Flatbread(no yeast)
Prep Time: 20 minutes
Cook Time 10 minutes(frying) 15 minutes(baking)
Other Time 8 hours/overnight

5 Cups all-purpose flour
2 TBSP Baking powder
1 1/4 tsp salt
2 Cups milk
1 1/2 TBSP butter(melted)
3 tsp Rosemary
1/2 tsp Garlic powder
Olive oil(EVOO) as needed for frying

PREHEAT OVEN TO 425 DEGREES IF BAKING IN OVEN

In large mixing bowl, combine flour, baking powder and salt, mixing well.

Slowly add milk and melted butter to the flour, while kneading the dough. It should end up stiff and workable. If sticky add more flour, if it falls apart  add more milk

After dough is ready, flatten into rectangular shape. Sprinkle with garlic powder and rosemary. Rework dough to incorporate spices evenly throughout. Wrap dough in plastic and let rest for a minimum 8 hours or overnight in the refrigerator

• If frying divide dough into small balls, then flatten into patties about 1/8 inch thick. This will allow them to cook evenly and quickly. Heat oil in fry pan over medium heat and cook on each side until golden brown and they puff up like pancakes. About 4-5 minutes per side. Set aside on paper towel to drain.
• If baking, divide dough into four even balls and flatten with a rolling pin about 1/8 inch thick. Dough should be a rectangle roughly 9x4. Bake in 425 degree oven on a pizza stone or cookie sheet roughly 6-7 minutes then turn over and cook the other side 6-7 minutes.

Top with your favorite toppings and sauces and return to oven to heat through and to melt cheese. Remove from oven and cut in half at an angle for entree serving or cut into smaller amounts for appetizer servings.

PICTURE SHOWN IS A BBQ CHICKEN FLATBREAD-Simple BBQ sauce(recipe follows below) 16 oz cooked chicken breast diced and divided evenly, 1/2 red onion diced and caramelized, shredded cheddar cheese and fresh chopped cilantro. Wine Pairing: Zinfandel or Shiraz. Beer Pairing: IPA, Bock or Porter.