Flat Breads with Thyme, Honey and Sea Salt

Flat Breads with Thyme, Honey and Sea Salt

 One of my favorite meals is cheese and crackers.  I don’t know if it is actually a meal but in our house it sure is.  It fits in between lunch and dinner but sometimes it is in between breakfast and lunch.  I love, love, love cheese but cheese is even better with a fresh kubasa.  Last summer I spent sometime with some very lovely people and on a few occasions we would hop in the truck with the dogs and go for a nice afternoon drive down Highway 45 a lovely prairie road to an interesting little town called Elphinstone, Manitoba. Mr. Bain was the man we sought out.  He makes fresh kubasa every week.  Word on the street is he runs a pretty good business because the kubasa doesn’t sit long.  It’s a good idea to call ahead to make certain there is still kubasa to be had.  It is the BEST kubasa that you will ever have, promise.  If you are by chance in that part of the world you really should stop in and see Mr. Bain and get some of his amazing kubasa.  On the way back home we would have at least one ring of the kubasa polished off between the three of us and the two dogs.  It was a great way to spend an afternoon.  The kubasa was really great with the cheese and cracker course we would have in the afternoons as well.

If you are a fan of the cheese and cracker course you’re going to love me after this.  Flat breads, are you familiar with them?  Oh. My. God.  Sweet, salty, and crispy.  Perfect for cheese and kubasa.  I am fascinated with them.  I love them.  They are thin like a cracker but they aren’t a cracker.  These flat breads are great with wine so if you are planning guests these take no time to bake at all and your guests will be super impressed!

Ingredients and Directions for Flat Breads with Thyme, Honey and Sea Salt

1.  Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon table salt

1/2 cup water

1/3 cup olive oil

2/3 to 3/4 cup fresh grated Parmesan cheese

1/3 to 1/2 cup honey

1 tablespoon fresh thyme

Flaky sea salt such as Maldon

To Prepare the Flat Breads

Preheat oven to 450°F with a heavy baking sheet or pizza stone on a middle rack.

2.  Whisk together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms.

3.  Knead dough gently on a work surface 4 or 5 times. It will feel quite oily (but it will make your hands look great later!).

4.  Divide dough into 4 pieces and roll out 1 piece at on a sheet of parchment paper into a longish irregular rustic shape; about 12″x6″. The dough should be rolled thin and it will be oily, do not fret.

Slide the rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, until lightly golden. Leaving the oven on, remove tray from oven and quickly sprinkle with 1/4 of grated cheese.  Bake an additional 3 to 4 minutes, until browned at edges and in thinner spots. Remove flat breads from oven a final time, quickly drizzle each with honey ( about 1 tablespoon per flatbread, you could use more and  flood them with honey which is delicious), sprinkle with sea salt and garnish with thyme leaves. Cut each cracker width-wise into 4 sections (about 3″x6″ each) with a sharp knife. Repeat with remaining pieces of dough. Serve warm.

Do ahead: Should you want to prepare these ahead of time for a party, bake them including the cheese about 1 minute less than needed. Shortly before you’re ready to serve them, re-toast them in the oven and then drizzle on the honey, thyme, sea salt.

Makes about 16 Flat Breads

From Smitten Kitchen

Flat Breads with Thyme, Honey and Sea Salt

These flatbreads are a little deceiving.  They look thin and light but they are quite filling, be forewarned   If you are looking for a great local wine, I suggest you try Lunenburg County Winery, if not for their wines then for their blueberry U-Picks!

From our kitchen to yours,
Sydney Jones