herb & garlic flatbread

Okay, so I'm wicked upset that I made this, it turned out GREAT, and then I cut it up and ate all the pretty, crunchy edge pieces before it dawned on me that I DIDN'T TAKE ANY PICTURES OF IT YET. Ugh. But, since it did turn out so good, I'm going to give you the recipe anyway. Why? Because I just love you that much. And because who knows how long it'll be before I make this again since it's the start of exams, and I'll be going home to the land of barbeque and chinese food after that. This is super easy to make since it requires no yeast and the ingredients are ones you should have in your cupboard to begin with. Pile it on with some easy bruschetta or maybe some spinach dip, or if you like it, hummus. Any kind of dip would be awesome with this since you can easily change the texture and thickness of the flatbread you want. So let's get started!

Herb & Garlic Flatbread

3 1/2 cups flour

1 tsp salt

2 tsp baking powder
1 tsp garlic powder
1 tsp dried basil
1 tsp black pepper
1 cup warm water
¾ cups oil
Parchment paper, for baking
Extra oil, for brushing
Coarse or Table salt, for sprinkling

Place a large rimless baking sheet or an upside down rimmed baking sheet in the oven and preheat to 450F.
In a bowl, mix flour, salt, baking powder, garlic powder, basil and black pepper. With a spoon, stir in the water and olive oil until a medium stiff dough forms. Knead gently to combine into a ball. Let rest in the bowl covered with a tea towel for about half an hour to let it (and you!) rest.

Divide dough into 6 to 8 portions, depending on the size of your cookie sheet. One at a time, roll dough out with a sprinkling of flour until very thin; the thinner you roll it, the thinner and crispier the flatbread will be. If you want it to be more breadlike, don't roll it so much. More cracker-like, roll it paper thin. 
Place on the parchment paper and brush excess flour off the dough, then brush with oil and sprinkle with a little sea salt. Place on top of the baking sheet in the oven and bake for 8 to 12 minutes until lightly browned on the edges with specks of brown throughout. It should have some nice golden bubbles on top. Remove from the oven, cool and break or cut into pieces. Repeat with the remaining dough. Keeps well in a ziploc bag or sealed container. Eat up!