Lightly coat a large baking sheet with olive oil. Many thanks. 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. Thanks, Deb for being so inspiring! And then let me know your results! I picked up some pretzel salt a while back and thats good on it too. 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. When it comes to making bread at home, I absolutely love flatbread. I do like the rosemary, but my hubby isnt a huge fan, so I might try oregano or some type of seeds next time. Before testing out your recipe, thought you could provide information. Thanks in advance. 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 love fresh rosemary! Or have too much cheese, a terrible fate!! But they tasted fantastic and were taken home by my GF friends who also requested the recipe. 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!! What an absolutely wonderful and simple recipe. I tried this a couple days ago. Sounds delicious! Roll it out again! So far its been quite fun. On the first flatbread, I found that I had not rolled it thin enough and it took about 15 minutes to bake. Served with blue corn chips and salsa. It was a spur of the moment thing, so I didnt have any appropriate fresh herbs. 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. Thats GORGEOUS! Ive made this heaps now, its now one of my stock recipes for those fun, lazy, nibbly evenings with friends. So I DID make these last Friday, and they were delicious. I totally love a good flatbread. Im just wondering if my measurements resulted in a higher dry to liquid ingredient ratio than yours (due to flour measuring, flour brand, etc). How do you make them crispy and brittle? I imagine you can roll this out larger and cut it into rectangles or any shape..right? 43 followers. 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. The first one was a little too think because I didnt realized how thin you had to roll it (still ate it, still delicious). Hmmm, I think this goes perfectly with what were having for dinner tonight. 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. I dont know what that dinner will be, but it will go with flatbread no matter what, because this sounds so yummy and easy. 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. You might want to check out the comment guidelines before chiming in. I noticed on the web that another person had same experience and added an egg. You can get it via drive-thru. And yes, I did this on my pizza stone too. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. I figured it out by looking at the recipe on Epicurious. Hoping to make them this weekend!! 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. I think bleu cheese and white wine would be a good combo as well. This flatbread was the perfect accompaniment as it scooped up all the cooked down leeks from the pan of chicken thighs. 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! (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. This is a great recipe. As Jane M commented above, I made the flat bread last night after checking in to read the blog and it was simple, quick and DEElicious! So apparently, next time the crackers will be even better, which will be fun. Thats a beautiful looking flatbread! 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. My sis just made this on her tv/website show! Something this gourmet, (I mean it was out of Gourmet Magazine!) Ah, that was a mistake, now edited. Thanks for sharing. 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. Thank you for checking. I tried this with 100% whole wheat flour, you know to feel less guilty about eating the whole thing! Made this last night for bunco the girls were impressed. So I turned to SK, and I was not disappointed. I just whipped these beautiful flatbreads out in about 15 minutes. 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. Thanks for commenting! Good with soups and salads and also as a cracker for cheese and tomato or just butter and a glass of wine! 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 made this for the first time today, and the flavor is delish!! Its been ridiculously hot in Boston all week, so naturally I cranked up the oven in my not-air-conditioned oven and made them. I figured out after to roll the dough ON the stone. 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! 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/). Just made my second batch of this in a weekmy husband and I both love it. Whipped up a batch of roasted garlic hummus to go with, and mmm mm good! Im getting ideas here! Served with blue corn chips and salsa. I just made these for dinner, but my toddler and I have already devoured most of one of the flatbreads because once we sampled a bit, we couldnt stop! Sorry, your blog cannot share posts by email. Thanks for sharing Deb! I am thinking next time that I might add just a dash of sugar for an extra pop! 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). Cant wait to see what you used yours to scoop up. I automatically go to hummus or a bean salad, but this could be fun. Convection oven turned out better than coventional, for me. I wonder if you could make this on a pizza stone? I must be part hobbit, because good food makes everything better. But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! Keep up the great work! You know, I really love a good flatbread. I accidentally spread sugar over it instead of salt 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. I didnt have fresh rosemary so I just used dried and it was still delicious! 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. Made this soon after reading the blog entry, with items I had on hand. New here? I love these! Post was not sent - check your email addresses! I added some chopped olives on my second time around and that worked really well, too. :). 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 . 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 think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesnt rise? fantastic flaky crackers. Perfect!! It seems very fancy but is so easy to make. Made 3 batches. 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. With the flaky salt on top, its just a bit much (though obviously not unenjoyable). The soup was phenomenal, but these didnt turn out right. Im with you Kiki. check. Im really excited about this flatbread and some good red wine. Ill continue making this flatbread and try other variations of it. Wow I cant believe I have made a recipe BEFORE you! Perhaps some additional baking time would have helped? (Im having flatbread pizzas, with yard fresh toms and basil to impress the hubby boy). 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). Probably took 15 min at 450. :/. Do you actually use the heavy baking pan you leave in the oven when preheating? I think a dipping oil would work well as a topping too. Divide dough into 3 large or 6 smaller pieces and roll out one piece at a time on an unfloured counter, to about 10-inch (for larger pieces of dough) or 7-inch rounds (smaller pieces) shape can be rustic; dough should be thin. An empty bowl! Dont skimp on the salt heck add more. : ). I made a double batch and cooked them directly on a stone. Hes now on his way home from the lab. The resulting flatbread was a bit floury, but very tasty. This looks yummy. 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. 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??? Looks good and easy. It is GREAT with champagne. Ill have to give it a try thanks! We made these on the grill tonight (cooking for a bit on a baking sheet first). Were definitely going to do a pizza next. Ive been making these since you posted them and they are one of the easiest, most impressive and versatile snacks. Made it as written and loved it! I think its fate that I came across this today! Just made the flatbread, but mine did not come out cracker crisp. Had to half it because I didnt have enough flour, but it came out great. It was so good and so so easy! I absolutely LOVE this. lovely! 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? It requires no resting times and really no kneading like with yeast breads. I have had this recipe bookmarked for a long time and finally made it today. I like it, and Im curious to try it with toppings. Added cilantro, crushed pistachios andslivered sundried tomatoes in oil to flatbread base recipe . All of it. I put all the bread in at once (2 on a baking sheet and 1 on a stone). 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 just leave the dough ball on the counter, with the mixing bowl upside down over it. I love your site! For on-the-go families, Jason's Deli created an even quicker option in the form of Jason's Express. Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even color. AND IT WAS STILL PHENOMENAL! Way tastier and healthier than store-bought crackers or snacks. I made this for a dinner this past weekend, with a little variation on seasonings. i love this recipe and so surprisingly simple! People always love to help themselves, dont we? This recipe makes even better flatbread! Sorry still confused. The drive-thru and take-out operation makes it easy to pick up . Ill be making this today. This is definitely getting bookmarked and tried out next week (after I go to the grocery store again). I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. 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! I can sometimes squeeze 6 small flatbreads on a half-sheet pan; sometimes I need to bake 1 to 2 in a second batch. A heartier flour or more dry climate could affect it though. Thats the first time Ive cooked bread and it turned out fine! I used it as pizza dough yesterday. 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 cant wait for it to start at the end of October and for the season premiere I plan on making Football food. Cant wait! 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. People think its way more impressive than it actually is, too. 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. ive made this twice now, and both times i forgot i was supposed to knead it, but i sort of massaged it in the bowl with a spatula until all the flour was incorporated. But it was so quick and easytonight:-). I look at that ingredient list and find myself thinking yes indeed, why HAVENT I made flatbread?. I have old friends visiting tomorrow and I hope to whip up some yummy flatbreads before they arrive. It was crisp throughout and nicely flakey. I immediately had to make it. Just made them for an after school snack :) The kids LOVED them! Just substitute the 1 tbsp of rosemary in the bread with 1 tbsp of any flavoring. Perfect use for my rosemary friends! Cant wait to make them. I had to comment on this recipe. This flat bread was a wonderful addition to the meal. This looks yumm! Theres something intoxicating about the smell of freshly baked pastry. Love them Use your hands to gently knead dough inside the bowl 4 or 5 times, until it comes together in a semi-smooth ball. It was really easy to get them crispy in preheated cast iron! I used black salt to top mine. Just an fyi from Canada. Two questions: Love the little sprigs of rosemary that are still clinging to the flatbread! They usually last about, oh, a day. I tried it as-is yesterday and it came out smashing. Everyone begged for the recipe! It has been a MAJOR crowd pleaser and its so easy! I substituted thyme for half of the rosemary, made just one bread from the whole batch of dough and left the bread a tad thicker (had to bake it for 23 mins). 1. Motel des Landes. So, smitten kitchen to the rescue. I am going to a Cheese Club. MMMMMMM looks delicious! Ive made it twice since then.. Oh yeahlove the blog! THANK YOU! Thanks for the easy, delicious and great recipe! In the mean time, I cant wait to try out this recipe! For what its worth, I scooped and scraped the flour, which I think is the method youve said you use in previous posts. It turned out great. Thank you for this recipe. LOVE YOU, Smitten Kitchen. And if there were ever a spread that could lift you from your love lifts us up where we belong drudgery, it would be that gorgeous herb-focused spread near the back of the issue. This would make a great addition to a summer BBQ. thank you. I just put the sauce and pizza ingredients right on the raw crust. I added a little dried basil as well, and was happy with it. Thanks for another great recipe. And so easy! This is so easy and delicious, cant wait to make it again! Thanks for sharing!! Im following the recipe but I get into a bit of trouble when I roll them out. I made these this weekend with tarragon and chopped, rosted, sweet onion. Super quick, easy, and delicious. Or these layered yogurt flatbreads, but theyre not fluffy and pita-ish. I made it with 1/2 cup wheat flour subbed in. I might use a little bit less olive oil next time. It only took me a week but I found what I was looking for for you! He is currently one of my daily reads. 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. Its WONDERFUL!!! I wouldnt want those flavors cropping up in my dessert pastries in the event I couldnt wipe all the residue off. Heat oven to 450F. I sometimes make my own by oiling a brown paper bag with olive oil. I just made these, with 3/4 cup of whole wheat flour. Cela contribue grandement la fire allure dont la ville affiche. Mine were too hard.
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