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    Lemon and Rosemary Flatbread

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    Lemon and Rosemary Flatbread

    Laurie Gear, of The Artichoke Restaurant, also sent the recipe for this aromatic flatbread, which he serves with the watercress soup. "It's a light, zesty bread that pairs nicely with the soup," he says. "The lemon really lifts the earthy flavours of the watercress and mushrooms."

    • Vegetarian
    • Preparation time: 35 minutes
    • Cooking time: 25 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 8 with the soup


    • 7g sachet dried yeast
    • 1 tbsp honey or sugar
    • 300ml tepid water
    • 500g strong bread flour, plus extra for dusting
    • 1 level tbsp salt
    • 3 sprigs rosemary, finely chopped
    • Juice and grated zest of 1 lemon
    • Milk, to glaze
    • Coarse sea salt, to finish


    1. Dissolve the yeast and honey in 150ml of the tepid water and leave in a warm place for 30 minutes to activate the yeast.
    2. Mix the flour with the salt in a big bowl. Make a well in the middle. Pour in the yeast mixture and begin to slowly bring in more and more of the flour until the yeast mixture is soaked up. At this point add the finely chopped rosemary, lemon zest and lemon juice. Then pour the remaining tepid water into the centre, gradually incorporating all the flour to make a moist dough.
    3. Knead the dough for at least 5 minutes until it becomes silky.
    4. Put the dough in an oiled bowl and cover with oiled cling film.
    5. Leave in a warm place such as an airing cupboard, for about 40 minutes or until doubled in size. Meanwhile, grease two baking trays and dust with flour.
    6. Knock the air out of the dough and knead again briefly. Divide in half and use a rolling pin to roll each piece into an oval the size of a large naan bread. Place on the baking trays and score six shallow slits on top of each flatbread. Brush with a little milk and sprinkle liberally with coarse sea salt. Leave to rise for a second time, until doubled in size. Meanwhile, preheat the oven to 200°C, gas mark 6.
    7. Bake the flatbreads for 20-25 minutes until they are golden brown and sound hollow when tapped on the base. Tear into pieces and serve warm with the soup.

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