I followed the directions exactly! Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Heat oven to 450F. Could I make these with non-gluten flour mixes like: rice flour + quinoa flour + sorghum flour + tapioca flour + xanthin gum? And the rosemary and salt really made them so good. I like the look of this! 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. 1/2 pound of hot corned beef, Swiss, sauerkraut, 1000 Island dressing, grilled on marbled rye. Yay! I used it as pizza dough yesterday. Just substitute the 1 tbsp of rosemary in the bread with 1 tbsp of any flavoring. Yea! I see people post questions but none seem to answer or care past seeing their names in lights. I made this for the first time for this years thanksgiving to go with Brie en Croute. Maybe I should use the rest on this! I tried this w Bobs Red Mill baking flour. 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. Ill continue making this flatbread and try other variations of it. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Also, maybe my oven runs low, but these took a good 15 minutes to get golden in color. Heavenly! TASTY! I think I will definitely try it out. As I rolled out the 2nd piece of the dough, preparing it for the oven, Ive made this at least 10 times in the past 6 weeks since I discovered it. I woke up this morning and realized that I did not think of a quick bite for our pre-dinner cocktails. 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. I replaced 3/4 cup of the white flour for wheat and it was fantastic. Anyway, this recipe is super easy and super quick to clean up after and I will definitely made these again. You say to heat up one and then oil another? My dad & I enjoyed it with smoked trout and assorted cheese tonight. So just a little confused about the baking pan do you use two? I found this recipe after trying some delicious commercial (small bakery) rosemary flatbread. just made this recipe. (Im having flatbread pizzas, with yard fresh toms and basil to impress the hubby boy). I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesnt rise? It was reminiscent of pie dough for me. It requires no resting times and really no kneading like with yeast breads. Made this last night for bunco the girls were impressed. The one thing I would change next time is reducing the amount of table salt. Hello! SO delicious, and it looks so easy! 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. Had fresh rosemary from my garden. Easy and surprisingly addictive. Delicious! *Grins*, YumI keep saying that. It was great! I also was a little short on the fresh rosemary so I added some fresh oregano too and it was a good choice. I made these as an appetizer so delicious! Ive made it a few times now. I did one batch with no brushed olive oil on top and they were indistinguishable from the ones with the brushed tops. Ill give it another try soon! Lightly brush tops with additional oil and scatter small clusters of rosemary leaves on top (if using), pressing in slightly. I know, sounds like a lot of different flavors going on but it was delicious!!! I had no idea it is so easy to make! I tried it with some sardines, and also a chunky fire-roasted tomato and zucchini dipohhh Heaven. Next time I should put only 1/4tsp of salt. Friday Night Lights is hands down the best show on television. Holy yum. Made from organic sourdough bread leavened with wild yeasts for eight hours, a practice rarely taken with most crackers, they are far more flavorful. So I turned to SK, and I was not disappointed. I bet you could use King Arthurs White Whole Wheat flour in these entirely. I just made these and they came out delicious! I love flatbreads with salads. Saving up big time for the Maine house overlook the ocean, where it is nice and cool. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. 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. Looks good and easy. 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. Unfortunately the cheese hasnt drained enough yet, but the flatbread turned out well. Your photos are gorgeous and your recipe choices are wonderful. Thanks! 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! I made this a month or so ago after it first was published. I have never made bread before and I saw that someone had made a comment that this was a great recipe to try for someone scared to try to make bread. 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. Super easy, super delicious although thanks to the twins I forgot to add salt to the first batch. I have been trying to find a recipe for lavash and none of them seem right. I like to roll dough as thin as I can so its a cracker like and crisp as possible. I love your version! They are almost buttery in texture. I dont have parchment. p.s. I made this for the first time today, and the flavor is delish!! Tried it with whole wheat flour this go round and its fine but a little too heavy for my taste. I was interested to read that someone makes them with white whole wheat flour and next time I will try that. I plan to stop by the market to get an assortment of cheeses. Didnt use the rosemary since these were going w/a basil dip, and didnt want to have competing flavors. But actually, I also tried it as a pizza base, and it was great! Use your hands to gently knead dough inside the bowl 4 or 5 times, until it comes together in a semi-smooth ball. Rustic Bakery's flatbreads look like crackersflat, crispy, cracklybut the comparisons stop when it comes to flavor. Just made this today, and it was amazing! Will make a great gift along with some sharp extra-old cheddar cheese and a jar of homemade antipasto. Such a fantastic recipe. Im following the recipe but I get into a bit of trouble when I roll them out. these couldnt be easier and are delicious. It only took me a week but I found what I was looking for for you! Now I cant stop eating these- please send help! Thanks for sharing! And then let me know your results! A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. I added goat cheese, crab, artichoke, and roasted pepper spread as my sauce. I am surprised by how easy it was and how well it turned out. Thanks for the inspiration! We're saying they've tried. So easy with great results! 1. The filling is really what counts, and the frozen dough is so convenient! I only get it when we eat out and the restaurant has it. Quite good. Ill have to give it a try thanks! I think theyd make a nice pizza base very flaky and almost pastry like. I can almost smell them from here. After brushing each flatbread lightly with olive oil, I slide the parchment off the peel on to the preheated baking sheet in the oven. I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. I should have increased the salt a bit too. Quicker than going to the shops to buy crackers for a party. I will be making this again and again! 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. This flat bread was a wonderful addition to the meal. Ive made this three times so far, with rosemary, thyme, and basil. Thanks for this a-mazing recipe. Id like to try making these with other kinds of flour to see how they turn out texturewise and the time investment is so minimal that if they come out bad, its ok (and Ill probably eat them anyway.) Thanks so much, Deb! I ground up a bunch of different grains and made this as you said, and it turned out fantastic!!! So, thank you for the wounderfulness. Thanks! I accidentally spread sugar over it instead of salt You know, I really love a good flatbread. I have amazing flatbread on my counter to prove it! i have a beach house come on over we will make a batch. Heat oven to 450F. I am going to a Cheese Club. Im here grabbing the url again to send to a friend I just shared some with at lunch. 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. Second batch was *perfect*. Pure delight. I know lavash is thinner. Next post: marinated eggplant with capers andmint. I agree confused by this and looking forward to the clarification. How does one make the dough not stick to the rolling pin? Thanks for commenting! Thank you! YUM!! Ive made these twice now and they are AMAZING! They are dead simple and absolutely delightful. 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! I had to comment on this recipe. I immediately had to make it. I made this yesterday and thought it was really good, and just as easy as promised. They are a big hit for a wine-time snack! It was perfect! Mine came out more like biscuits :-( Any tips? I found the dough to be pretty dry and crumbly after the initial liquid/dry ingredient mix (like, I had a hard time getting all the flour mixed into the water/oil). Very forgiving too. Way tastier and healthier than store-bought crackers or snacks. 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. This is a super recipe, the kind that you memorize, that becomes part of how you eat. Cant wait to see what you used yours to scoop up. I made this for a dinner this past weekend, with a little variation on seasonings. I let the whole thingbake a few more minutes. Ive challenged myself this season to *finally* start making some of these recipes I see and get inspired by. This flatbread was the perfect accompaniment as it scooped up all the cooked down leeks from the pan of chicken thighs. I realized it immediately, so I didnt add more rosemary on top, Thank you for this recipe. I bet these would be good to make quick flatbread goat cheese pizzas. I brought this to my friends wine tasting last night. I can sometimes squeeze 6 small flatbreads on a half-sheet pan; sometimes I need to bake 1 to 2 in a second batch. Im quite intimidated by baking bread, but you make it look so flawless and easy!! Any thoughts on putting toppings on this and making it pizza like? 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. Any ideas on how to amend recipe to become what I am looking for? Mine were with half ap flour and half white whole wheat, and I made a batch of rosemary and a batch of black pepper. Its the perfect thing to scoop any summer salad or vegetable dish, including the one Ill tell you about tomorrow (tease!). So quick and easy, but so delicious and flaky. Or have too much cheese, a terrible fate!! Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldnt have. Either the dough or the crackers themselves? Im making some tomorrow! Emily, wonderful idea to use this as a pizza shell!! Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even color. I just wanted to let you know that you are the absolute fantasticist (not a work, I know) for this recipe. If only I actually had a beach house. 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??? Im glad I prodded just a little :) I found Joe on your good reads list and have haunted his site since. And super easy to make, too! I would enjoy hearing about successes and failures I find it would contribute to the collective Smitten Borg Mentality. Or these layered yogurt flatbreads, but theyre not fluffy and pita-ish. Served with blue corn chips and salsa. This comes pretty darn close. 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! Thanks for sharing Deb! Thanks from a lazy baker. Its the only sea salt I have in the pantry right now and I like the way black salt looks on light food. Do you know how similar this recipe is to knish dough? Ill have to try this one. I appreciate the recipe, but gf isnt great. My friend just introduced me to your blog yesterday and I found this recipe and had to try it! Yum!!!!!! I only rolled it into one bigger round. This takes me back to my childhood, whenever my mother would bake a pie with a savory crust. Very easy and very good. These are great. Sorry, your blog cannot share posts by email. Im going to go buy this magazine the moment I get off work flatbreads with dinner tonight! I just made these, with 3/4 cup of whole wheat flour. Ive been using this recipe for pizza for a couple years. 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). So good and so easy. What did I do wrong? I made this fabulous flatbread first for myself and then two days later for a party (yep, its that good!) Heres a suggestion to help save sanity..buy a home phone that has a speaker on it and then you can do other meaninful tasks while the speaker plays those old tunes.. when the customer service/tech rep (Im guessing here) answers, you can pick up your phone to have the conversation. That issue of Gourmet was one of the best EVERand I, too, have made most everything in the section on herbs, including this flatbread! Perfect thing to go with my sisters homemade minestrone! Delicious homemade flatbread, here I come! OMG Im 9 years late to the party, but a friend just shared this page on Twitter last night. 35 gr. Thanks for all you do for us..for me! If you arrived at mine with this, a wedge of cheese and a bottle of wine, Id never let you leave. It is GREAT with champagne. I strongly disagree with one of the comments that it makes the crackers unappetizing on the contrary: I took them to work today and Everybody loved them and I already fwded the link to the recipe. And I looooove rosemary :o). 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. So I made this for breakfast (yes, your photographs really are that tempting!) Avocado Toast. I think anyone that has an aversion to baking bread should start with this one. I made the flatbread today and it is so easy and so delicious! Goes great with the bratwurst for our German themed dinner. I am making this tonight to take to Sunday dinner. Thats the first time Ive cooked bread and it turned out fine! So easy that i did a second batch without the herbs for the kids and for tomorrows kids pizza. "Convenient and reasonable price overnight stay on drive to Spain. Off to make me some rosemary flatbread now! Always follow your directions to the letter because, well, you took the time to finesse the details. I wonder what it would taste like made with sesame oil instead of olive oil and no rosemary. I will be making the flatbread soon! It looks like a keeper for my recipe file. 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. People think its way more impressive than it actually is, too. 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! Fantastic recipe. I divided the dough into fours (to fit onto 2 baking sheets) and tried different seasonings on eachone with garlic salt/rosemary, one with fresh cracked pepper and parmesan folded in, one as written, etc. Amazing first time trying it and its wonderful I also did a sweet one as well.