• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Toasted Rosemary Tortilla Flatbread

    How can you morph a Mexican tortilla into Mediterranean flatbread? Flour tortillas are made of wheat, just like a Mediterranean flatbread. The ingredients are basically the same, the prep varies slightly; it’s just the cultural perception of flatbreads that is different. Along with a touch of olive oil, we dusted flour tortillas with fresh rosemary, and a little kosher salt. After a few minutes in the oven, coila! Fresh rosemary flatbread!


    Ingredients
    4
    flour tortillas
    1
    teaspoon
    Olive Oil
    1
    tablespoon
    chopped rosemary
    1
    teaspoon
    kosher salt (optional)
    Directions
    Heat your oven to 350°. Place the tortillas on an ungreased cookie sheet. Pour ¼ teaspoon of olive oil on each tortilla. Using your fingertips, rub the olive oil onto both sides of the tortilla. Sprinkle chopped rosemary (and ¼ teaspoon of kosher salt, if desired) on the top surface of each tortilla.
    Bake for 15 minutes, without flipping the tortillas. Remove from oven, and cool briefly on a wire rack.

    The base number of servings for this recipe is 4
    OK

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