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Thanks for the recipe!! http://straightfromthefarm.wordpress.com/2008/02/19/artisan-herb-crackers/. Convection oven turned out better than coventional, for me. Do you actually use the heavy baking pan you leave in the oven when preheating? Divine! Hes now on his way home from the lab. Dont skimp on the salt heck add more. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. I absolutely LOVE this. Lightly coat a large baking sheet with olive oil. All of it. Way tastier and healthier than store-bought crackers or snacks. But in a word: dont! Deb to the rescue yet again! I still used parchment ..well wax paper as I didnt know how to get the rolled dough from the surface to the stone otherwise. Im inspired by the variations shared by other commenters, too. I figured out after to roll the dough ON the stone. Yea! My dad & I enjoyed it with smoked trout and assorted cheese tonight. You say to heat up one and then oil another? Its funny, because I was just wondering this weekend if there are any recipes out there for crackers. Thanks for all the inspiration! I would eat it all! The one of the stone did not get crisp and brown on bottom like the ones on the stone, but they all taste very good. Thank you for a great recipe! Crispy and flakey, yet incredibly fast and easy to make. as directed. Thank you for posting this Im allergic to yeast and fermented products (breads, wines, cheeses, beer, etc.) And yes, I did this on my pizza stone too. Just made this for Easter apps for tomorrow and had to snack on them a little bit tonight so good! I added goat cheese, crab, artichoke, and roasted pepper spread as my sauce. Oh dear me! The result? I also think it could be a great hostess gift, for all of you angling for invites to beach houses this Labor Day weekend. I found that the flatbread with scallions instead of rosemary worked as a great substitute, less oily and much easier to make. Great for lunch or as a starter. it is perfect and sooooooo easy. ~Shes not that bright. I love this recipe. A little late to the party; Ive made this several times and its great. 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. 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. Cook each side for about a minute, or until beginning to blacken. Now, I think Ill go make your Thick, Chewy, Granola Bars. Nice and light and simply wonderful. 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 totally love a good flatbread. Id love to share here my tiny mistake which turned out great!!! I made them the night before and although they were kept in a Ziploc they lost a little bit of their crispness. I make this recipe now about once a month and always as one of my apps if guests come over. Just made them for an after school snack :) The kids LOVED them! Also, made smaller and cooked in a cast iron skillet (too hot to use oven here, today!) And I can see I am not the only one. Sorry still confused. I wonder if you could make this on a pizza stone? We're saying they've tried. You might want to check out the comment guidelines before chiming in. 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. Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. Amazing. I did need to roll against the flap side of the plastic wrap, so it wouldnt unroll, no problem there either. Let it rest 5 to 10 minutes and it should relax. I will be making this again and again! 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 will be making the flatbread soon! AND IT WAS STILL PHENOMENAL! Made these over the weekend with dried dill weed! Going to top them with pizza toppings (fresh garden basil and toms) if I have enough left! Served with blue corn chips and salsa. p.s. I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. This is really easy recipe. ;-), This looks amazing! Ovens vary so much, its my first thought. You dont ever need parchment paper, it just makes baking easier. Perfect for a BBQ. I tried it as-is yesterday and it came out smashing. And I cut it in squares, right before putting it in the oven! Thanks for this recipe! EEK!!! Thanks! Could this dough be made ahead and refrigerated overnight or even frozen? I miss getting Gourmet :( 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 was looking for something to do with my excess sourdough starter, but was uninspired by any of the discard recipes out there. A girl can dream, cant she. Love it. I would enjoy hearing about successes and failures I find it would contribute to the collective Smitten Borg Mentality. Keep up the great work! Love the little sprigs of rosemary that are still clinging to the flatbread! Very fun! Please disclose where that was purchased. I think theyd make a nice pizza base very flaky and almost pastry like. I love these! Easy, versatile, and very yummy. 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? These are great. Just made these this afternoon, and wanted to comment on using whole wheat flour. Threw together this, Debs Silky Cauliflower Soup, and Debs Walnut Pesto in about 35-40min. It was really easy to get them crispy in preheated cast iron! Often times I had to buy them at the market. Oh my goodness. I love, love, love this recipe (and so does anybody who tries it). Its great to have those who have gone before! 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. They are going to smear a little Nutella on them for dirty dogs and ducks. I made this yesterday and thought it was really good, and just as easy as promised. Thank you. They are so easy and the result so wonderful, even many days later, that you cant not make them. Ya know, I actually just used fresh rosemary for the first time the other day. Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. 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! Gorgeous dough, gorgeous crackers. I see people post questions but none seem to answer or care past seeing their names in lights. Served up with cilantro and jalapeno hummus. 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. I love your site! Ive made it a few times now. Made some yesterday morning to give to a friend with some tapenade. Post was not sent - check your email addresses! Yum!!!!!! 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. Delicious! But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! 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. I like the look of this! Thank you! I just made these yesterday with fresh rosemary from our tiny garden, and they were so easy and delicious! My pizza stone worked really well too, since I found myself without any parchment paper. Cela contribue grandement la fire allure dont la ville affiche. BTW, I make mine on my pizza stone, works great! Or these layered yogurt flatbreads, but theyre not fluffy and pita-ish. I wouldnt want those flavors cropping up in my dessert pastries in the event I couldnt wipe all the residue off. Thanks, Deb for being so inspiring! 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. They baked really fast, even faster than 8 minutes when really thin. Just wanted to say thanks so much for this recipe. Both were quite good. I love your version! #1 Best Value of 2,483 places to stay in Ustaritz. 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 found this recipe after trying some delicious commercial (small bakery) rosemary flatbread. So easy that i did a second batch without the herbs for the kids and for tomorrows kids pizza. I didnt have any problem rolling the smaller pieces on parchment. hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. Thats GORGEOUS! I cant believe how easy it was, and SO delicious! I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! 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. I baked them in a convection oven so did them all at once. I made this for the first time today, and the flavor is delish!! For these last three batches, I baked it at 425 degrees, and was able to avoid the burnt spots, and did not pre-bake the pan, crackers still came out golden, and had many people raving about it and wanting the recipe. Yum, yum. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). So good! Love how EASY this flat bread is to whip up. 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. Ive added this recipe to my selection now to alleviate the boredom that is tortillas!! The first one was a little too think because I didnt realized how thin you had to roll it (still ate it, still delicious). In the mean time, I cant wait to try out this recipe! Super good! As much as I bake I have never thought to make it myself!! These were very easy to make and totally recommended! And ate it all!!! Any ideas on dip or ac compliments to the bread? Made with herbs de provence and cut up into cracker shapes pre-baking. I am having a small dinner party tonight and I have been to the grocery too many times already. He suggests ways you can use schmaltz instead of oil in the dough (or, I bet, cut in butter). I didnt have rosemary, so I used some dry tuscan herbs, added some thyme and infused a touch of garlic into oil. The technique is fascinating. Cant wait to see what you used yours to scoop up. Show Prices. No need to heat the tray I mean, you can, but I didnt find any great benefit to it here. I made this morning and they are lovely. So I made this for breakfast (yes, your photographs really are that tempting!) Served with blue corn chips and salsa. They were so good! Oh my god! :), Yessssssss I knew I held onto that fresh rosemary for some meaningful purpose. In fact I tried to feed some to the ducks in the park, and they rejected it, I admit I was a little insulted. Thanks for posting the recipe! 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! Thanks for the great recipe! Served with chips or baked chips (150/100 cal) and a pickle (5 cal). I figured it out by looking at the recipe on Epicurious. i always use whole wheat flour and found it fine for this. I love Thin-n-Crispy, so maybe I try it next time in a couple of days that is, Are you ever bowled over by how many people continue to find your recipes years after you posted them? Whipped these up in less than 10 minutes with fresh herbs from our garden and they were amazing as usual. Just made the flatbread, but mine did not come out cracker crisp. I think its fate that I came across this today! Perfect use for my rosemary friends! This is so easy and delicious, cant wait to make it again! My turn to bring the letter snack to preschool this week. Just found this site. The key to these being nice and crispy is making sure the baking sheet is HOT before putting the dough on it. With the flaky salt on top, its just a bit much (though obviously not unenjoyable). My favorite so far has been substituting italian seasoning for rosemary. 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. 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 highly recommend it! I just made these and they came out delicious! Ill give the layerd flatbread a try. Beefeater (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. But they tasted fantastic and were taken home by my GF friends who also requested the recipe. [Note: These crackers got some fresh photos in 2019 because the 2008 ones were awful. ], It took me until I was on some interminable wait on the phone last week with hold music so awful, they had to have done it on purpose, to finally get to flipping through the July 2008 Gourmet magazine. Also, maybe my oven runs low, but these took a good 15 minutes to get golden in color. I had to comment on this recipe. MMMMMMM looks delicious! 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. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). I tried this w Bobs Red Mill baking flour. 6. ritz, monterey jack pepper cheese (cheddar, garlic and herb, swiss, or provolone are also delicious), deli ham or 4 slices deli turkey or 4 slices salami, are great too, tomatoes , cut into 8 thin slices each, mayonnaise or 2 tbsp mustard or 2 tbsp barbecue sauce or 2 tbsp hot sauce, pickles (see final step) (optional) or olives (see final step) (optional) or . Ill be checking here daily! 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! Delicious homemade flatbread, here I come! Ive made these twice both times, it was meant as a snack, but it ended up replacing dinner, since we couldnt stop eating them! Really hope itll turn out well! They are assuming you are rolling it out on parchment and then you put the parchment on the preheated pan. I am giving it a try with dried figs mixed into the dough and serve it with some cheese. Im going to attempt to make it tonight for a potluck. Its so flaky and crisp and made of pure awesomeness. Guess whats in the oven right now (at 11:45pm!!). Have become addicted to these, which are delicious and incredibly easy to make. thank you. I brought them yesterday as an appetizer for Thanksgiving and served them with a goat cheese spread. Super simple recipe like this one also. I will definitely make it again, maybe with other spices like zaatar. Ive been making this for years, and make this at least once a week! 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. Marilyn. Didnt use the rosemary since these were going w/a basil dip, and didnt want to have competing flavors. Hmmmm. These are quicker, cheaper, and taste so much better. Use your hands to gently knead dough inside the bowl 4 or 5 times, until it comes together in a semi-smooth ball. Not if there is a way around that or its just inevitable. Thanks for another great recipe. What do you recommend? Just made this today, and it was amazing! Sorry, it is confusing the way I wrote it. I am making this tonight to take to Sunday dinner. Hoping to make them this weekend!! I added some chopped olives on my second time around and that worked really well, too. This recipe is a going to be a regular in our house. I had to use just a little more water, but other than that All Fine! Mine came out more like biscuits :-( Any tips? Emily, wonderful idea to use this as a pizza shell!! Thank you! Ill be trying it out tomorrow, for my mom, a herb bread lover. Ill add this to my collection of take to work or share with friends recipes. Something this gourmet, (I mean it was out of Gourmet Magazine!) Thanks for sharing! Fantastic with goat cheese. Thanks all!! And for the next two that I rolled out properly thin (really thin), I found 12 minutes to be optimal. Thank you for these tips they helped immensely! I topped them with salt and black sesame seeds. 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! (They weigh approx. Thanks! My Pinterest board is full of your recipes! Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. Next post: marinated eggplant with capers andmint. THANK YOU! I cant wait to try more of your recipes! And I agree with everyone who has said, just add cheese and a bottle of wine! Then I spread the ricotta mixture on the bread and topped it with veggies. Thanks, Yvonne, that was my question as well. I made these yesterday to bring to a family dinner to go along with smoked trout pate. You inspired her (Justopia) to make it and now Im going to try the recipe tomorrow. Its the only sea salt I have in the pantry right now and I like the way black salt looks on light food. just a few pieces left. 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! [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. 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. 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. Ooh! Or chopped black olives, fresh oregano and some of those oven roasted tomatoes. This takes me back to my childhood, whenever my mother would bake a pie with a savory crust. The drive-thru and take-out operation makes it easy to pick up . 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. Quicker than going to the shops to buy crackers for a party. Thank you. Thanks for all you do for us..for me! What was I going to do I thought, the stores are all closed now and I have to be up at nine tomorrow to head out. :). This was sooooo good! It would be the perfect base for fresh Lettuce Salads with vegies and a vinegar/oil dressing !! Just made this last night. Notify me of follow-up comments by email. When it comes to making bread at home, I absolutely love flatbread. Glad to have found this quick and versatile recipe. Quite good. These are so tasty and easy and Im thanking you dearly for the break from saltines! Ill be giving this a try soon. I already devoured half the loaf with nothing but plain feta cheese and I think I might go for the second half, given that the flatmate already had dinner and the boyfriend is not going to be around for 3 more hours. Many thanks. Ive made this three times so far, with rosemary, thyme, and basil. & baked it as it was!! Not having parchment paper OR a heavy-duty baking sheet, I instead cooked these in cast iron skillets. Avocado Toast. This looks yumm! I had to add extra oil and water. Fantastic recipe. I know lavash is thinner. I skimmed it mostly; I havent had time to go through and see if theres even anything I could add to the conversation, as he covered the topic so well. Super quick, easy, and delicious. Making good use of the rosemary tree I received for Christmas. Cover with wax paper and roll very lightly and gently to thin just a tad. Thanks Deb. i think well be making this very often. Believe it or not, Ive never brushed them with olive oil, and they are still delicious. 502 reviews. I cut them into cracker size with a pizza cutter before baking. Just made these for a potluck luncheon where most people were bringing salads. Yikes. (or more cheese), I love the *idea* of this unfortunately I did not love the end result. Just an fyi from Canada. Were definitely going to do a pizza next. 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. It requires no resting times and really no kneading like with yeast breads. My son asked for hot pockets which I refused to buy. I put a lot more rosemary on it and next time I think I will try to knead it with other spices and then put it into the oven. (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. I have just forwarded this onto a friend who had been conducting a little research on this. Within the hour we had these!!! and finding bread alternatives for the carb lover that I am is very hard especially things I can bake at home. Off to make me some rosemary flatbread now! I know there are great pizza dough recipes here, but given that Im still a yeast virgin, I think Im going to stick to cheat baking with soda and powder a while longer. 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)! This is totally going into my favorite recipes file! I put all the bread in at once (2 on a baking sheet and 1 on a stone). Ill be making these many many more times. Let cool then break into pieces. I usually use a store-bought flatbread to make all kind of pizzas at home. Tons of tarragon and thyme. Im one of those people. next, also maybe onion. Whipped up a batch of roasted garlic hummus to go with, and mmm mm good! So, thank you for the wounderfulness. I have everything in my kitchen to make this flatbread. And I looooove rosemary :o). I love your site! What a success! 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! I just tried this recipe, and wow, it really is simple and delicious. I had some mashed roasted garlic in the fridge and mixed about a tablespoon of that into the dough. Thank you for such a great and easy recipe! I have been trying to find a recipe for lavash and none of them seem right. Pure delight. 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 like to roll dough as thin as I can so its a cracker like and crisp as possible. For what its worth, I scooped and scraped the flour, which I think is the method youve said you use in previous posts. Its delicious. 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??? I just wanted to let you know that you are the absolute fantasticist (not a work, I know) for this recipe. A comment on the whole wheat flour: This looks much quicker. Or is the heavy one in the oven used to retain heat or something? How have I not commented already?! It turned out fabulous. Love them with vino rosso! Served with chips or baked chips (150/100 cal) and a pickle (5 cal). i did have to be careful to really roll it out as thin as possible but even though the first one was thicker it was still good. But shes cute! Thanks for sharing! 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.