I like everyone else posted here really enjoy this blog, but can I suggest something. Whipped these up in less than 10 minutes with fresh herbs from our garden and they were amazing as usual. It goes really great with some hummus (artichoke and spinach, anyone?). I love rosemary and I am addicted to Gourmet mag but have been away a lot and not cooking for various reasons. Always love your words (and unflagging sense of gentle humour) about food, life, and the universe! Second batch was *perfect*. Would go even better with, well, an entire log of goat cheese or something ;) This is my first time making any type of flatbread, so Im pretty happy with the result (and somewhat impressed with myself). a friend of the family gave us a huge rosemary plant (that thankfully is actually lasting through all the snow here in brooklyn).and i cant stop using it in everything i make i just never tire of it! Hi there, The technique is fascinating. Ill be giving this a try soon. Such a fantastic recipe. Wine? Thanks from a lazy baker. Ramassage d'encombrants Ustaritz Dchetteries et ramassage d'encombrants. Could I make these with non-gluten flour mixes like: rice flour + quinoa flour + sorghum flour + tapioca flour + xanthin gum? The texture was grainy and unappetizing. We still occasionally have them for dinner (we were on a real kick in those days) and wonder what surprises the next day will bring. I made these the day before yesterday. My Pinterest board is full of your recipes! Perfect use for my rosemary friends! 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 good! See more ideas about jasons deli, recipes, copycat recipes. 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. Thanks for another great recipe. Well, that and the zucchini. I was interested to read that someone makes them with white whole wheat flour and next time I will try that. When it comes to making bread at home, I absolutely love flatbread. Hey Deb! MMM, looks delicious. My pizza stone worked really well too, since I found myself without any parchment paper. Thank you. 1064 route de Bayonne | D 810, 40230 Benesse-Maremne, France. OMG Im 9 years late to the party, but a friend just shared this page on Twitter last night. I made this yesterday and thought it was really good, and just as easy as promised. Havent tasted the other two yet, but what an easy dinner! This flatbread was the perfect accompaniment as it scooped up all the cooked down leeks from the pan of chicken thighs. Im here grabbing the url again to send to a friend I just shared some with at lunch. So easy to make! This recipe is delicious! A comment on the whole wheat flour: $13.79+. Not if there is a way around that or its just inevitable. Yay! I think a dipping oil would work well as a topping too. Have become addicted to these, which are delicious and incredibly easy to make. You know? So sorry about the awful hold music Ive dealt with that as well, on the phone ;0). Youre more than welcome to come up to my country house if you bring this along with that eggplant dealie and some cheese! Ive made a couple of varieties too. What an absolutely wonderful and simple recipe. If youre itching to make them, I think you should start with him. Getting ready to make a double batch for a wine tasting we are hosting at home tonight. Told him I would be slaving all day hah, ten minutes should do it! Okay, so not the most pleasant circumstances, but Ive been feeling a little ill due to a medical procedure and instructed not to eat much aside from white bread. I made this flat bread over the weekend as a pizza crust. Theyre next on my list to try. I should have increased the salt a bit too. I had to comment on this recipe. So good! fairly recent to your blog, shared by my colleague and your fan. Im glad I prodded just a little :) I found Joe on your good reads list and have haunted his site since. 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? I put each piece through my pasta machine on #6 and then lay the pieces out on parchment on a pizza peel. I used black salt to top mine. I could control the crispiness when doing on the stovetop. each). (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. Nevertheless I am so grateful for this recipe, & THANKS A LOT for sharing!!! I think theyd make a nice pizza base very flaky and almost pastry like. I agree with previous commenters who liked them crispier. I tried this w Bobs Red Mill baking flour. 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 didnt have rosemary, so I used some dry tuscan herbs, added some thyme and infused a touch of garlic into oil. I used 1 1/2 cups whole wheat pastry flour and baked for 8 minutes. I miss getting Gourmet :( 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). Thank you for sharing. Its so good I ate the whole first cracker when it came out of the oven and realized I needed to make a second batch. My sis just made this on her tv/website show! Decided to try it with black pepper and parmesan, in the oven now. Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! It turned out fabulous. Holy yum! Those among us that have actually tried the recipes share their experiences. I have everything at home, and Im making these babies tonight. I did follow recipe exactly. sturdy round crackers , i.e. So I was looking for a savory app to bring to a party last night and came across these. 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. 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. 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. Perfect thing to go with my sisters homemade minestrone! 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. They baked really fast, even faster than 8 minutes when really thin. Cant wait to see what you used yours to scoop up. I figured out after to roll the dough ON the stone. Cover with wax paper and roll very lightly and gently to thin just a tad. maybe cutting into smaller pieces, for more browning? The filling is really what counts, and the frozen dough is so convenient! Made this tonight to go with fresh cheese. Oh boy! I know, sounds like a lot of different flavors going on but it was delicious!!! I am thinking next time that I might add just a dash of sugar for an extra pop! Within the hour we had these!!! Made these tonight and they were SO GOOD and SO EASY I immediately made another batch with truffle salt. Making good use of the rosemary tree I received for Christmas. After kneading, it was still on the dry side, but came together enough to roll out into the rounds. This dough was perfect, we cooked it until very lightly browned, then added our toppings, then put it back in the oven. The next two balls I rolled out very thin and they turned out great. Just made the flatbread, but mine did not come out cracker crisp. Thank you. The first one was a little too think because I didnt realized how thin you had to roll it (still ate it, still delicious). They go extremely well with goat cheese (both plain and flavored), and I cannot tell you how many people asked for the recipe. 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! 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. They are so easy and the result so wonderful, even many days later, that you cant not make them. 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). It is GREAT with champagne. I usually use a store-bought flatbread to make all kind of pizzas at home. Yes, I have made this on a pizza stone, and to paraphrase Seinfeld Yes, theyre real, and they were fantastic! Required fields are marked *. 43 followers. Just made these and they are delicious, thank you so much for sharing! 502 reviews. I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. I love this! Always follow your directions to the letter because, well, you took the time to finesse the details. Pure delight. You can bake on aluminum foil or right on a baking sheet with the same results, parchment just makes it easier to remove from the pan and prevents any sticking. Ive made these twice now and they are AMAZING! I cant believe how easy it was, and SO delicious! That was, um, a very good idea. I have hummus but my daughter asked what we had to eat with it. Just found this site. Now, I think Ill go make your Thick, Chewy, Granola Bars. Im going to attempt to make it tonight for a potluck. It only took me a week but I found what I was looking for for you! True story with our first two births, this is what we had for dinner the night before, mere hours before labor began. *Grins*, YumI keep saying that. 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! I just made this flatbread and its awesome! Many thanks. 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. Crispy enough to complement the soft and almost creamy texture of the eggplants. Just substitute the 1 tbsp of rosemary in the bread with 1 tbsp of any flavoring. These are great Just finished making them now! Served with a cup of au jus. I havent but several commenters here have and say it worked just fine. Served with blue corn chips and salsa. EEK!!! And once again making something that seems so daunting and intermediate, so simple and such a yummy lunch! I just finished making this, and its delicious! Ovens vary so much, its my first thought. I loved the rosemary flavor! So perfect for dipping into hummus! That issue of Gourmet was one of the best EVERand I, too, have made most everything in the section on herbs, including this flatbread! 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.
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