Soft Flat Herb Bread- I dare you not to eat it all!

Soft Flat Herb Bread- I dare you not to eat it all!

Inspired by the dinner roll recipe by Rachel Farnsworth, I decided to use the dough to make fluffy and soft herb flat bread. The recipe is mostly like usual homemade bread recipes, but diverges at the end when you cut it in two, season it, which makes two whole baking sheets of gorge worthy flat bread. Give this a try and I promise, you’ll want to eat it all! Adapted from the recipe at:

Soft Flat Herb Bread- I dare you not to eat it all!
Prep time
Cook time
Total time
Use dough for dinner rolls or flat bread, or both!
Recipe type: Flat bread
Cuisine: Californian
Serves:: serves: 10-15
  • Ingredients
  • 2 cups warm milk
  • 2 tablespoons instant dry yeast
  • ¼ cup white granulated sugar
  • 2 teaspoons salt
  • 6 tablespoons salted butter, softened
  • 2 large eggs
  • 6 cups all-purpose flour
  • 2 T Olive oil
  • 1 T Fresh Thyme
  • 2 t Dried Rosemary
  • 3 Cloves garlic, minced
  • 1 whole scallion, peeled and minced
  • 30 Baby tomatoes, sliced in half
  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
  2. Add in 5½ cups of flour.
  3. Using a dough hook, turn the mixer on to a low speed.
  4. Once the flour starts to incorporate into the dough, increase the speed to a medium range.
  5. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl.
  6. The dough mixture should be slightly sticky and soft.
  7. Add more or less flour until the dough reaches the desired consistency.
  8. The amount of flour you add in bread making is always an approximation and you should go by feel.
  9. Transfer the dough to a lightly greased mixing bowl.
  10. Cover with a towel and let rise 90 minutes.
  11. Lightly grease a baking sheet or cover with parchment paper.
  12. Punch down the dough and form into 2 pieces.
  13. Place on the greased baking sheet and gently stretch into 2 large rectangles, about 16"x 10".
  14. Cover and let rise 1 hour.
  15. In a small bowl combine the olive oil, thyme, rosemary, garlic, and scallion.
  16. Spread evenly over both flat breads, then top with tomato slices, and sprinkle with additional salt, if desired.
  17. Preheat oven to 450 degrees.
  18. Bake for 15 to 16 minutes, changing positions on racks, half way through, until browned.
  19. Serve the bread warm, or cool for 15 minutes, then transfer to a wire cooling rack.
  20. Once cooled completely, store in a plastic bag for a few days, or the freezer for up to one month.


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