If youre in a rush and dont have time to preheat an oven, you can also throw this dough out on a dry, medium heat cast iron skillet. Also its great idea to add some tomatoe sauce, fresh basil and mozzarella on the top and bake for 2-3 minutes more. Cant wait to see what you used yours to scoop up. This inspires me. i want only soup in cold and my mother made different types of soup on my growing stage. I think anyone that has an aversion to baking bread should start with this one. I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesnt rise? Perfect!! Also, I cook mine on my baking stone and the dough often bubbles in places making them extra crumbly and messy when you crack them. I absolutely LOVE this. My go to rosemary flatbread recipe is from a pre-Internet issue of Fine Cooking and its very VERY thin and requires chilling before rolling out. Does anyone have suggestions for something to pair this with? 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. I cant believe how easy it was, and SO delicious! Nice and light and simply wonderful. 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. Thanks, Deb! Thanks for a keeper! Ive challenged myself this season to *finally* start making some of these recipes I see and get inspired by. Any idea if I can freeze them? I have never made bread before and I saw that someone had made a comment that this was a great recipe to try for someone scared to try to make bread. Using a hot pizza stone was a great tip from one of your followers. Also made it with chives instead. Todays another double day, one batch so super fast in the morning for a coworkers goodbye party (normally I would never attempt baking before school, but theyre amazing like that), and then I just HAD to make a second batch this evening for myself again. 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! Great for lunch or as a starter. 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 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. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). My daughter declared it her comfort food. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Delicious stuff and super satisfying to make. I adore rosemary and flat bread so will have to try this version. Ive made these several times, always to rave reviews, always with people requesting the recipe. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). I was impressed with how easy it was to make these and that they came out so delicious! Got all of them on at the same time. I wouldnt want those flavors cropping up in my dessert pastries in the event I couldnt wipe all the residue off. i love this recipe and so surprisingly simple! I just made this flatbread and its awesome! Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Turned out perfect using a pizza stone and no parchment paper. And I cut it in squares, right before putting it in the oven! Thank you so much for this recipe! I was looking for something to do with my excess sourdough starter, but was uninspired by any of the discard recipes out there. Whipped up a batch of roasted garlic hummus to go with, and mmm mm good! omg, i cant stop eating theseand theyre not even fully cooled yet! I found this recipe after trying some delicious commercial (small bakery) rosemary flatbread. Ive made it a bunch of times now. They are going to smear a little Nutella on them for dirty dogs and ducks. Ive made it lots of times just as it is written, but made it again today, subbing corn meal for about 1/3 of the flour to make a heartier, more corn-chip like cracker. It requires no resting times and really no kneading like with yeast breads. These were absolutely perfect for dinner the other night, with Ottolenghis beetroot and zaatar dip (from Jerusalem have you tried it yet? I brought this to my friends wine tasting last night. Ovens vary so much, its my first thought. In the mean time, I cant wait to try out this recipe! Easy and very tasty! This is my kind of recipe! I made this morning and they are lovely. They didnt crisp up and they were a bit dry. You say to heat up one and then oil another? And so easy! Awesome. But they tasted fantastic and were taken home by my GF friends who also requested the recipe. I put some basil in too. Ive added this recipe to my selection now to alleviate the boredom that is tortillas!! Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. Made these with 1cp ap flour and 3/4cp bobs low carb whole grain flour ( thats what was at my bodega in this time of insanity). Its been ridiculously hot in Boston all week, so naturally I cranked up the oven in my not-air-conditioned oven and made them. Amazing first time trying it and its wonderful I also did a sweet one as well. I am making this tonight to take to Sunday dinner. One modification that I really liked: I used a pizza cutter to make individual pieces right before I put it in the oven. This was exactly what I needed to know. (I am also at about 4800 ft elevation, so that may have impacted my baking time? Great way to use up all of this weeks CSA rosemary! Maybe half and half? In fact I tried to feed some to the ducks in the park, and they rejected it, I admit I was a little insulted. Any thoughts on putting toppings on this and making it pizza like? I havent but several commenters here have and say it worked just fine. I should have increased the salt a bit too. 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. I still used parchment ..well wax paper as I didnt know how to get the rolled dough from the surface to the stone otherwise. maybe cutting into smaller pieces, for more browning? Yum. Ive made this at least 10 times in the past 6 weeks since I discovered it. Gorgeous dough, gorgeous crackers. Thats a beautiful looking flatbread! They are so easy and the result so wonderful, even many days later, that you cant not make them. Your email address will not be published. It turned out great. I also brushed each with olive oil and sprinkled sea salt before cooking. Made some yesterday morning to give to a friend with some tapenade. "Convenient and reasonable price overnight stay on drive to Spain. Thanks for inspiring me to try something new, smitten! Added cilantro, crushed pistachios andslivered sundried tomatoes in oil to flatbread base recipe . I just made these, with 3/4 cup of whole wheat flour. Im a huge flatbread fan, I have some red-lentil dal in the fridge that would be great with some flatbread! It is GREAT with champagne. It could be dangerous to have in the house. This is fantastic!!! I agree with previous commenters who liked them crispier. I made this and didnt love it, sorry :-(. Still good and worth trying again though. This looks gorgeous, Deb. I just tried this recipe, and wow, it really is simple and delicious. I have one baking in the oven right now. Kept really well in a sealed container throughout the week. These were very easy to make and totally recommended! Mine were too hard. Your photos are gorgeous and your recipe choices are wonderful. these couldnt be easier and are delicious. Just as promised, theyre strong enough to use for dipping and light enough that they eat like a cracker. Cela contribue grandement la fire allure dont la ville affiche. I brought it to a family gathering and it disappeared in literally 15 minutes the whole batch! I can almost smell them from here. Half of them I sprinkled parm cheese and the other half I made exactly as written. So I turned to SK, and I was not disappointed. Lightly coat a large baking sheet with olive oil. So good! Truly, its a small complaint because it is disappearing rapidlygotta run to get my share :). Could I make these with non-gluten flour mixes like: rice flour + quinoa flour + sorghum flour + tapioca flour + xanthin gum? But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! What a success! Ive made garlic flatbread, black pepper flatbread, and curry flatbread. Threw together this, Debs Silky Cauliflower Soup, and Debs Walnut Pesto in about 35-40min. But it was so quick and easytonight:-). The soup was phenomenal, but these didnt turn out right. I made this recipe to create little crackers using dog and duck playdoh cookie cutters. since I doubt that my batch is gonna last any longer!!! Easy, versatile, and very yummy. Just an fyi from Canada. People are still raving about the cracker bread months later. 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). The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. Its also possible they needed a little more water, but Ive never found that when I make them. I totally love a good flatbread. lovely! 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. I love homemade crackers! Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? And yes, I did this on my pizza stone too. EEK!!! So, smitten kitchen to the rescue. Now I cant stop eating these- please send help! fantastic flaky crackers. Quite good. Lightly coat a large baking sheet with olive oil. Lastly, for easier blending, use slightly warm water, and mix it and the olive oil together before pouring it in. I rolled the dough out on foil instead of parchment & kept the lid on the grill while they cooked. Easy and surprisingly addictive. I think I will definitely try it out. Thats what I need to go with it! Man oh man, came here and yes, of course, thats where I read it. I could control the crispiness when doing on the stovetop. Mine were with half ap flour and half white whole wheat, and I made a batch of rosemary and a batch of black pepper. 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. Avocado Toast. Thanks for making this look so easy I will certainly have to make my own next time. Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. I love this recipe. Not if there is a way around that or its just inevitable. It will most certainly be The Recipe of the Century!!! I tried it as-is yesterday and it came out smashing. i had been trying Crisp Rosemary Flatbread when i read this post few days back and its amazing and my another favorite after soup. Anyway, this recipe is super easy and super quick to clean up after and I will definitely made these again. This has become my oh-why-have-I-procrastinated-AGAIN recipe for potlucks. Im going to try dill and basil (pesto?) This is really easy recipe. We made this last night but substituted Indian spices for the rosemary. Delighted! We loved it with our beef stew. I ground up a bunch of different grains and made this as you said, and it turned out fantastic!!! Kim Only one of mine bubbled up and it was the thinnest one so maybe not rolling them out quite that much will help keep the bubbles from forming? : ). it will be perfect. I will be making this again and again! thanks! Husband liked it too and of course, started thinking of variations for it! Nevertheless I am so grateful for this recipe, & THANKS A LOT for sharing!!!
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