiled potato slices evenly on top of the dough.
- Drizzle the garlic and thyme infused oil uniformly over the potatoes and dough, making sure the garlic and thyme are also spread evenly.
- Place the assembled flatbread in the preheated oven and bake for about 20-25 minutes, or until the edges of the bread are golden brown and crispy and the potatoes are cooked through and slightly golden.
- Remove the flatbread from the oven and let it cool for a few minutes. Slice and serve warm.
Tips:
- Use high-quality olive oil.
- Allow the dough to rest and rise properly.
- Slice the potatoes thinly to ensure they cook evenly.
- Use fresh garlic and thyme for the best flavor.
- Preheat your oven to the correct temperature before baking.
- Experiment with additional toppings such as cheese or caramelized onions.
Garlic, thyme, and potato flatbread is not only delicious but also incredibly versatile. The harmonious blend of flavors makes it an excellent addition to a variety of meals or a stand-alone treat. Enjoy it warm, paired with your favorite dips, soups, or salads, and savor the aromatic essence of this homemade delight. Once you've mastered this recipe, feel free to experiment with different herbs and toppings to make it your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 320kcal | 13% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 63g | 19% |
| Fiber 4.88g | 13% |
| Sugar 2.25g | 2% |
| Fat | |
| Fat 30g | 37% |
| Saturated 4.34g | 14% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 20mg | 4% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 2.57mg | 16% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 20mg | 22% |
| Vitamin E 0.05mg | 0% |
| Vitamin K 2.22ug | 2% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 1.60mg | 15% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 560mg | 16% |
| Selenium, Se 13ug | 24% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 1.14mg | 10% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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