Sorry, your blog cannot share posts by email. Ive made it twice since then.. Oh yeahlove the blog! It was really goood!! You know? Way tastier and healthier than store-bought crackers or snacks. Thanks again Smitten Kitchen! I just made these yesterday with fresh rosemary from our tiny garden, and they were so easy and delicious! I have everything in my kitchen to make this flatbread. Ill get right on that. Added cilantro, crushed pistachios andslivered sundried tomatoes in oil to flatbread base recipe . 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. Ive made garlic flatbread, black pepper flatbread, and curry flatbread. I can sometimes squeeze 6 small flatbreads on a half-sheet pan; sometimes I need to bake 1 to 2 in a second batch. I miss getting Gourmet :( Thanks! These are great Just finished making them now! Enjoy! However, it didnt turn out as crispy in the center of the cracker as it did on the edges, so I obviously didnt roll it out thin enough??? [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. My friend just introduced me to your blog yesterday and I found this recipe and had to try it! it will be perfect. Wow I cant believe I have made a recipe BEFORE you! Yummmm just made these today on Australia Day But it was so quick and easytonight:-). 9 essential traits of a good husband. An empty bowl! a friend of the family gave us a huge rosemary plant (that thankfully is actually lasting through all the snow here in brooklyn).and i cant stop using it in everything i make i just never tire of it! So I was looking for a savory app to bring to a party last night and came across these. Quicker than going to the shops to buy crackers for a party. Ive never made lavash before. Thank you so much for this recipe! I tried it with some sardines, and also a chunky fire-roasted tomato and zucchini dipohhh Heaven. Thank you for posting this Im allergic to yeast and fermented products (breads, wines, cheeses, beer, etc.) Or parma. They just elastic themselves into a much smaller shrunken version of what I set on my cookie sheet. Convection oven turned out better than coventional, for me. I have hummus but my daughter asked what we had to eat with it. Second batch was *perfect*. & baked it as it was!! Thank you for sharing a great recipe! They cook really quickly on the grill. I made a double batch and cooked them directly on a stone. I imagine you can roll this out larger and cut it into rectangles or any shape..right? They translate to whole wheat quite well! Off to make me some rosemary flatbread now! I fit mine one one, barely, but you might need two. I was blown away by how good this was relative to how easy the recipe was. Painfully easy with great results! Thanks! It was so easy and so FAST, and so tasty too. The dough wont fight the rolling pin if it gets a chance to chill out. maybe cutting into smaller pieces, for more browning? And! (as I was told not to do by all the family bakers ready with their advice!) Thanks, Yvonne, that was my question as well. Its the only sea salt I have in the pantry right now and I like the way black salt looks on light food. sturdy round crackers , i.e. More cracker than bread, this stuff is dreamy. I noticed on the web that another person had same experience and added an egg. Its delicious. I made this for the moms in my playgroup and it went over very well, especially with the vegan mom. Easy, versatile, and very yummy. I thought I should add that being the lazy, owner of few cooking utensils cook that I am I dont have parchment paper or a rolling pin- I just smooshed the ALL the dough into one huge messy rectangle directly onto a non-stick cookie sheet. I have just forwarded this onto a friend who had been conducting a little research on this. I realized it immediately, so I didnt add more rosemary on top, Sorry, it is confusing the way I wrote it. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. I figured it out by looking at the recipe on Epicurious. This is definitely an excellent, simple recipe to have around. Hi there, A girl can dream, cant she. Had to half it because I didnt have enough flour, but it came out great. I tried this w Bobs Red Mill baking flour. Any idea if I can freeze them? Show Prices. Friday Night Lights is hands down the best show on television. I sprinkled it with some grated parmigiano reggiano for an extra salty bite. Ramassage d'encombrants Ustaritz Dchetteries et ramassage d'encombrants. I used a trick from hand-rolling pasta and tortillas to get these thin enough make the dough into little balls and let it relax. I must be part hobbit, because good food makes everything better. I am going to a Cheese Club. Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. Flatbread? I had to comment on this recipe. Cheese? Roll it out part of the way, let it relax more. Avocado Toast. To Deb: It was brown around the edges. Any thoughts on this? Ooo, this reminds me of the homemade herb crackers I made awhile back. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. Great recipe, thanks! It seems very fancy but is so easy to make. 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. Delicious! I have to post that I love this recipe. They all tasted great. I have one baking in the oven right now. Im already regretting not making a double batch. I didnt have any problem rolling the smaller pieces on parchment. Like many people, Im avoiding going out in public as much as possible right now because getting sick would be Very Bad. Ill give it another try soon! I have made this wonderful recipe several times over the past few years. I just wanted to let you know that you are the absolute fantasticist (not a work, I know) for this recipe. Got all of them on at the same time. MMMMMMMMMMMMMM. Also, maybe my oven runs low, but these took a good 15 minutes to get golden in color. i want only soup in cold and my mother made different types of soup on my growing stage. I look at that ingredient list and find myself thinking yes indeed, why HAVENT I made flatbread?. Ill be making this today. We love these, make them all the time, and they get eaten up immediately. I brought them yesterday as an appetizer for Thanksgiving and served them with a goat cheese spread. I used it as pizza dough yesterday. Would go even better with, well, an entire log of goat cheese or something ;) The photos are gorgeous. 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? SO good with goats cheese. Hi Saloni I think it is too crisp and cracker-like. I brought church refreshments this past Sunday and opted to make these crackers to go with the spinach dip, instead of the store bought cracker options. 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! Reuben The Great (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Crispy enough to complement the soft and almost creamy texture of the eggplants. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). I used thyme as thats all I had on hand. The hubby and I are having a friday night in tonight, so perhaps Ill raid my hearty fire-escape rosemary plant and attempt some flatbread. And I looooove rosemary :o). I saw this recipe and just had to make the rosemary flatbread. Super easy to throw together and the dough comes together really quick. It turned out fabulous. I ground up a bunch of different grains and made this as you said, and it turned out fantastic!!! Fantastic with goat cheese. Always follow your directions to the letter because, well, you took the time to finesse the details. Also its great idea to add some tomatoe sauce, fresh basil and mozzarella on the top and bake for 2-3 minutes more. P.S. But actually, I also tried it as a pizza base, and it was great! Im making some tomorrow! Deb to the rescue yet again! The result? Keep up the great work! :). I oiled both sides as well as oiled the grill grates and made 6 crackers for easier transfer to the grill. Made these tonight and they were SO GOOD and SO EASY I immediately made another batch with truffle salt. Just made this for dinner tonight to go with a braised chicken dish that had leeks and canned artichokes in the bright sauce. Thanks for this recipe! 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. I wonder if you could make this on a pizza stone? @Jenifer from Houston: I have a blue glass bowl like that and I got mine at Cost Plus, which I believe is called Cost Plus World Market in Texas. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! Love, love, love!! You say to heat up one and then oil another? 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. Great way to use up all of this weeks CSA rosemary! Or have too much cheese, a terrible fate!! Thanks Deb. So allow me to reword this. The first one was a little too think because I didnt realized how thin you had to roll it (still ate it, still delicious). Thanks for another to add to my folder of recipes! :). Though not as filling as a regular pizza, the flavor was much better. Should you miss the original recipe. It was so good and so so easy! I think anyone that has an aversion to baking bread should start with this one. As I rolled out the 2nd piece of the dough, preparing it for the oven, I do wish I had sea salt, as I think it could use that zing. This is definitely getting bookmarked and tried out next week (after I go to the grocery store again). True story with our first two births, this is what we had for dinner the night before, mere hours before labor began. Made it as written and loved it! I bet these would be good to make quick flatbread goat cheese pizzas. (ingredients vary yeast, milk, butter). Thanks in advance. Super simple recipe like this one also. Making good use of the rosemary tree I received for Christmas. Ill give the layerd flatbread a try. 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. And the results are amazing. Its delicious. :). He is currently one of my daily reads. I made this flatbread also and youre right it is sooooo delicious. 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. We're saying they've tried. $11.81 +. Saving up big time for the Maine house overlook the ocean, where it is nice and cool. I have amazing flatbread on my counter to prove it! The first ball was a little and not to crispy, so it was probably a couple of minutes underbaked. Just made these and they are delicious, thank you so much for sharing! Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. A made another batch of the feta salsa (kept it pure this time) and followed the link to the flatbread. The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. I made this morning and they are lovely. And once again making something that seems so daunting and intermediate, so simple and such a yummy lunch! We made this last night but substituted Indian spices for the rosemary. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Thats a beautiful looking flatbread! As an Amazon Associate I earn from qualifying purchases. Thanks for posting this. I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesnt rise? next, also maybe onion. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. This looks gorgeous, Deb. 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. I have been reading your blog for a few months and you have been very inspiring. My turn to bring the letter snack to preschool this week. still came out fantastic. *Sigh* is that easy?! So I made these with fresh chives, a sprinkling of dried thyme, whole wheat flour, and a bit of extra sea salt, and served them with salmon ceviche, pickled tomatillos, and guacamole. Also, made smaller and cooked in a cast iron skillet (too hot to use oven here, today!) 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 divided dough into 6 pieces instead of 3 so my dough become thinner and more crispy. I think these crackers would be the perfect contribution. I was trying out my bread machine. These were absolutely perfect for dinner the other night, with Ottolenghis beetroot and zaatar dip (from Jerusalem have you tried it yet? Served with blue corn chips and salsa. I love fresh rosemary! lovely! Im just getting back to this since our last conversation; I thought if I went on and on about it, youd either get fed up with me and ignor my yammering or make them in defense! I made this with thyme, baked it for about 8 minutes while I sauteed thinly sliced radishes and yellow squash in olive oil and salt.I also mixed some ricotta and with a dab of soy sauce and nutmeg in a bowl. Can you make this with whole wheat or white whole wheat flour? 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. It will most certainly be The Recipe of the Century!!! 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. Rustic Bakery's flatbreads look like crackersflat, crispy, cracklybut the comparisons stop when it comes to flavor. I made this for the first time today, and the flavor is delish!! I let the whole thingbake a few more minutes. Thank you. Made it with part whole-wheat flour still yummy! It was great for an appetizer and inspired me to make up some new toppings. We wont be buying flatbread at the store any longer. hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. Jason's Deli 3 Seed & Sea Salt Flatbread Cracker. I made this last night for the first time, and I was a little surprised by the flakiness. This looks yumm! (or more cheese), I love the *idea* of this unfortunately I did not love the end result. plus, it gives ya neat pieces!!! I just have to say that one of the *other* things I love about your posts (BESIDES the wonderful recipes, which I love) is all the people, from all over the world, who comment and give ideas and variations!! I made this recipe to create little crackers using dog and duck playdoh cookie cutters. 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. I immediately had to make it. If you arrived at mine with this, a wedge of cheese and a bottle of wine, Id never let you leave. My pizza stone worked really well too, since I found myself without any parchment paper. 1064 route de Bayonne | D 810, 40230 Benesse-Maremne, France. I know lavash is thinner. For my first time, it turned out great. :). It wasnt the highlight of my cracker recipes. I did need to roll against the flap side of the plastic wrap, so it wouldnt unroll, no problem there either. Now, I think Ill go make your Thick, Chewy, Granola Bars. I could control the crispiness when doing on the stovetop. Ill have to try this one. 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. How does one make the dough not stick to the rolling pin? Thank you so much in advance. New 2019 notes: Over the years, Ive dropped a few things that are part of the original recipe: I prefer the flatbreads smaller (its a little easier to control their crisp and color), I dont roll it on parchment (I find it more annoying than facilitating, and the parchment often burned), and I skip the branches of rosemary on top. I used 100% freshly milled wheat, a mixture of both soft white and hard red. 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! Id bake it again but I managed to set off our WAAAY too sensitive fire alarm so I am a little nervous about that they werent even burning and only mildly browned! Sitting down to a bowl of yummy homemade curried pumpkin soup and the flatbread. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. Divine! Love, love, love this recipe! Either the dough or the crackers themselves? SO delicious, and it looks so easy! Are you serious!? I sprayed each side of the rolled out dough with some olive oil spray. Emily, wonderful idea to use this as a pizza shell!! Ive been making this for years, and make this at least once a week! I made the flatbread today and it is so easy and so delicious! So, I am on it!! Yikes. Cook each side for about a minute, or until beginning to blacken. I am thrilled to have just tried this exquisite recipe!!! First published August 22, 2008 on smittenkitchen.com |, You can watch an Instagram demo of this recipe here, http://www.saveur.com/article/Kitchen/Olive-Oil-Tortas, http://foodanddo.lindsaybeeson.com/2011/10/08/day-18-of-101-chipping-away-at-my-fifty-recipes/, http://prouditaliancook.blogspot.com/2010/05/wine-infused-beer-can-chicken.html, an entire drool-worthy series about knishes, 1 3/4 cups (230 grams) unbleached all-purpose flour, 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs (optional), 1/3 cup (80 ml) olive oil plus more for brushing. Let me be the first to repent. So, thank you for the wounderfulness. I made them with dill and served with home made gravlox a big hit and they are still great the second day if kept in a zip lock bag they do not loose the crispyness! 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. I think I will definitely try it out. Ive made this a couple of times with great success. i had been trying Crisp Rosemary Flatbread when i read this post few days back and its amazing and my another favorite after soup. She will not shut up about that zaatar. They are going to smear a little Nutella on them for dirty dogs and ducks. each). check. So I swapped the rosemary for basil and added a bit of honey to pair with the nectarine-basil salsa. how to prevent pilling between legs. Im one of those people. 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. The key to these being nice and crispy is making sure the baking sheet is HOT before putting the dough on it. Thank you for the inspiration. Always comes out great. Pure delight. I love this recipe. Thank you random internet blogger, thank you. 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. Thanks for posting the recipe! Your email address will not be published. LOVE YOU, Smitten Kitchen. But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! Ive been making this recipe since the magazine came out. Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldnt have. Are you ever bowled over by how many people continue to find your recipes years after you posted them? 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). I topped them with salt and black sesame seeds. I have a hard time putting more than one on the pizza stone at a time so have found that if you merely leave them on the parchment paper and heave the combo on the oven rack they bake just fine allowing me to make more faster! One in the oven and one with bread on it? Just made this last night. 2. Not if there is a way around that or its just inevitable. They are dead simple and absolutely delightful. Ive been in love with some flatbread that I got at the grocery store, and I was just thinking about how Id love to make it at home. The one thing I would change next time is reducing the amount of table salt. Im quite intimidated by baking bread, but you make it look so flawless and easy!! Thanks for inspiring me to try something new, smitten! Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? just a few pieces left. Kept really well in a sealed container throughout the week. I would never have thought of making crackers on my own, although I could not do without them. So we made flatbread pizzas! Solves the age-old question, What do we smear our goat cheese on? Is that not the age-old question? :), Yessssssss I knew I held onto that fresh rosemary for some meaningful purpose. Often times I had to buy them at the market. (Fresh bread for everyone else, so the gf friend needs something lovely too). Or is the heavy one in the oven used to retain heat or something? I like to roll dough as thin as I can so its a cracker like and crisp as possible. Also gf stuff doesnt brown so not nearly as pretty as Debs. They were so good! I had to restrain myself from eating it all in one go. Save my name, email, and website in this browser for the next time I comment. I then happened upon this wonderful recipe. 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. Made some yesterday morning to give to a friend with some tapenade. So good and so easy. Itll definitely become a staple in my house! I automatically go to hummus or a bean salad, but this could be fun. I would give this 6 out of 5 stars. Super easy, super delicious although thanks to the twins I forgot to add salt to the first batch. I figured out after to roll the dough ON the stone. I will be making the flatbread soon! I also thought they could have used a little more salt or something as they were kind of floury and bland.