Yum!!!!!! The next two balls I rolled out very thin and they turned out great. An empty bowl! They just werent quite crispy enough for me a bit bendy in the centers. I had to add extra oil and water. I made these with Zaatar and they turned out great! I did follow recipe exactly. I made this flat bread over the weekend as a pizza crust. Thank you. tasted it straight out of the oven. Use your hands to gently knead dough inside the bowl 4 or 5 times, until it comes together in a semi-smooth ball. Thank you. i have a beach house come on over we will make a batch. Thanks for posting this. Ive been making this for years, and make this at least once a week! Yes, I have made this on a pizza stone, and to paraphrase Seinfeld Yes, theyre real, and they were fantastic! 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. 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! Glad to have found this quick and versatile recipe. Yummmm just made these today on Australia Day So far its been quite fun. Very easy and very good. Save my name, email, and website in this browser for the next time I comment. Sprinkle with sea salt. Thank you for the great recipe! i love this recipe and so surprisingly simple! Ive been making this recipe since the magazine came out. Lightly brush tops with additional oil and scatter small clusters of rosemary leaves on top (if using), pressing in slightly. I brought this to my friends wine tasting last night. Ill be making this today. This recipe is delicious! MMM, looks delicious. Half of them I sprinkled parm cheese and the other half I made exactly as written. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). ;-), This looks amazing! And I can see I am not the only one. 43 followers. 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 woke up this morning and realized that I did not think of a quick bite for our pre-dinner cocktails. Neither seem exactly right. Super easy to throw together and the dough comes together really quick. Cant wait to see what you used yours to scoop up. I appreciate the recipe, but gf isnt great. (Fresh bread for everyone else, so the gf friend needs something lovely too). 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! So I was looking for a savory app to bring to a party last night and came across these. I dont have parchment. 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. More cracker than bread, this stuff is dreamy. Also gf stuff doesnt brown so not nearly as pretty as Debs. What did I do wrong? They all tasted great. :). Served with a cup of au jus. Maybe I didnt roll it thin enough. Thank you for posting this Im allergic to yeast and fermented products (breads, wines, cheeses, beer, etc.) Amazing. Thank you. Just made this last night. ), and I have a question: In your fourth photo, is the dough depicted there post stir or post knead? You should make the grilled yogurt flatbreads in Smitten Kitchen Every Day. I made this morning and they are lovely. I just made this flatbread and its awesome! My housemates loved it. I topped them with salt and black sesame seeds. This looks much quicker. Hey Deb! This has become my oh-why-have-I-procrastinated-AGAIN recipe for potlucks. Perfect. SO delicious, and it looks so easy! Or is the heavy one in the oven used to retain heat or something? 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! Must just be me. 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). This took about two seconds to do, which is important when Im already exhausted from the amount of baking and dishes Ive done before breakfast, and came out deliciously. 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! That issue of Gourmet was one of the best EVERand I, too, have made most everything in the section on herbs, including this flatbread! Oh dear me! :-D. Do you have any suggestions about switching to whole wheat flour? 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. 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. Youre just charming. Really hope itll turn out well! Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and 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 then let me know your results! Hi Saloni I think it is too crisp and cracker-like. I think anyone that has an aversion to baking bread should start with this one. I automatically go to hummus or a bean salad, but this could be fun. Thanks. Just made this for dinner tonight to go with a braised chicken dish that had leeks and canned artichokes in the bright sauce. Haha!! 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. 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. It went as beautifully with a winter meal as I imagine it did with your summer meal. Will make a great gift along with some sharp extra-old cheddar cheese and a jar of homemade antipasto. The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. Going to top them with pizza toppings (fresh garden basil and toms) if I have enough left! Ooh! Whoo! I am confused. 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. Cheese? I did 1 C WW pastry flour, 3/4 C all-purpose, worked great! (They weigh approx. I noticed on the web that another person had same experience and added an egg. Sorry, it is confusing the way I wrote it. Oh my goodness. Im going to try dill and basil (pesto?) People always love to help themselves, dont we? Thank you for yet another home run recipe Deb. You are right, the results are perfect. Ive added this recipe to my selection now to alleviate the boredom that is tortillas!! I did need to roll against the flap side of the plastic wrap, so it wouldnt unroll, no problem there either. Whipped these up in less than 10 minutes with fresh herbs from our garden and they were amazing as usual. Super simple recipe like this one also. But shes cute! (ingredients vary yeast, milk, butter). It would be the perfect base for fresh Lettuce Salads with vegies and a vinegar/oil dressing !! Theyre next on my list to try. Great way to use up all of this weeks CSA rosemary! hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. need to bake! Thanks in advance. Paired well with the rest of my dinner tonight and I loved them! I would give this 6 out of 5 stars. I think theyd make a nice pizza base very flaky and almost pastry like. The one thing I would change next time is reducing the amount of table salt. So perfect for dipping into hummus! 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 followed the measurements exactly, but the dough was very wet and sticky, so I had a really hard time rolling it out and couldnt get them as thin (or, sadly, as crispy) as yours. By the third flatbread they were PERFECT!! But it was so quick and easytonight:-). I might use a little bit less olive oil next time. Just oiled cold tray is fine. I should have increased the salt a bit too. Its a popular breakfast food in the north of India and my grandmother used to make it for me when I was a child. Show Prices. Okay, Im making fish chowder tonight (its currently 7pm and its not yet started) and thought Rosemary flatbread! Yum, yum. Delighted! :) Thank you! I made these this weekend with tarragon and chopped, rosted, sweet onion. 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. Perfect use for my rosemary friends! Thanks! [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. Ya know, I actually just used fresh rosemary for the first time the other day. I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! Thats what I need to go with it! Man oh man, came here and yes, of course, thats where I read it. Repeat with remaining pieces of dough. Now I cant stop eating these- please send help! I imagine you can roll this out larger and cut it into rectangles or any shape..right? Ive wanted to do something similar for a while, but I keep saying later, later.now with a great looking recipe, I have no excuse to keep postponing it. Im going to go buy this magazine the moment I get off work flatbreads with dinner tonight! I cut them into cracker size with a pizza cutter before baking. p.s. Quicker than going to the shops to buy crackers for a party. never fail! I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. 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? I tried it with some sardines, and also a chunky fire-roasted tomato and zucchini dipohhh Heaven. Hi there, Im quite intimidated by baking bread, but you make it look so flawless and easy!! I know, sounds like a lot of different flavors going on but it was delicious!!! I made these last night to go with your mushroom soup. Im going to attempt to make it tonight for a potluck. I wonder if you could make this on a pizza stone? Dear Brooklynbee. Heat oven to 450F. It seems very fancy but is so easy to make. Not if there is a way around that or its just inevitable. So apparently, next time the crackers will be even better, which will be fun. I brought it to a family gathering and it disappeared in literally 15 minutes the whole batch! Ill be making these many many more times. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. The bread looks delicious but I want that blue bowl. Or chopped black olives, fresh oregano and some of those oven roasted tomatoes. Had to half it because I didnt have enough flour, but it came out great. Thanks for sharing! Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? Works great for an easy, yeast free pizza crust! True story with our first two births, this is what we had for dinner the night before, mere hours before labor began. I realized it immediately, so I didnt add more rosemary on top, Just found this site and recipe. I love this! Ill give the layerd flatbread a try. Ill be trying it out tomorrow, for my mom, a herb bread lover. With the flaky salt on top, its just a bit much (though obviously not unenjoyable). I figured it out by looking at the recipe on Epicurious. Maybe adding cinnamon & sugar, instead of salt + rosemary, will make for a good sweet alternative of this incredible recipe!!! reg. And so easy! My turn to bring the letter snack to preschool this week. I love flatbreads with salads. Ill have to give it a try thanks! If only I actually had a beach house. Motel des Landes. So, I am on it!! 6. I sprinkled it with some grated parmigiano reggiano for an extra salty bite. 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. Mine were too hard. I brought them yesterday as an appetizer for Thanksgiving and served them with a goat cheese spread. how to prevent pilling between legs. Fantastic with goat cheese. So thank you for the simple recipes and pumping up the courage with success at the excellent spelt everything crackers. Ill be checking here daily! Thats the first time Ive cooked bread and it turned out fine! They were amazing!!! Aaah! Thank you so much for this recipe! I just wanted to let you know that you are the absolute fantasticist (not a work, I know) for this recipe. Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even color. Made this tonight and it turned out great. For my first time, it turned out great. Cant wait to make them. A definite keeper! #1 Best Value of 2,483 places to stay in Ustaritz. 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. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Fantastic recipe. Ive made it a few times now. The texture was grainy and unappetizing. Thank you for checking. Dont undercook them! Ive made these several times, always to rave reviews, always with people requesting the recipe. 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. Thank you so much in advance. Sitting down to a bowl of yummy homemade curried pumpkin soup and the flatbread. So I made this for breakfast (yes, your photographs really are that tempting!) Thanks! Just made my second batch of this in a weekmy husband and I both love it. So I swapped the rosemary for basil and added a bit of honey to pair with the nectarine-basil salsa. Ive made it twice since then.. Oh yeahlove the blog! Heavenly! And! I think I rolled to the correct thinness, and used the parchment paper, etc. Often times I had to buy them at the market. I was looking for something to make for tonight for the bf and myself. Absolutely delicious and too easy to be true! These are great Just finished making them now! Anyway, this recipe is super easy and super quick to clean up after and I will definitely made these again. Very forgiving too. Thank you Deb for taking the time to respond. Thanks for posting the recipe! As much as I bake I have never thought to make it myself!! Also, made smaller and cooked in a cast iron skillet (too hot to use oven here, today!) If youre itching to make them, I think you should start with him. and finding bread alternatives for the carb lover that I am is very hard especially things I can bake at home. I fit mine one one, barely, but you might need two. I always give it a fast knead (about 10 strokes) and then let it rest about a half an hour. Served with a cup of au jus. We're saying they've tried. Either the dough or the crackers themselves? 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! Delicious homemade flatbread, here I come! Truly, its a small complaint because it is disappearing rapidlygotta run to get my share :). Fifty recipes is my goal, and this is one of the first I tried (wrote about it: http://foodanddo.lindsaybeeson.com/2011/10/08/day-18-of-101-chipping-away-at-my-fifty-recipes/). Crispy and flakey, yet incredibly fast and easy to make. Its also possible they needed a little more water, but Ive never found that when I 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. Thanks for the recipe my family gobbled it up in seconds! Using a hot pizza stone was a great tip from one of your followers. 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 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! So, smitten kitchen to the rescue. They are so easy and the result so wonderful, even many days later, that you cant not make them. LOVE YOU, Smitten Kitchen. I even tried using 1 for 1 gluten-free flour and sesame seeds for a batch. A comment on the whole wheat flour: I mill my own, so the texture is much different than whole wheat thats been sitting on the shelf. I just made these DELICIOUS! Made from organic sourdough bread leavened with wild yeasts for eight hours, a practice rarely taken with most crackers, they are far more flavorful. It was too salty for me so I ate them with yak cheese and honey. your blog is fabulous, thanks for the endless inspiration! Thank you for sharing. 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! Just made these this afternoon, and wanted to comment on using whole wheat flour. Ive been making these since you posted them and they are one of the easiest, most impressive and versatile snacks. Had fresh rosemary from my garden. Thanks for the great recipe! I put some basil in too. Oh theres the buzzer now. still came out fantastic. And yes, I did this on my pizza stone too. LOVED IT! 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. Just made them for an after school snack :) The kids LOVED them! 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 think youre going to have quite a few new fans, Deb! Husband and I have renamed it from flatbread to crackbread. is that easy?! Beefeater (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Getting ready to make a double batch for a wine tasting we are hosting at home tonight. Would you please forward the Herb Spread Recipe from 2007 Gourmet if you still have it. Though not as filling as a regular pizza, the flavor was much better. Served with a cup of au jus. Ill get right on that. My favorite variation is to nix the rosemary and top with zaatar. Yes, you put them on the pan youve heated in the oven. People are still raving about the cracker bread months later. And thanks! Just found this site. This is definitely an excellent, simple recipe to have around. Thanks, Yvonne, that was my question as well. I set off the smoke alarm with it once (sensitive system, things werent browed yet), so now Im very careful. But yeah, thanks for spending the time to talk about this subject here on your web page. 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. Pure delight. Deb to the rescue yet again! Instead, I heated the oil with some dried herbs before adding it to the dough. Your photos are gorgeous and your recipe choices are wonderful. These were very easy to make and totally recommended! :). 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. and it was DELISH! Let it rest 5 to 10 minutes and it should relax. *Sigh* I had to restrain myself from eating it all in one go. Cela contribue grandement la fire allure dont la ville affiche. 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 also added some grated parmesan, cracked black pepper, and slivered basil leaves on top and it came out wonderful. 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. Thanks again, Deb! lovely! I made this and didnt love it, sorry :-(. Hmmm, I think this goes perfectly with what were having for dinner tonight. Will try again with all purpose flour! 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 just made a batchsent the picture to my bf who (loves all things bread-like and with rosemary on them). 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 made these and they came out delicious! Id love to share here my tiny mistake which turned out great!!! This is fantastic!!! Second batch was *perfect*. I will be making this again and again! It will most certainly be The Recipe of the Century!!! I was wondering this as well, but I ended up just heating one with the oven, and then I pulled it out and oiled it just before adding the flatbread dough. I would enjoy hearing about successes and failures I find it would contribute to the collective Smitten Borg Mentality. I divided dough into 6 pieces instead of 3 so my dough become thinner and more crispy. Thanks, Deb for being so inspiring! I havent but several commenters here have and say it worked just fine. Thanks for this recipe. Making good use of the rosemary tree I received for Christmas. Delicious! I made them the night before and although they were kept in a Ziploc they lost a little bit of their crispness. Running late to prepare for our guest, I trusted your advice that these could be made quickly and indeed they came together so well that I had time to make two batches one as written, and the other using thyme and black pepper in place of the rosemary. I just made this recipe, in just half an hour from an empty counter to awesome bread, and it is so unbelievably GOOD!! I used a blend of fresh rosemary, oregano, thyme and chives. Mine came out great. Note: You can watch an Instagram demo of this recipe here. Probably took 15 min at 450. 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! Thank you random internet blogger, thank you. i think well be making this very often. thanks for putting this up! 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