Pistachio Rosewater Flatbread

Pistachio Rosewater Flatbread is a delightful blend of nutty pistachios and floral rosewater, offering a fresh take on traditional flatbreads. A fragrant dough is created with the infusion of rosewater, and a topping of crunchy pistachios adds texture. This flatbread can be enjoyed on its own or served alongside dips and spreads. Its unique flavors make it an enticing choice for occasions where something different is desired, or simply as a flavorful snack.

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp active dry yeast
• 1/4 cup warm water
• 2 Tbsp olive oil
• 1/4 cup rosewater
• 1/2 cup pistachios, chopped
• 1/2 tsp salt
• 1 Tbsp granulated sugar

Instructions

1. Dissolve the active dry yeast in warm water in a small bowl and let sit for 5 minutes until frothy.
2. In a large mixing bowl, combine all-purpose flour, salt, granulated sugar, olive oil, and rosewater.
3. Add the yeast mixture to the flour mixture and knead until a smooth dough forms, about 5 to 7 minutes.
4. Cover the dough with a clean cloth and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
6. Divide the dough into 6 equal portions and shape each into a flatbread on the prepared baking sheet.
7. Sprinkle chopped pistachios evenly over each flatbread and press lightly into the dough.
8. Bake for 15-20 minutes, until the flatbreads are golden brown.
9. Allow the flatbreads to cool slightly before serving.

Keywords: Dessert, Flatbread, Pistachio, Rosewater, Floral

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