I originally mixed up a double batch, but multi-tasking is not my strong suit, and two of my flat breads were in the oven too long and were brown, hence, made another batch. I see people post questions but none seem to answer or care past seeing their names in lights. as for waiting on hold, i cant tell you what a difference a headset makes. I made this today. I have one baking in the oven right now. 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. Let me be the first to repent. It was so good and so so easy! Maybe adding cinnamon & sugar, instead of salt + rosemary, will make for a good sweet alternative of this incredible recipe!!! If you arrived at mine with this, a wedge of cheese and a bottle of wine, Id never let you leave. Maybe I should use the rest on this! 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. People are still raving about the cracker bread months later. You can get it via drive-thru. 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. Deb to the rescue yet again! Ooh I so want to make this! 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. These look great. 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 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! I like everyone else posted here really enjoy this blog, but can I suggest something. Making good use of the rosemary tree I received for Christmas. It goes really great with some hummus (artichoke and spinach, anyone?). 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). The ratio of flour to baking powder to water is very important to make it crisp. My herbs were awful this year! I had to restrain myself from eating it all in one go. Ive never made lavash before. I set off the smoke alarm with it once (sensitive system, things werent browed yet), so now Im very careful. This is a super recipe, the kind that you memorize, that becomes part of how you eat. Thanks! Im tempted to make them pull duty as sandwich slices, maybe on either side of fresh vegetables and herbed greek yogurt . Ill have to give it a try thanks! So easy with great results! I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesnt rise? I love these! Husband and I have renamed it from flatbread to crackbread. 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! Its delicious. Yea! 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. Should you miss the original recipe. Made these tonight and they were SO GOOD and SO EASY I immediately made another batch with truffle salt. This Bread is lovely!and unbelievably simple. I am making this tonight to take to Sunday dinner. Super simple recipe like this one also. So just a little confused about the baking pan do you use two? Its delicious. Mine came out great. I also brushed each with olive oil and sprinkled sea salt before cooking. Too bad Im not at home, where we have a huge rosemary bush. I am visiting at least three bakeries every weekend trying to find rosemary bread, as it is simply my favorite! How does one make the dough not stick to the rolling pin? I love flatbreads with salads. I find the minced rosemary inside the cracker is sufficient to perfume the cracker without overwhelming it. An outstanding share! Does anyone have suggestions for something to pair this with? Before testing out your recipe, thought you could provide information. I plan to stop by the market to get an assortment of cheeses. I agree with previous commenters who liked them crispier. I ground up a bunch of different grains and made this as you said, and it turned out fantastic!!! Whipped up a batch of roasted garlic hummus to go with, and mmm mm good! $13.79+. 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. I had to comment on this recipe. Love the little sprigs of rosemary that are still clinging to the flatbread! Divine! What did I do wrong? 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). Thank you Deb! You inspired her (Justopia) to make it and now Im going to try the recipe tomorrow. I like the look of this! I am thrilled to have just tried this exquisite recipe!!! Thanks! Served with a cup of au jus. So good! SO delicious, and it looks so easy! Ive only made flatbread once before, but anything with rosemary must be added to my to-make-as-soon-as-possible list, so I guess Ill be trying this soon! 1. 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. (Fresh bread for everyone else, so the gf friend needs something lovely too). I only rolled it into one bigger round. Tons of tarragon and thyme. Cant wait to make them. I brought them yesterday as an appetizer for Thanksgiving and served them with a goat cheese spread. Anxious to make again tomorrow. $15.08+. Thank you. I rolled the dough out on foil instead of parchment & kept the lid on the grill while they cooked. The one thing I would change next time is reducing the amount of table salt. I made these a couple of weeks ago and they were fantastic! Thanks for the inspiration! Going to top them with pizza toppings (fresh garden basil and toms) if I have enough left! 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. So easy to make! Ive added this recipe to my selection now to alleviate the boredom that is tortillas!! 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. I sometimes make my own by oiling a brown paper bag with olive oil. And thanks! Absolutely wonderful recipe. It was reminiscent of pie dough for me. Thats the first time Ive cooked bread and it turned out fine! Im always looking for ways to incorporate rosemary into my cooking. Yum. Yes, you put them on the pan youve heated in the oven. I love your site! Maybe half and half? I saw this recipe and just had to make the rosemary flatbread. EEK!!! Hello! For on-the-go families, Jason's Deli created an even quicker option in the form of Jason's Express. Try flake salt and freshly cracked black pepper. I just finished making this, and its delicious! 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. Im already regretting not making a double batch. 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! The dip that I served it with for the party (a yummy pea and goat cheese spread from Vegetarian Times) called for garlic olive oil, so the day before I made it all I crushed two cloves of garlic into a ramekin, poured olive oil over it, and put it in the refrigerator to develop flavor. Ive made it a teeny bit thicker so I could slice down the middle and insert a slab of butter Is that bad???!!! Roll it out again! Though I may do different herbs, since I have a sneaking suspicion that I dont have any rosemary. Fantastic with goat cheese. Yikes. Just made these this afternoon, and wanted to comment on using whole wheat flour. After kneading, it was still on the dry side, but came together enough to roll out into the rounds. How does one make the rosemary actually stick in the dough without all falling off the second you break it up? Had to half it because I didnt have enough flour, but it came out great. Thanks for sharing Deb! So easy that i did a second batch without the herbs for the kids and for tomorrows kids pizza. I totally love a good flatbread. 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??? 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! Oh my god! I think these crackers would be the perfect contribution. I should have increased the salt a bit too. I havent frozen them but dont see why they wouldnt freeze okay. Ive made this at least 10 times in the past 6 weeks since I discovered it. I made this last night- it was supposed to be a snack, but like Rachel, ended up being dinner! One in the oven and one with bread on it? Heat oven to 450F. What do you recommend? I put each piece through my pasta machine on #6 and then lay the pieces out on parchment on a pizza peel. The soup was phenomenal, but these didnt turn out right. 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!! [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. Turned out perfect using a pizza stone and no parchment paper. I do wish I had sea salt, as I think it could use that zing. Ive made garlic flatbread, black pepper flatbread, and curry flatbread. All of it. & baked it as it was!! I made these last night to go with your mushroom soup. I didnt even brush olive oil onto the top. 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. I accidentally spread sugar over it instead of salt Roll it out part of the way, let it relax more. We love these, make them all the time, and they get eaten up immediately. Ive made it twice since then.. Oh yeahlove the blog! Couldnt be easier and what wonderful flavor!! Thanks, Deb! Im with you Kiki. you are in for a treat!). I just finished baking the first one and I just had to come rush back to say thank you for sharing this! Im going to attempt to make it tonight for a potluck. Not having parchment paper OR a heavy-duty baking sheet, I instead cooked these in cast iron skillets. I wonder if you could make this on a pizza stone? Caaaarbs Awesome. Theyre next on my list to try. 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/). I think anyone that has an aversion to baking bread should start with this one. Using a hot pizza stone was a great tip from one of your followers. These are quicker, cheaper, and taste so much better. So, I am trying to put these in a Tupperware container to take to a potluck, but I keep breaking off a piece to eat! wow, nice flat bread I do make flat breads but only plain mixing it with herbs such a good idea.. thanks for the post such an inspiration. Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? More cracker than bread, this stuff is dreamy. lovely! I tried this with 100% whole wheat flour, you know to feel less guilty about eating the whole thing! So sorry about the awful hold music Ive dealt with that as well, on the phone ;0). I look at that ingredient list and find myself thinking yes indeed, why HAVENT I made flatbread?. Got all of them on at the same time. Check out Joe Pastry; he did an entire drool-worthy series about knishes. It took no time at all and was the perfect accompaniment to my dinner. 35 gr. Flatbread? I just whipped these beautiful flatbreads out in about 15 minutes. Yay! 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. I just tried this recipe, and wow, it really is simple and delicious. Have searched the internet and cant find it. Wow I cant believe I have made a recipe BEFORE you! Crispy and flakey, yet incredibly fast and easy to make. I served it as a starter with the goat cheese & olives from the same article and it was a real hit! Ill be giving this a try soon. The first ball was a little and not to crispy, so it was probably a couple of minutes underbaked. Great recipe, thanks! I just made a batchsent the picture to my bf who (loves all things bread-like and with rosemary on them). I used a blend of fresh rosemary, oregano, thyme and chives. Ive made a couple of varieties too. I want you to know that Bee @ deux dilettantes really did serve this to me and it was wonderful. I made these this weekend with tarragon and chopped, rosted, sweet onion. So far its been quite fun. I used 100% freshly milled wheat, a mixture of both soft white and hard red. A comment on the whole wheat flour: Thanks for the great recipe! Both were quite good. 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. Ive challenged myself this season to *finally* start making some of these recipes I see and get inspired by. Whipped these up in less than 10 minutes with fresh herbs from our garden and they were amazing as usual. And it never gets the credit that it deserves. Believe it or not, Ive never brushed them with olive oil, and they are still delicious. I found this recipe after trying some delicious commercial (small bakery) rosemary flatbread. Thank you so much! I was interested to read that someone makes them with white whole wheat flour and next time I will try that. Saving up big time for the Maine house overlook the ocean, where it is nice and cool. Bon appetit/Smacznego! 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. Okay, Im making fish chowder tonight (its currently 7pm and its not yet started) and thought Rosemary flatbread! 1064 route de Bayonne | D 810, 40230 Benesse-Maremne, France. Im getting ideas here! Thanks! Great for lunch or as a starter. It turned out great. What a success! Do you think you can cook all of the breads at once, instead of one at a time? Thank you for sharing this one, I have tried a few others but this is the best! I just made this recipe, in just half an hour from an empty counter to awesome bread, and it is so unbelievably GOOD!! Woke up this morning wondering why I stupidly didnt save myself even a small piece and just got finished making a batch all for myself. 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. (or more cheese), I love the *idea* of this unfortunately I did not love the end result. YUM!! I picked up some pretzel salt a while back and thats good on it too. They are going to smear a little Nutella on them for dirty dogs and ducks. Aaah! Along with the rosemary, I also added some black pepper. You dont ever need parchment paper, it just makes baking easier. [Note: These crackers got some fresh photos in 2019 because the 2008 ones were awful. I made this for the first time for this years thanksgiving to go with Brie en Croute. When it comes to making bread at home, I absolutely love flatbread. I love rosemary in bread products!! Ive made it a bunch of times now. 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! And so easy! I did this to keep the garlic and herb flavors from getting residue on my rolling pin since I dont wash my pin. After brushing each flatbread lightly with olive oil, I slide the parchment off the peel on to the preheated baking sheet in the oven. Thanks. I would eat it all! It would be the perfect base for fresh Lettuce Salads with vegies and a vinegar/oil dressing !! 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! It was perfect! 43 followers. Two questions: My Blog jasons deli flatbread crackers recipe 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. Easy and very tasty! This would make a great addition to a summer BBQ. I made this tonight it was heavenly! Ill be trying it out tomorrow, for my mom, a herb bread lover. Thank you. Boyfriend and I gobbled it up. I cant believe I didnt finish it all! i want only soup in cold and my mother made different types of soup on my growing stage. I made this for a dinner this past weekend, with a little variation on seasonings. 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. Oh theres the buzzer now. (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. I have everything at home, and Im making these babies tonight. This has become my oh-why-have-I-procrastinated-AGAIN recipe for potlucks. Perfect. Made this tonight and it turned out great. "Convenient and reasonable price overnight stay on drive to Spain. This looks yummy. My turn to bring the letter snack to preschool this week. (Like I said, it was a long hold time.). I think I rolled to the correct thinness, and used the parchment paper, etc. I was impressed with how easy it was to make these and that they came out so delicious! Just made these and they are delicious, thank you so much for sharing! I have had this recipe bookmarked for a long time and finally made it today. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. A girl can dream, cant she. 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. Would go even better with, well, an entire log of goat cheese or something ;) check. p.s. I made these yesterday to bring to a family dinner to go along with smoked trout pate. Any ideas on how to amend recipe to become what I am looking for? You know? Hi Saloni I think it is too crisp and cracker-like. :). Served with chips or baked chips (150/100 cal) and a pickle (5 cal). So I turned to SK, and I was not disappointed. I always give it a fast knead (about 10 strokes) and then let it rest about a half an hour. 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). My son asked for these for D week at preschool. I will be making the flatbread soon! Thank you so much in advance. A little late to the party; Ive made this several times and its great. I avoid using refined grains, so I substituted whole wheat pastry flour for the all-purpose flour. hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. 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. Ill be making this today. I added goat cheese, crab, artichoke, and roasted pepper spread as my sauce. (ingredients vary yeast, milk, butter). K. kylemic. I made this for the moms in my playgroup and it went over very well, especially with the vegan mom. Just oiled cold tray is fine. I made a double batch and cooked them directly on a stone. Very fun! we made it with some sesame seeds, oregano, and garlic cooked it for just a few minutes then topped it pizza style. This is really easy recipe. This looks much quicker. (I am also at about 4800 ft elevation, so that may have impacted my baking time? Ya know, I actually just used fresh rosemary for the first time the other day. Always comes out great. I brought this to my friends wine tasting last night. This was sooooo good! And the rosemary and salt really made them so good. Thats what I need to go with it! Man oh man, came here and yes, of course, thats where I read it. Very quick to prepare and bake. I could control the crispiness when doing on the stovetop. So quick and easy, but so delicious and flaky. It was great for an appetizer and inspired me to make up some new toppings. And super easy to make, too! With the flaky salt on top, its just a bit much (though obviously not unenjoyable). I make these often. They go extremely well with goat cheese (both plain and flavored), and I cannot tell you how many people asked for the recipe. Would you please forward the Herb Spread Recipe from 2007 Gourmet if you still have it. We just crushed come whole coriander and mustard seeds, added a pinch of garam masala and extra pepper. 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. Fantastic recipe. Repeat with remaining pieces of dough. That issue of Gourmet was one of the best EVERand I, too, have made most everything in the section on herbs, including this flatbread! Hi Deb, What are the chances the recipe could be used for soft, light and fluffy cooked up in skillet? This flat bread was a wonderful addition to the meal. LOVE YOU, Smitten Kitchen. I put some basil in too. Help? As an Amazon Associate I earn from qualifying purchases. I also think it could be a great hostess gift, for all of you angling for invites to beach houses this Labor Day weekend. 1/2 pound of hot corned beef, Swiss, sauerkraut, 1000 Island dressing, grilled on marbled rye. But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! Or parma. I also saw those two recipes. Unfortunately the cheese hasnt drained enough yet, but the flatbread turned out well.
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