Ooo, this reminds me of the homemade herb crackers I made awhile back. My son asked for these for D week at preschool. (chocolate caramels with a hunk of bacon in the middle actually really good) So this time were challenged with nectarines and I was going to make a nectarine salsa with cilantro but I have all this gorgeous basil on the deck. I am having a small dinner party tonight and I have been to the grocery too many times already. reg. Had fresh rosemary from my garden. So, I am on it!! Served with blue corn chips and salsa. But it was so quick and easytonight:-). It was really easy to get them crispy in preheated cast iron! Thank you so much in advance. I recommend making Paula Wolferts hummus recipe to dip the flatbreads. Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. Ive made a couple of varieties too. So easy to make! Theyre next on my list to try. 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. I totally love a good flatbread. Thanks Deb! They didnt crisp up and they were a bit dry. 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 just leave the dough ball on the counter, with the mixing bowl upside down over it. Yikes. 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! I did one batch with no brushed olive oil on top and they were indistinguishable from the ones with the brushed tops. Nothing makes him leave the lab early. Help? This is fantastic! 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. I made this for the first time today, and the flavor is delish!! I had to restrain myself from eating it all in one go. Im with you Kiki. I followed the directions exactly! A great pre-Christmas snack! And so easy! $11.81 +. Perfect use for my rosemary friends! These were absolutely perfect for dinner the other night, with Ottolenghis beetroot and zaatar dip (from Jerusalem have you tried it yet? Many thanks. Before testing out your recipe, thought you could provide information. A definite keeper! Any ideas on how to amend recipe to become what I am looking for? Just wanted to say thanks so much for this recipe. For my first time, it turned out great. 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. I love, love, love this recipe (and so does anybody who tries it). The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. I think youre going to have quite a few new fans, Deb! Thanks Deb. I fit mine one one, barely, but you might need two. Everyone begged for the recipe! I am going to a Cheese Club. Made these over the weekend with dried dill weed! Are you ever bowled over by how many people continue to find your recipes years after you posted them? I was blown away by how good this was relative to how easy the recipe was. We have a rosemary bush in the yard that is going crazy, and everything else in the pantry it was meant to be! Now I cant stop eating these- please send help! 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. Yum!!!!!! i love this recipe and so surprisingly simple! We loved it with our beef stew. So I DID make these last Friday, and they were delicious. I didnt have rosemary, so I used some dry tuscan herbs, added some thyme and infused a touch of garlic into oil. EVERYONE raves on it. Also its great idea to add some tomatoe sauce, fresh basil and mozzarella on the top and bake for 2-3 minutes more. This is a great recipe. We were at culinary school over there and one of them is now a professional chef, but she recently called me saying she was craving that bread i used to make. Yay! I was looking for something to do with my excess sourdough starter, but was uninspired by any of the discard recipes out there. I usually serve with some kind of spreadable dip, the latest of which is Spicy Ceci Bean Puree from Epicurious. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. It only took me a week but I found what I was looking for for you! Served with blue corn chips and salsa. Thank you so much for this recipe! I added goat cheese, crab, artichoke, and roasted pepper spread as my sauce. They just werent quite crispy enough for me a bit bendy in the centers. I still used parchment ..well wax paper as I didnt know how to get the rolled dough from the surface to the stone otherwise. I am newly on Keto, so gonna give these a go with fear and trepidation, for our small group tomorrow night. I have old friends visiting tomorrow and I hope to whip up some yummy flatbreads before they arrive. Thanks for another great recipe. And the rosemary and salt really made them so good. Save my name, email, and website in this browser for the next time I comment. check. Have searched the internet and cant find it. I havent frozen them but dont see why they wouldnt freeze okay. My herbs were awful this year! Also, maybe my oven runs low, but these took a good 15 minutes to get golden in color. Are you serious!? Thanks for sharing! I was just out in the garden, frankly a little POd that EVERYTHING I PLANTED SUCKS, except for the lovely rosemary and a little basil. Oh theres the buzzer now. The first one was a little too think because I didnt realized how thin you had to roll it (still ate it, still delicious). And it never gets the credit that it deserves. I love flatbreads with salads. They were so good! 1. Goes great with the bratwurst for our German themed dinner. I made these this weekend with tarragon and chopped, rosted, sweet onion. Lastly, for easier blending, use slightly warm water, and mix it and the olive oil together before pouring it in. 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 love these! I love your site! Just made these with 40g of whole wheat flour subbed in, turned out great! Thats a beautiful looking flatbread! Im going to go buy this magazine the moment I get off work flatbreads with dinner tonight! I bet you could use King Arthurs White Whole Wheat flour in these entirely. Too bad I cant use the two of them together. Made this last night for bunco the girls were impressed. Served with a cup of au jus. 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. It took no time at all and was the perfect accompaniment to my dinner. Instead, I heated the oil with some dried herbs before adding it to the dough. I made this tonight it was heavenly! Thanks! Let me be the first to repent. My dad & I enjoyed it with smoked trout and assorted cheese tonight. 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. I am surprised by how easy it was and how well it turned out. This would make a great addition to a summer BBQ. Was it browned when you took it out? And I agree with everyone who has said, just add cheese and a bottle of wine! I had to comment on this recipe. These look delicious and shockingly easy! I just finished baking the first one and I just had to come rush back to say thank you for sharing this! Ill give it another try soon! I just wanted to let you know that you are the absolute fantasticist (not a work, I know) 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. Just made the flatbread about an hour agoso deliciouswe gobbled it up with a chicken liver pate. It wasnt the highlight of my cracker recipes. Believe it or not, Ive never brushed them with olive oil, and they are still delicious. Privacy Policy. These were very easy to make and totally recommended! Cheese? Ive been making this for years, and make this at least once a week! Might try a mix of white and wheat flour next time. When it comes to making bread at home, I absolutely love flatbread. He suggests ways you can use schmaltz instead of oil in the dough (or, I bet, cut in butter). 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!! It was amazing. 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. 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. This takes me back to my childhood, whenever my mother would bake a pie with a savory crust. Theres something intoxicating about the smell of freshly baked pastry. It comes together in about 15 seconds flat, bakes in about 10 minutes and if you dont live in our apartment, will hopefully last a bit longer. omg, i cant stop eating theseand theyre not even fully cooled yet! Ive been reading a lot of recipes (not a hardship) and will be trying a lot of new things (shakshuka is scheduled for the week after next). http://straightfromthefarm.wordpress.com/2008/02/19/artisan-herb-crackers/. I will definitely make it again, maybe with other spices like zaatar. So easy that i did a second batch without the herbs for the kids and for tomorrows kids pizza. 43 followers. Maybe because they are gf, they were hard for me to roll without them sticking to the rolling pin and hard to transfer to baking sheet. Always follow your directions to the letter because, well, you took the time to finesse the details. If youre itching to make them, I think you should start with him. Second batch was *perfect*. People are still raving about the cracker bread months later. I rolled the dough out on foil instead of parchment & kept the lid on the grill while they cooked. They just elastic themselves into a much smaller shrunken version of what I set on my cookie sheet. Good with soups and salads and also as a cracker for cheese and tomato or just butter and a glass of wine! Im glad I prodded just a little :) I found Joe on your good reads list and have haunted his site since. Have become addicted to these, which are delicious and incredibly easy to make. Ive added this recipe to my selection now to alleviate the boredom that is tortillas!! Husband liked it too and of course, started thinking of variations for it! 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). 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). And ate it all!!! So perfect for dipping into hummus! MMMMMMMMMMMMMM. Flatbread is even better, as then I eat less of it! (Im having flatbread pizzas, with yard fresh toms and basil to impress the hubby boy). We got back from a weekend away and the last thing I felt like doing was cooking, but after seeing your beautiful pictures and reading your blog, I just had to make this! Also, made smaller and cooked in a cast iron skillet (too hot to use oven here, today!) Would you also call this Lavash? I like the look of this! Served with a cup of au jus. 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. Used as a pizza shell (rolled the edges before baking, then melted some stuff on top after crispifying in the oven). I made this recipe to create little crackers using dog and duck playdoh cookie cutters. I sometimes make my own by oiling a brown paper bag with olive oil. Recipe really does seem to be a good base for most flavors. I picked up some pretzel salt a while back and thats good on it too. I put some basil in too. My friend just introduced me to your blog yesterday and I found this recipe and had to try it! Also, because I cant resist a pun, I was putty in your hands when you said that it came together in 15 seconds flat. check. 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! Required fields are marked *. I just made these and they came out delicious! Id love to share here my tiny mistake which turned out great!!! I used this recipe today (minus rosemary) and made yummy ham & mozzarella hot pockets by splitting dough into 6 pieces. I have one baking in the oven right now. 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. Probably took 15 min at 450. I made these Sunday night following the recipe to a t. I have experimented with many different flatbreads trying to find a light and crispy one for a pizza and this indeed was finally it! I mill my own, so the texture is much different than whole wheat thats been sitting on the shelf. Its WONDERFUL!!! Oh dear me! Bon appetit/Smacznego! 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! So, smitten kitchen to the rescue. Ive made these twice now and they are AMAZING! fantastic flaky crackers. 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? K. kylemic. I just made this recipe, in just half an hour from an empty counter to awesome bread, and it is so unbelievably GOOD!! I made this last night- it was supposed to be a snack, but like Rachel, ended up being dinner! Note: You can watch an Instagram demo of this recipe here. So glad my hubby discovered your site. Oh! Really hope itll turn out well! Ive made it twice since then.. Oh yeahlove the blog! They are assuming you are rolling it out on parchment and then you put the parchment on the preheated pan. It does sound delicious. Not if there is a way around that or its just inevitable. Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! This is really easy recipe. Hi Deb, What are the chances the recipe could be used for soft, light and fluffy cooked up in skillet? And while the first batch had terrific flavor, it was not at all crispy and I had left it in for at least 20 minutes. i always use whole wheat flour and found it fine for this. I always give it a fast knead (about 10 strokes) and then let it rest about a half an hour. Either the dough or the crackers themselves? Along with the rosemary, I also added some black pepper. Will try again with all purpose flour! Thank you. As I rolled out the 2nd piece of the dough, preparing it for the oven, Oh my god! Amazing first time trying it and its wonderful I also did a sweet one as well. I make these often. I have tested various recipes in my quest for a tender, moist and fluffy flat/pita/naan bread. This flat bread was a wonderful addition to the meal. But in a word: dont! Ive made it a few times now. :). It seemed horrible they cracked when I tried to roll them, I couldnt get them thin enough, and they took 17-20 minutes to begin to color. I have been trying to find a recipe for lavash and none of them seem right. Just made this last night. One modification that I really liked: I used a pizza cutter to make individual pieces right before I put it in the oven. 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. Ill continue making this flatbread and try other variations of it. $12.16 +. I also think it could be a great hostess gift, for all of you angling for invites to beach houses this Labor Day weekend. Thanks in advance. Made 3 batches. Beefeater (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. I look at that ingredient list and find myself thinking yes indeed, why HAVENT I made flatbread?. What else should I use? we made it with some sesame seeds, oregano, and garlic cooked it for just a few minutes then topped it pizza style. As much as I bake I have never thought to make it myself!! EEK!!! Just made these for a potluck luncheon where most people were bringing salads. Mine were with half ap flour and half white whole wheat, and I made a batch of rosemary and a batch of black pepper. I just made these yesterday with fresh rosemary from our tiny garden, and they were so easy and delicious! Often times I had to buy them at the market. Overall I found the flatbread to be yummy, so much so that before the second flatbread had finished baking, Id nibbled my way through half of the first cooling flatbread. I really love it. Thanks for posting the recipe! They were so ridiculously easy and fast to make I whipped up a batch with rosemary, which is in the oven as I type. Ive made this three times so far, with rosemary, thyme, and basil. Got all of them on at the same time. 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! I see people post questions but none seem to answer or care past seeing their names in lights. I changed the flour to whole grain organic and ate it with eggs(over medium) and i dont think you could get any better than that! Delicious homemade flatbread, here I come! Your email address will not be published. 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. Great for lunch or as a starter. I made these as an appetizer so delicious! Whoo! The dough, though, makes it a bit difficult: it was kind of shrinking and tearing apart when rolled probably because the flour is really whole grain, so I added some water after the first rounds and it was better, but in the end, the shape didnt matter. I made the flatbread today and it is so easy and so delicious! I tried it with some sardines, and also a chunky fire-roasted tomato and zucchini dipohhh Heaven. I made these yesterday to bring to a family dinner to go along with smoked trout pate. I did 1 C WW pastry flour, 3/4 C all-purpose, worked great! Thanks for this a-mazing recipe. Im going to attempt to make it tonight for a potluck. tasted it straight out of the oven. It is GREAT with champagne. I know, sounds like a lot of different flavors going on but it was delicious!!! And! That issue of Gourmet was one of the best EVERand I, too, have made most everything in the section on herbs, including this flatbread! I was looking for something to make for tonight for the bf and myself. Maybe I should use the rest on this! A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. This looks gorgeous, Deb. p.s. Is it possible to add weights? Maybe I didnt roll it thin enough. Ya know, I actually just used fresh rosemary for the first time the other day. I think a dipping oil would work well as a topping too. It would be the perfect base for fresh Lettuce Salads with vegies and a vinegar/oil dressing !! Thank you Deb! Or have too much cheese, a terrible fate!! Cook each side for about a minute, or until beginning to blacken. The bread looks delicious but I want that blue bowl. It was too salty for me so I ate them with yak cheese and honey. Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. The filling is really what counts, and the frozen dough is so convenient! Would you please forward the Herb Spread Recipe from 2007 Gourmet if you still have it. Ive made it a teeny bit thicker so I could slice down the middle and insert a slab of butter Is that bad???!!! Love, love, love this recipe! Thanks for the great 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. Im tempted to make them pull duty as sandwich slices, maybe on either side of fresh vegetables and herbed greek yogurt . 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! I didnt have any problem rolling the smaller pieces on parchment. I want to make more to play around with not only the spices but also flours I wonder if a GF version would be good? Crispy enough to complement the soft and almost creamy texture of the eggplants. Crispy and flakey, yet incredibly fast and easy to make. Thank you for yet another home run recipe Deb. it is perfect and sooooooo easy. 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 made a double batch and cooked them directly on a stone. As an Amazon Associate I earn from qualifying purchases. But yeah, thanks for spending the time to talk about this subject here on your web page. Our favorite date night place had reopened last summer, but the kitchen lagged, so we were doing potlucks at the bar. Love the little sprigs of rosemary that are still clinging to the flatbread! Made this tonight to go with fresh cheese. Hmmmm. I made this for the first time for this years thanksgiving to go with Brie en Croute. Ive made this heaps now, its now one of my stock recipes for those fun, lazy, nibbly evenings with friends. SO good with goats cheese. Took the whole 10 minutes for me in my little tiny oven. Thanks for this recipe. This has become my oh-why-have-I-procrastinated-AGAIN recipe for potlucks. I was serving ratatouille tonight, and didnt have time to make fresh bread these were the perfect solution, as they were done in 20 minutes, and everyone loved them. Divine! ), and I have a question: In your fourth photo, is the dough depicted there post stir or post knead? Thank you Deb for taking the time to respond. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. This looks much quicker. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. So I swapped the rosemary for basil and added a bit of honey to pair with the nectarine-basil salsa. Cant wait to see what you used yours to scoop up. Thanks for all the inspiration! It goes really great with some hummus (artichoke and spinach, anyone?). Im inspired by the variations shared by other commenters, too. Fantastic recipe. Its great to have those who have gone before! This flatbread sounds like just the bread to attempt on my maiden bread-making endevour! 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. Your photos are gorgeous and your recipe choices are wonderful. i think well be making this very often. We made these on the grill tonight (cooking for a bit on a baking sheet first). I brought them yesterday as an appetizer for Thanksgiving and served them with a goat cheese spread. But shes cute! 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. Its delicious.