Herbed Flatbread

1. 1

   Combine the flour, baking soda, salt, rosemary, and thyme in the bowl of an upright mixer, fitted with a paddle attachment.

2. 2

   Add the butter and mix on low speed until incorporated, about 2 minutes.

3. 3

   With the machine running, slowly add the water until the mixture forms a dough, adding more water, if needed, 1 tablespoon at a time.

4. 4

   Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth.

5. 5

   Cut the dough into 4 equal pieces.

6. 6

   Form into disc shapes and wrap in plastic wrap.

7. 7

   Refrigerate for 30 minutes.

8. 8

   Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

9. 9

   On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick.

10. 10

    Brush each circle with olive oil and grill for 4 minutes each side.

11. 11

    Remove the flatbread from the grill and cool slightly before serving.

* Per serving · 4 servings · Values may vary.