Avocado Toast. I am serving them with cheese, and a wine infused chicken, the recipe of which is found at http://prouditaliancook.blogspot.com/2010/05/wine-infused-beer-can-chicken.html. Keep up the great work! Ill be checking here daily! Not having parchment paper OR a heavy-duty baking sheet, I instead cooked these in cast iron skillets. I made these last night to go with your mushroom soup. The filling is really what counts, and the frozen dough is so convenient! Next post: marinated eggplant with capers andmint. P.S. We still occasionally have them for dinner (we were on a real kick in those days) and wonder what surprises the next day will bring. Thanks for posting the recipe! I made this for the first time today, and the flavor is delish!! Ill say that I have made this recipe also a couple of times with some bulk cheese powder and it is delicious that way, too. Emily, wonderful idea to use this as a pizza shell!! In this case I suspect regular whole wheat flour would work as well.) I used white whole wheat flourit was *so* delicious! We made this last night but substituted Indian spices for the rosemary. Thank you for sharing a great recipe! Have a batch in the oven right now and cant wait to make more! Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. Have become addicted to these, which are delicious and incredibly easy to make. wow, nice flat bread I do make flat breads but only plain mixing it with herbs such a good idea.. thanks for the post such an inspiration. But they tasted fantastic and were taken home by my GF friends who also requested the recipe. My favorite variation is to nix the rosemary and top with zaatar. I made these and hummus (with the skins off of the beans, like Deb taught me). Also its great idea to add some tomatoe sauce, fresh basil and mozzarella on the top and bake for 2-3 minutes more. Hi Deb, What are the chances the recipe could be used for soft, light and fluffy cooked up in skillet? Instead, I heated the oil with some dried herbs before adding it to the dough. I divided the dough into fours (to fit onto 2 baking sheets) and tried different seasonings on eachone with garlic salt/rosemary, one with fresh cracked pepper and parmesan folded in, one as written, etc. $11.69+. But to start, lets talk about this recipe, something I think everyone in the entire world should have in their repertoire: Flatbread. Perhaps I didnt roll my pieces out thin enough, but I felt that this lacked flavor the texture was somewhat off it wasnt doughy enough for a lavash or true flatbread, but it wasnt crisp enough as a cracker. I made this and didnt love it, sorry :-(. I just made this recipe, in just half an hour from an empty counter to awesome bread, and it is so unbelievably GOOD!! So quick and easy, but so delicious and flaky. Always love your words (and unflagging sense of gentle humour) about food, life, and the universe! Had it with Italian Wedding Meatball soup and my children and husband loved it. This has become my oh-why-have-I-procrastinated-AGAIN recipe for potlucks. So, I am trying to put these in a Tupperware container to take to a potluck, but I keep breaking off a piece to eat! I was looking for something to make for tonight for the bf and myself. Our favorite date night place had reopened last summer, but the kitchen lagged, so we were doing potlucks at the bar. THANK YOU! I usually serve with some kind of spreadable dip, the latest of which is Spicy Ceci Bean Puree from Epicurious. LOVE YOU, Smitten Kitchen. Divine! Love it. I found that the flatbread with scallions instead of rosemary worked as a great substitute, less oily and much easier to make. I think a dipping oil would work well as a topping too. I know, sounds like a lot of different flavors going on but it was delicious!!! scrumdiddles!!! Truly, its a small complaint because it is disappearing rapidlygotta run to get my share :). For these last three batches, I baked it at 425 degrees, and was able to avoid the burnt spots, and did not pre-bake the pan, crackers still came out golden, and had many people raving about it and wanting the recipe. I let the whole thingbake a few more minutes. Thanks for the recipe!! I have just forwarded this onto a friend who had been conducting a little research on this. I put each piece through my pasta machine on #6 and then lay the pieces out on parchment on a pizza peel. The only thing I could think is that because Im in Florida, the humidity here means that I need to reduce the amount of water. Too bad Im not at home, where we have a huge rosemary bush. YUM! It was extremely easy to make, and does look & taste impressiveI have a pretty sparse kitchen, as a poor graduate student, and this is a great recipe for me since I had all the ingredients on hand already. I know lavash is thinner. (ingredients vary yeast, milk, butter). Made these tonight and they were SO GOOD and SO EASY I immediately made another batch with truffle salt. Ive made these twice both times, it was meant as a snack, but it ended up replacing dinner, since we couldnt stop eating them! I absolutely LOVE this. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Id love to share here my tiny mistake which turned out great!!! I doubled the recipe, and had to put three in the oven at once so we wouldnt be late, and I ran out of olive oil at 1/2 cup and had to fill up the last sixth with vegetable oil, and I didnt have time to push in little sprigs, and I ran out of parchment paper on bread four, so had to reuse a few, and the papers were singed and my kitchen smelled of smoke BUT THE FLATBREAD WAS AMAZING! This inspires me. So just a little confused about the baking pan do you use two? An empty bowl! Deb, I tried to make the rosemary gruyere sea salt crisps but the dough was far too dry to hold together. It turned out fabulous. So allow me to reword this. I would enjoy hearing about successes and failures I find it would contribute to the collective Smitten Borg Mentality. But in a word: dont! Just made this for Easter apps for tomorrow and had to snack on them a little bit tonight so good! Theyre next on my list to try. Decided to try it with black pepper and parmesan, in the oven now. They were so good! (Im having flatbread pizzas, with yard fresh toms and basil to impress the hubby boy). hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. I did one batch with no brushed olive oil on top and they were indistinguishable from the ones with the brushed tops. Im just wondering if my measurements resulted in a higher dry to liquid ingredient ratio than yours (due to flour measuring, flour brand, etc). $12.16 +. I made this recipe the other night and tried a variation that comes from my home country (India), salt and anise seeds. Perfect for a BBQ. For the next batch will use for pizza, thanks so much for sharing. So glad my hubby discovered your site. Its possible to find pareve (non-dairy/non-meat) dough in the Kosher frozen food section or at a Kosher butcher or grocery store. My brothers and sister and I would all crowd into the kitchen and hang out, waiting for the freshly baked salt crackers shed make with the trimmings of the pie crust. Thanks for sharing! I agree confused by this and looking forward to the clarification. Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. I like it, and Im curious to try it with toppings. The rosemary is running rampant in my garden right now, and Im desperately looking for ways to use it up. : ). Thanks for the easy, delicious and great recipe! Ive made these several times, always to rave reviews, always with people requesting the recipe. Thanks for sharing!! I know there are great pizza dough recipes here, but given that Im still a yeast virgin, I think Im going to stick to cheat baking with soda and powder a while longer. This looks gorgeous, Deb. I made this flatbread also and youre right it is sooooo delicious. Tons of tarragon and thyme. Made this soon after reading the blog entry, with items I had on hand. I was interested to read that someone makes them with white whole wheat flour and next time I will try that. :), Yessssssss I knew I held onto that fresh rosemary for some meaningful purpose. If you arrived at mine with this, a wedge of cheese and a bottle of wine, Id never let you leave. This is a delightfully simple recipe and is delicious with other seasoning combinations as well (a bit of roasted garlic, a tablespoon of pesto, etc.) They look divine and so very simple. Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesnt rise? I used 100% freshly milled wheat, a mixture of both soft white and hard red. I cut them into cracker size with a pizza cutter before baking. Thank you, Well. And I looooove rosemary :o). Now, I think Ill go make your Thick, Chewy, Granola Bars. next, also maybe onion. People always love to help themselves, dont we? Served with a cup of au jus. My oven exploded while I was preheating (yes, sparks flew out the vent under the door), so I found myself cooking the flatbread on the grill outside. I may play around with it more, but this was a bit of a miss for me. I am making this tonight to take to Sunday dinner. Yes yes.the issue made me swoon and I went outside and raided the basil to make a basil parmesan version that was delightful and like that god awful movie.gone in 60 seconds. $11.69+. I made a double batch last fall, baked up half the rounds for a baby shower, then came home and baked up the second half for myself! I think I will definitely try it out. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Just made my second batch of this in a weekmy husband and I both love it. Let me be the first to repent. I added a lemon tahini sauce on top of each flatbread and then topped them with olives, onion, and mushroom and it made a very tasty elegant pizza. The bread looks delicious but I want that blue bowl. This is going to be one of those recipes that you can adapt to whatever you need. I have to post that I love this recipe. A heartier flour or more dry climate could affect it though. I just made these and they came out delicious! We're saying they've tried. Do you actually use the heavy baking pan you leave in the oven when preheating? Must just be me. I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! Yes, you put them on the pan youve heated in the oven. And so easy! Anyone making food gifts at the holidays looking for a savory treat should try these in lieu of cookies. Thank you Deb! I think I rolled to the correct thinness, and used the parchment paper, etc. The photos are gorgeous. They are almost buttery in texture. I had some leftover garlic olive oil after making the dip, so I used it on top of the flatbread in place of regular olive oil. I replaced 3/4 cup of the white flour for wheat and it was fantastic. Thanks for the great recipe! So, smitten kitchen to the rescue. Served with a cup of au jus. Any ideas on how to amend recipe to become what I am looking for? i either do dishes or knit (two activities i must do, but dont like to), so it doesnt feel like a total waste of time. I am such a rosemary junkie, I think I have to try it it seems so completely approachable. I totally love a good flatbread. They are assuming you are rolling it out on parchment and then you put the parchment on the preheated pan. I strongly disagree with one of the comments that it makes the crackers unappetizing on the contrary: I took them to work today and Everybody loved them and I already fwded the link to the recipe. This is my first time making any type of flatbread, so Im pretty happy with the result (and somewhat impressed with myself). *Grins*, YumI keep saying that. We made these last night to go with a casual dinner of hummus, cheeses, olives, roasted asparagus, and the warm cherry tomato salad featured with your baked feta recipe. Thanks so much! Ill get right on that. My Pinterest board is full of your recipes! Ive taken to doing other flavorings as well. Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldnt have. Since Ive started making these, I almsot never buy crackers at the store. Tried it with whole wheat flour this go round and its fine but a little too heavy for my taste. I made these this weekend with tarragon and chopped, rosted, sweet onion. It was great! I bet these would be good to make quick flatbread goat cheese pizzas. Your email address will not be published. I highly recommend it! TASTY! One quick note to add (& maybe others have done this): Before baking, I gently score/slice each of the three rounds into wedge-shaped slices that can then be broken into other rustic shapes. ), and I have a question: In your fourth photo, is the dough depicted there post stir or post knead? Oh my god! I originally mixed up a double batch, but multi-tasking is not my strong suit, and two of my flat breads were in the oven too long and were brown, hence, made another batch. Ive made a couple of varieties too. I made it with 1/2 cup wheat flour subbed in. Perfect use for my rosemary friends! I had to comment on this recipe. how do you think it would be on the grill. Thank you! Ill be giving this a try soon. When I lived in Italy and was pathetically broke, I came up with an easy (and cheap) recipe for an herbed, crisp flatbread that my roommates and I lived on. They cook really quickly on the grill. I cant wait to try more toppings, maybe flax/sesame seeds? Saving up big time for the Maine house overlook the ocean, where it is nice and cool. I just made this to have on hand in lieu of dinner after we hit the cheese market on our block later today (flatbreads + French triple cream + honey + walnuts = cant even fathom how good it will be). Very quick to prepare and bake. The ratio of flour to baking powder to water is very important to make it crisp. I ground up a bunch of different grains and made this as you said, and it turned out fantastic!!! Ooo, this reminds me of the homemade herb crackers I made awhile back. Funny how life works: I just stumbled upon this recipe via Surprise Me, and as I read through it, it occurred to me that they resembled the Spanish olive oil tortas that I bought on Tuesday. I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. Its funny, because I was just wondering this weekend if there are any recipes out there for crackers. Also, made smaller and cooked in a cast iron skillet (too hot to use oven here, today!) As Jane M commented above, I made the flat bread last night after checking in to read the blog and it was simple, quick and DEElicious! Nice and light and simply wonderful. I have a bunch of pizza and dough recipes here, if youre looking for inspiration. And unlike most college kids, ramen and Easy Mac arent on the shopping list. I also saw those two recipes. Didnt use the rosemary since these were going w/a basil dip, and didnt want to have competing flavors. My housemates loved it. Oh dear me! Cheese? Thanks for another great recipe. Your email address will not be published. It wasnt the highlight of my cracker recipes. How does one make the rosemary actually stick in the dough without all falling off the second you break it up? They didnt crisp up and they were a bit dry. Before testing out your recipe, thought you could provide information. Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Note: You can watch an Instagram demo of this recipe here. Perhaps my oven runs hot and I probably had uneven rolling, so there were not just brown spots, but more like burn spots. This has just qualified as a staple in my kitchen. Always follow your directions to the letter because, well, you took the time to finesse the details. People are still raving about the cracker bread months later. I think these crackers would be the perfect contribution. Ive made it a bunch of times now. I found that if I cut the third one in half, I can just fit then all on one sheet. Love, love, love this recipe! Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. I made these the day before yesterday. So good! These are great Just finished making them now! Perfect!! It seemed a little bit on the oily side but the thinner ones did bubble up like the flatbreads I my family used to buy at St. Urbains and I consider that a good thing. I served it, to be rather different, with chili con carne and fresh avocado, red onion and tomato salsa ofcoarse with lots of grated Parmesan the combos not the norm but it was a hit been ordered to make more asap thanks. How about silpats? SO delicious, and it looks so easy! Youre more than welcome to come up to my country house if you bring this along with that eggplant dealie and some cheese! Aug 31, 2018 - We're not saying they're right. Ive been making this for years, and make this at least once a week! You inspired her (Justopia) to make it and now Im going to try the recipe tomorrow. Or parma. I was trying out my bread machine. I topped them with salt and black sesame seeds. I have not made any other since I discovered your flatbreadNo needAll my friends swoon when I say I am bringing flatbreadIf they only knew how easy, they would make it themselves!!! Lightly brush tops with additional oil and scatter small clusters of rosemary leaves on top (if using), pressing in slightly. I have everything at home, and Im making these babies tonight. Great recipe, thanks! Love, love, love!! Also, maybe my oven runs low, but these took a good 15 minutes to get golden in color. Mine came out more like biscuits :-( Any tips? The first two were a little thick and the last two were a little thin, but that just means next time I make them they should be perfect, right? is that easy?! Ive made it a few times now. Super simple recipe like this one also. Served with blue corn chips and salsa. Some things you can try: with herbs, try fresh basil, parsley, or oregano; with the flour, switch out half for oat or chickpea flour; with the baking powder, try two teaspoons and 400 when you want a softer bread. I found the dough to be pretty dry and crumbly after the initial liquid/dry ingredient mix (like, I had a hard time getting all the flour mixed into the water/oil). It was perfect! As an Amazon Associate I earn from qualifying purchases.

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