Ive made it twice since then.. Oh yeahlove the blog! Thanks! They go extremely well with goat cheese (both plain and flavored), and I cannot tell you how many people asked for the recipe. I should have increased the salt a bit too. Great for lunch or as a starter. Perhaps my oven runs hot and I probably had uneven rolling, so there were not just brown spots, but more like burn spots. Im going to have to try your homemade goldfish next and also see if I can make my own fish-shaped cookie cutter in my jewelry and metalsmithing class this semester. Super easy to throw together and the dough comes together really quick. MMM, looks delicious. Perfect!! SO delicious, and it looks so easy! This looks much quicker. But they tasted fantastic and were taken home by my GF friends who also requested the recipe. This is so easy and delicious, cant wait to make it again! I was out of parchment paper so I just rolled it out on a Silpat and it turned out perfectly. An outstanding share! 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. Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. It was wonderful. Those among us that have actually tried the recipes share their experiences. Sorry, it is confusing the way I wrote it. And he in fact ordered me dinner due to the fact that I found it for him lol. Ive been a devoted fan of this site for quite some time now and this is exactly why (oh and not to mention the amazing photography and witty writing)! Ive never made lavash before. I always give it a fast knead (about 10 strokes) and then let it rest about a half an hour. Really hope itll turn out well! Made with herbs de provence and cut up into cracker shapes pre-baking. Ive taken to doing other flavorings as well. I was impressed with how easy it was to make these and that they came out so delicious! It would be the perfect base for fresh Lettuce Salads with vegies and a vinegar/oil dressing !! reg. Thank you Deb for taking the time to respond. Oh theres the buzzer now. I baked mine on a standard cookie sheet and did not need parchment paper. I was blown away by how good this was relative to how easy the recipe was. Thanks for the great recipe! Its a popular breakfast food in the north of India and my grandmother used to make it for me when I was a child. I just tried this recipe, and wow, it really is simple and delicious. Nothing makes him leave the lab early. I would never have thought of making crackers on my own, although I could not do without them. 1. Oh dear me! Will make a great gift along with some sharp extra-old cheddar cheese and a jar of homemade antipasto. I made this morning and they are lovely. Both were quite good. Fantastic with goat cheese. and it was DELISH! Thank you, Well. Thats what I need to go with it! Man oh man, came here and yes, of course, thats where I read it. Now, I think Ill go make your Thick, Chewy, Granola Bars. They translate to whole wheat quite well! This is going to be one of those recipes that you can adapt to whatever you need. Brushed it with the olive oil then spread it out on a 913 cookie sheet and made it into a pizza (on the parchment).. Wasnt sure how it would do with all those wet ingredients but it was fantastic and my whole family (husband and 2 year old) loved it. Mine came out more like biscuits :-( Any tips? Not if there is a way around that or its just inevitable. I also thought they could have used a little more salt or something as they were kind of floury and bland. Thank you for posting this Im allergic to yeast and fermented products (breads, wines, cheeses, beer, etc.) Made from organic sourdough bread leavened with wild yeasts for eight hours, a practice rarely taken with most crackers, they are far more flavorful. I was trying out my bread machine. $13.79+. Ive added this recipe to my selection now to alleviate the boredom that is tortillas!! And yes, I am angling for that Labor Day invite to the Maine beach house! I made this for the moms in my playgroup and it went over very well, especially with the vegan mom. 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 added some chopped olives on my second time around and that worked really well, too. Thanks again, Deb! (Im having flatbread pizzas, with yard fresh toms and basil to impress the hubby boy). A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Just an aside for all of you herb-growing-challenged readers, my 92-yr-old grandmother (who is NEVER wrong, I might add) has often said that only a bitch can grow rosemary! I dont know where this old wives tale comes from, but I believe it must be true since both my grandmother and I have absolutely gorgeous, flourishing rosemary bushes all over our gardens!! Holy yum. And I can see I am not the only one. YUM!! Was it browned when you took it out? Okay, so not the most pleasant circumstances, but Ive been feeling a little ill due to a medical procedure and instructed not to eat much aside from white bread. The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. You say to heat up one and then oil another? I might use a little bit less olive oil next time. In the mean time, I cant wait to try out this recipe! I absolutely LOVE this. We're saying they've tried. Told him I would be slaving all day hah, ten minutes should do it! Served with chips or baked chips (150/100 cal) and a pickle (5 cal). hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. So perfect for dipping into hummus! I didnt have fresh rosemary so I just used dried and it was still delicious! I find the minced rosemary inside the cracker is sufficient to perfume the cracker without overwhelming it. I brought it to a family gathering and it disappeared in literally 15 minutes the whole batch! We just crushed come whole coriander and mustard seeds, added a pinch of garam masala and extra pepper. They were so good! Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. Ive made these several times, always to rave reviews, always with people requesting the recipe. I am giving it a try with dried figs mixed into the dough and serve it with some cheese. Check out Joe Pastry; he did an entire drool-worthy series about knishes. I just finished making this, and its delicious! Thanks for sharing! I ground up a bunch of different grains and made this as you said, and it turned out fantastic!!! Made 3 batches. (http://www.saveur.com/article/Kitchen/Olive-Oil-Tortas). That sounds fabulous! Ill get right on that. Something this gourmet, (I mean it was out of Gourmet Magazine!) I cant wait to try more of your recipes! It was so good and so so easy! It was great for an appetizer and inspired me to make up some new toppings. i have a beach house come on over we will make a batch. Had friends call and say they were in the neighborhood, so they stopped by for a quick hello in our backyard (6 feet apart with masks and gloves lol!). Also, because I cant resist a pun, I was putty in your hands when you said that it came together in 15 seconds flat. Id love to share here my tiny mistake which turned out great!!! Couldnt be easier and what wonderful flavor!! Would you please forward the Herb Spread Recipe from 2007 Gourmet if you still have it. If only I actually had a beach house. Had fresh rosemary from my garden. I made these this weekend with tarragon and chopped, rosted, sweet onion. My daughter declared it her comfort food. I see people post questions but none seem to answer or care past seeing their names in lights. I may have gobbled it all up by tonight, it is so wonderful together, Thanks a lot for adding the weights, too, it makes it a lot easier for me *heart*. I think bleu cheese and white wine would be a good combo as well. I make these at least once a week. Thanks for another to add to my folder of recipes! Ive made it a teeny bit thicker so I could slice down the middle and insert a slab of butter Is that bad???!!! :) Thank you! Could I make this with fresh ground whole wheat flour? Au coeur de la rgion Nouvelle-Aquitaine, la ville de Ustaritz tout comme les autres villes franaises disposent des solutions de dbarras de dchets encombrants. Thank you for a great recipe! Divine! The photos are gorgeous. Ive made this recipe it was one of my best received homemade crackers and my sister proclaimed it her favorite cracker ever, just under goldfish, which I consider an achievement. each). Thanks for posting this. Yum, it was even better than the first batch! I used it as pizza dough yesterday. I woke up this morning and realized that I did not think of a quick bite for our pre-dinner cocktails. The first cracker I made really did turn out more like a flatbread didnt roll it out as thinly as I shouldve and while my husband preferred the later crispier versions (especially for scooping up baked feta with tomatoes), I think that first one might work as a substitute for pizza dough when I make the leek-corn-chard topping tomorrow. I used this recipe today (minus rosemary) and made yummy ham & mozzarella hot pockets by splitting dough into 6 pieces. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Ive never made flatbread at home before, but you have such a lovely knack for finding recipes that are both completely tempting and seem very approachable. 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. Thanks for sharing Deb! Theyre next on my list to try. I just whipped these beautiful flatbreads out in about 15 minutes. I am absolutely hooked and have made this dozens of times it takes about 15 minutes start to finish and Ive got the recipe memorized by now, so its really a no-brainer to make with soup, salad, anything. 502 reviews. Unfortunately the cheese hasnt drained enough yet, but the flatbread turned out well. I know lavash is thinner. How do you make them crispy and brittle? 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. Thats the first time Ive cooked bread and it turned out fine! Its the perfect thing to scoop any summer salad or vegetable dish, including the one Ill tell you about tomorrow (tease!). Divide dough into 3 large or 6 smaller pieces and roll out one piece at a time on an unfloured counter, to about 10-inch (for larger pieces of dough) or 7-inch rounds (smaller pieces) shape can be rustic; dough should be thin. Youre more than welcome to come up to my country house if you bring this along with that eggplant dealie and some cheese! Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. I was interested to read that someone makes them with white whole wheat flour and next time I will try that. Thank you for this recipe. $15.08+. Thanks Deb! Always follow your directions to the letter because, well, you took the time to finesse the details. I look at that ingredient list and find myself thinking yes indeed, why HAVENT I made flatbread?. All of it. Thanks for the inspiration! I made them. I made this for the first time today, and the flavor is delish!! I imagine you can roll this out larger and cut it into rectangles or any shape..right? Substituting honey for olive oil and putting in about a 1/3 cup of sunflower seeds and then sprinkling cinnamon sugar on top is awesome, too (if youre feeling adventurous; it tastes like a not-so-sweet cookie). I have amazing flatbread on my counter to prove it! That issue of Gourmet was one of the best EVERand I, too, have made most everything in the section on herbs, including this flatbread! (as I was told not to do by all the family bakers ready with their advice!) Super good! Quite good. I decided on a whim to make these; Id had them bookmarked for ages. Made some yesterday morning to give to a friend with some tapenade. Took this and the feta salsa to a lunch with friends this afternoon and was asked a couple of times where I bought them :) Thanks for helping me be a popular guest, yet again! Ill continue making this flatbread and try other variations of it. Just oiled cold tray is fine. I love your site! My failing might have been with the olive oil i used a spray can (and not generously), rather than brushed, and I think this might have affected crispness. Tonights menu was based on the need to use up a head of lovely fresh lettuce: I had a salad and Turkish spiced carrot fritters as well as the hummus and flatbread. I put each piece through my pasta machine on #6 and then lay the pieces out on parchment on a pizza peel. This is my first time making any type of flatbread, so Im pretty happy with the result (and somewhat impressed with myself). Thank you for such a great and easy recipe! Thanks from a lazy baker. 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 just made these yesterday with fresh rosemary from our tiny garden, and they were so easy and delicious! these couldnt be easier and are delicious. I used a baking stone and loved it. I have everything in my kitchen to make this flatbread. And for the next two that I rolled out properly thin (really thin), I found 12 minutes to be optimal. Ooo, this reminds me of the homemade herb crackers I made awhile back. Then I spread the ricotta mixture on the bread and topped it with veggies. 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. I havent frozen them but dont see why they wouldnt freeze okay. How does one make the dough not stick to the rolling pin? Also, I forgot to brush the rolled dough with oil and sprinkle with salt, and I only just saw that I was supposed to preheat the baking sheet. I substituted thyme for half of the rosemary, made just one bread from the whole batch of dough and left the bread a tad thicker (had to bake it for 23 mins). Absolutely delicious and too easy to be true! Have become addicted to these, which are delicious and incredibly easy to make. Thanks for this recipe! Sorry still confused. Its great to have those who have gone before! since I doubt that my batch is gonna last any longer!!! So sorry about the awful hold music Ive dealt with that as well, on the phone ;0). $12.16 +. The unintended benefit was that even though they cooked unevenly (my oven being what it is) I was able to pull out the pieces that were brown and leave the pale ones for a few extra minutes. Wine? Does anyone have suggestions for something to pair this with? I thought I had rolled it out paper thin maybe next time Ill poke some fork tines in it to give it more of a saltine appearance, and maybe that will help? This is totally going into my favorite recipes file! It was amazing. Our favorite date night place had reopened last summer, but the kitchen lagged, so we were doing potlucks at the bar. A definite keeper! :). I wonder if you could make this on a pizza stone? Tons of tarragon and thyme. It was so easy and so FAST, and so tasty too. And so easy! But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! I had to comment on this recipe. Hoping to make them this weekend!! I made it with 1/2 cup wheat flour subbed in. I am making this tonight to take to Sunday dinner. Try flake salt and freshly cracked black pepper. Were definitely going to do a pizza next. Sitting down to a bowl of yummy homemade curried pumpkin soup and the flatbread. Beefeater (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Its so flaky and crisp and made of pure awesomeness. I like it, and Im curious to try it with toppings. Avocado Toast. thanks! [Note: These crackers got some fresh photos in 2019 because the 2008 ones were awful. A great pre-Christmas snack! Im really excited about this flatbread and some good red wine. Just made these and they are delicious, thank you so much for sharing! Paired well with the rest of my dinner tonight and I loved them! Thank you! They are assuming you are rolling it out on parchment and then you put the parchment on the preheated pan. I am thinking next time that I might add just a dash of sugar for an extra pop! 35 gr. I sometimes make my own by oiling a brown paper bag with olive oil. Decided to try it with black pepper and parmesan, in the oven now. My sis broadcasts live 5 nights a week! check. Reuben The Great (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Haha!! I dont know what that dinner will be, but it will go with flatbread no matter what, because this sounds so yummy and easy. Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldnt have. But shes cute! And I looooove rosemary :o). Im with you Kiki. I made this last night for the first time, and I was a little surprised by the flakiness. Delicious! I am surprised by how easy it was and how well it turned out. Thank you! They are dead simple and absolutely delightful. Great thank you! Yummmm just made these today on Australia Day I added about a tablespoon of extra oil (used EVOO) and skipped the rosemary but topped with a middle eastern blend of spices called Zatar. I found this recipe after trying some delicious commercial (small bakery) rosemary flatbread. We really like Chinese scallion pancakes but theyre a pain to make and a little greasy (no chance of ever getting them in a restaurant around here). I must be part hobbit, because good food makes everything better. I would eat it all! omg, i cant stop eating theseand theyre not even fully cooled yet! I have everything at home, and Im making these babies tonight. The first one was a little too think because I didnt realized how thin you had to roll it (still ate it, still delicious). i think well be making this very often. Made it as written and loved it! Thank you Deb! YUM! Had a go with this flatbread yesterday evening, a double batch straight on, solely from whole wheat flour and with oregano instead of rosemary (not the season here). I avoid using refined grains, so I substituted whole wheat pastry flour for the all-purpose flour. Im always looking for ways to incorporate rosemary into my cooking. I want you to know that Bee @ deux dilettantes really did serve this to me and it was wonderful. Have a batch in the oven right now and cant wait to make more! I think I will definitely try it out. I made the flatbread today and it is so easy and so delicious! My toddler found it irresistible. A girl can dream, cant she. Yea! Hmmm, I think this goes perfectly with what were having for dinner tonight. with cracked black pepper. Often times I had to buy them at the market. So quick and easy, but so delicious and flaky. It was really easy to get them crispy in preheated cast iron! Cover with wax paper and roll very lightly and gently to thin just a tad. I love flatbreads with salads. A comment on the whole wheat flour: Im glad I prodded just a little :) I found Joe on your good reads list and have haunted his site since. So I turned to SK, and I was not disappointed. The dip that I served it with for the party (a yummy pea and goat cheese spread from Vegetarian Times) called for garlic olive oil, so the day before I made it all I crushed two cloves of garlic into a ramekin, poured olive oil over it, and put it in the refrigerator to develop flavor. It has been a MAJOR crowd pleaser and its so easy! I used thyme as thats all I had on hand. What a success! I only rolled it into one bigger round. Marilyn. They are so easy and the result so wonderful, even many days later, that you cant not make them. Its the only sea salt I have in the pantry right now and I like the way black salt looks on light food. For what its worth, I scooped and scraped the flour, which I think is the method youve said you use in previous posts. I just got the first two flatbreads out of the oven I doubled the recipe as an appetizer for my birthday party, together with your caponata, Im not sure if this combination will last 2 days in my flat. ~Shes not that bright. EVERYONE raves on it. My favorite so far has been substituting italian seasoning for rosemary. Served with a cup of au jus. I just made this flatbread and its awesome! Thats a beautiful looking flatbread! Though I may do different herbs, since I have a sneaking suspicion that I dont have any rosemary. Heat oven to 450F. They just elastic themselves into a much smaller shrunken version of what I set on my cookie sheet. Made this for our Pandemic Thanksgiving brunch platter. In this case I suspect regular whole wheat flour would work as well.) I didnt even brush olive oil onto the top. I know theres one in Austin so there should be one in Houston. Could this dough be made ahead and refrigerated overnight or even frozen? It does sound delicious. Thanks. Thank you for sharing a great recipe! Neither seem exactly right. Love it. Like many people, Im avoiding going out in public as much as possible right now because getting sick would be Very Bad. Deb, I made the Rosemary Flatbread today on my gas grill! I think Ill try them with thyme next time. My sis just made this on her tv/website show! I am making these right now. 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! They usually last about, oh, a day. Ill be making these many many more times. Cook each side for about a minute, or until beginning to blacken. As much as I bake I have never thought to make it myself!! Deb, I tried to make the rosemary gruyere sea salt crisps but the dough was far too dry to hold together. It is now 2 am and after cooling the feta and storing it, and preparing the quick dough, I am waiting for the second of three rounds to be done. Solves the age-old question, What do we smear our goat cheese on? Is that not the age-old question? Thanks for this recipe. 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. as directed. Guess whats in the oven right now (at 11:45pm!!). So thank you for the simple recipes and pumping up the courage with success at the excellent spelt everything crackers. Made first batch with zaatar and 3/4c whole wheat flour and when I bit into the first one thought, I just made wheat thins! [because I hate waiting for dough to rise, and this was as quick as a blink] It tastes wonderful with lashings of cream cheese and roasted capsicum and cashew pesto. Cela contribue grandement la fire allure dont la ville affiche. Thanks all!! The second round is baking now with cinnamon sugar on top :) Thank you again, LOVE your site. When I realized just how fast I would run out of fresh ingredients it had the potential to be pretty dispiriting, so I decided that rather than lament what I couldnt have, Id challenge myself to use up the contents of my fridge, freezer and pantry as creatively as possible so I could delay going shopping again as long as possible. I am confused. They didnt crisp up and they were a bit dry. Thanks for sharing!! It wasnt the highlight of my cracker recipes. Next time I should put only 1/4tsp of salt. So I made this for breakfast (yes, your photographs really are that tempting!) Served with chips or baked chips (150/100 cal) and a pickle (5 cal). The next two balls I rolled out very thin and they turned out great. Here is my variation on this recipe: After making the dough (to which I add 1/2 tsp crushed red pepper), I divide it into 12 pieces. Note: You can watch an Instagram demo of this recipe here. Perhaps some additional baking time would have helped? Aaah! 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. They all tasted great. It was really goood!! Tip: The dough is very moist with oil, (it keeps it from being sticky) I covered my rolling pin with several revolutions of plastic wrap and it rolled out beautifully. i always use whole wheat flour and found it fine for this. (or more cheese), I love the *idea* of this unfortunately I did not love the end result. This has just qualified as a staple in my kitchen. This looks yumm! Picture this its nearing one am on Thanksgiving day and I have been making a baked feta recipe for not one but two different dinner and I realized that I didnt have enough pita chips for bothy houses! I will be making this again and again! Hi DebIm way late to the flatbread party, but I made two batches of this over the weekend (one with rosemary, and one with a sundried tomato/oregano/basil spice blendyum! Husband liked it too and of course, started thinking of variations for it! Thank YOU for the meal!! Fantastic! I still used parchment ..well wax paper as I didnt know how to get the rolled dough from the surface to the stone otherwise. Avocado Toast. 9 essential traits of a good husband. Thank you for the inspiration. My turn to bring the letter snack to preschool this week. Before testing out your recipe, thought you could provide information. I love fresh rosemary! I had some mashed roasted garlic in the fridge and mixed about a tablespoon of that into the dough. Thank you for sharing this one, I have tried a few others but this is the best! Easy and very tasty! Show Prices. just made this recipe. tasted it straight out of the oven. Ive made a couple of varieties too. http://straightfromthefarm.wordpress.com/2008/02/19/artisan-herb-crackers/. Also made it with chives instead. These were absolutely perfect for dinner the other night, with Ottolenghis beetroot and zaatar dip (from Jerusalem have you tried it yet? I cut them into cracker size with a pizza cutter before baking. People always love to help themselves, dont we? I think I rolled to the correct thinness, and used the parchment paper, etc. After brushing each flatbread lightly with olive oil, I slide the parchment off the peel on to the preheated baking sheet in the oven. I figured out after to roll the dough ON the stone. I saw this recipe and just had to make the rosemary flatbread. Just came across this recipe and tried it immediatelymy kitchen smells great! 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. ive decided i like it better rolled out not as thin, because then its sort of more bread-y and soft but still crisp around the edges. I had to add extra oil and water. I made these today for the man , I tried brushing them with my Garlic infused Rice Bran oil [my favorite kitchen commodity], and the slight hint was great. :). Great recipe, thanks! scrumdiddles!!! I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. Privacy Policy. 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. I had no idea it is so easy to make! 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. fairly recent to your blog, shared by my colleague and your fan. This would make a great addition to a summer BBQ. I used nearly 3/4 tsp table salt and sprinkled Gruyere on top of one; I think I may do all of them with cheese next time!
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