How to Make Flora(l) Flatbreads

Making flatbreads is a creative process that can be inspired by the seasons. Make sure the leaves or flowers you decide to use are edible. Many plants have inedible parts, even poison parts or flavors that are not palatable. In this case, I used basil leaves and other medicinal herbs. There are also many recipes for flat bread dough. Use your favorite one and have fun!

Make your favorite flatbread dough. This one is inspired by Tartine Bakery in San Francisco found in their #3 cookbook. I used kamut flour to get a golden and transparent dough.

Take the round of dough and divide it with a knife into pieces of 50 grams each. These pieces will be put through a pasta machine as if making a flat lasagne noodle.

Take the portion of dough and shape into a flattened oval. Start with the pasta machine on setting #1. Put dough at the top of the slot and crank the dough through the first setting.

Once the pasta is through, make sure it's not too wet. Add flour to make sure it does not stick to the surface of the table or the machine.

Once the dough has passed through the pasta machine and is not too sticky, fold it into thirds and put back through the machine on setting #1. Repeat the same process three times on setting #1, folding it in thirds each time. Now its ready to pass through the rest of the settings.

Process the dough through the machine until you reach setting #6. At this point, the dough will be very thin. At each setting, make sure there is flour on the surface where the dough can rest between settings without sticking. Once you reach setting #6 you are ready to decorate. At this point the dough is extra fragile.

Take the strip of thin dough and decorate half of it. Then fold the other empty half over the decorated half like a sandwich. Pat lightly to seal.

Pass the the folded dough with the floral and edible leaves inside, through the pasta machine at a reduced setting: #5.

Cut the dough to the size you desire. Set the oven at 400F.

Place the sheet of dough on top of parchment paper and bake in the oven for 5 to 7 minutes at 400F.

Take the flatbreads out of the oven. Reduce heat to 200F and put back in the oven for 10 minutes with the door ajar. This will dry out the breads and make them extra crisp. When ready, take out of the oven and cool. Seal in a container immediately after they are completely cool and store until ready to eat.

Your done! Just add a little extra salt!