It could be dangerous to have in the house. I am thinking next time that I might add just a dash of sugar for an extra pop! I used a blend of fresh rosemary, oregano, thyme and chives. I have to post that I love this recipe. You werent kidding when you said this was recipe was easy! Yay! I will be making this again and again! still came out fantastic. I did this to keep the garlic and herb flavors from getting residue on my rolling pin since I dont wash my pin. I might use a little bit less olive oil next time. Any idea if I can freeze them? Also gf stuff doesnt brown so not nearly as pretty as Debs. Check out Joe Pastry; he did an entire drool-worthy series about knishes. Time to get the second one out of the oven! Keep up the great work! 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? 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. Nice and light and simply wonderful. This was sooooo good! This has just qualified as a staple in my kitchen. If youre itching to make them, I think you should start with him. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. Ill have to try this one. They are a big hit for a wine-time snack! 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. I had to restrain myself from eating it all in one go. 2. I could control the crispiness when doing on the stovetop. Easy and surprisingly addictive. Delighted! SO delicious, and it looks so easy! It goes really great with some hummus (artichoke and spinach, anyone?). 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 . 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. 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. Also its great idea to add some tomatoe sauce, fresh basil and mozzarella on the top and bake for 2-3 minutes more. Took this and the feta salsa to a lunch with friends this afternoon and was asked a couple of times where I bought them :) Thanks for helping me be a popular guest, yet again! This was exactly what I needed to know. 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. omg, i cant stop eating theseand theyre not even fully cooled yet! I baked them in a convection oven so did them all at once. And I can see I am not the only one. My dad & I enjoyed it with smoked trout and assorted cheese tonight. I make this recipe now about once a month and always as one of my apps if guests come over. I made it with 1/2 cup wheat flour subbed in. I just made these and they came out delicious! I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. Thank you. I also thought they could have used a little more salt or something as they were kind of floury and bland. Not having parchment paper OR a heavy-duty baking sheet, I instead cooked these in cast iron skillets. I am absolutely hooked and have made this dozens of times it takes about 15 minutes start to finish and Ive got the recipe memorized by now, so its really a no-brainer to make with soup, salad, anything. All of it. Love how EASY this flat bread is to whip up. This looks yumm! This would make a great addition to a summer BBQ. You should make the grilled yogurt flatbreads in Smitten Kitchen Every Day. If only I actually had a beach house. Cook each side for about a minute, or until beginning to blacken. Post was not sent - check your email addresses! I set off the smoke alarm with it once (sensitive system, things werent browed yet), so now Im very careful. I just finished making this, and its delicious! Thank you! Im tempted to make them pull duty as sandwich slices, maybe on either side of fresh vegetables and herbed greek yogurt . MMMMMMM looks delicious! The result? It looks like a keeper for my recipe file. I have one baking in the oven right now. Perfect!! Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Its great to have those who have gone before! Bon appetit/Smacznego! Great for lunch or as a starter. and i made the second batch with fresh basil instead of rosemary, and though the rosemary flavor was very pronounced, the basil is kind of meh. Ill be making these many many more times. Ive made a couple of varieties too. 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. Thank you Deb for taking the time to respond. This comes pretty darn close. Whipped up a batch of roasted garlic hummus to go with, and mmm mm good! Made it as written and loved it! Will try again with all purpose flour! People always love to help themselves, dont we? I havent frozen them but dont see why they wouldnt freeze okay. So I swapped the rosemary for basil and added a bit of honey to pair with the nectarine-basil salsa. I want you to know that Bee @ deux dilettantes really did serve this to me and it was wonderful. I automatically go to hummus or a bean salad, but this could be fun. Served with blue corn chips and salsa. The hubby and I are having a friday night in tonight, so perhaps Ill raid my hearty fire-escape rosemary plant and attempt some flatbread. I would enjoy hearing about successes and failures I find it would contribute to the collective Smitten Borg Mentality. Next post: marinated eggplant with capers andmint. Just as promised, theyre strong enough to use for dipping and light enough that they eat like a cracker. 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. oh LORD this is amazing. I just finished baking the first one and I just had to come rush back to say thank you for sharing this! Thank you for posting this Im allergic to yeast and fermented products (breads, wines, cheeses, beer, etc.)
But they tasted fantastic and were taken home by my GF friends who also requested the recipe. ], 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. Perhaps some additional baking time would have helped? My favorite so far has been substituting italian seasoning for rosemary. Two questions: Within the hour we had these!!! Ive made this at least 10 times in the past 6 weeks since I discovered it. It wasnt the highlight of my cracker recipes. In the mean time, I cant wait to try out this recipe! Yikes. I didnt have any problem rolling the smaller pieces on parchment. How about silpats? Its a popular breakfast food in the north of India and my grandmother used to make it for me when I was a child. I made this recipe to create little crackers using dog and duck playdoh cookie cutters. Served with blue corn chips and salsa.
Jason's Deli - Atlanta Forum Delivery Menu | Order Online | 5131 Thanks for sharing. I made this recipe the other night and tried a variation that comes from my home country (India), salt and anise seeds. The bread looks delicious but I want that blue bowl. your blog is fabulous, thanks for the endless inspiration! Painfully easy with great results! just a few pieces left. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Thanks for this a-mazing recipe. These are great. Akin to homemade cheese-its but glorious. I just made these yesterday with fresh rosemary from our tiny garden, and they were so easy and delicious! Ive made this three times so far, with rosemary, thyme, and basil. Thank you, Well. So, I am on it!! Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? Thanks, Yvonne, that was my question as well. $15.08+. Still good and worth trying again though. These are so tasty and easy and Im thanking you dearly for the break from saltines! Hi there, 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. Although I found these flatbreads to be very yummy, I also thought they were very dry. A heartier flour or more dry climate could affect it though. It was really goood!! With the flaky salt on top, its just a bit much (though obviously not unenjoyable). My Blog jasons deli flatbread crackers recipe Ooo, this reminds me of the homemade herb crackers I made awhile back. 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 oiled both sides as well as oiled the grill grates and made 6 crackers for easier transfer to the grill. I just made these, with 3/4 cup of whole wheat flour. Tried it with whole wheat flour this go round and its fine but a little too heavy for my taste. Brushed it with the olive oil then spread it out on a 913 cookie sheet and made it into a pizza (on the parchment).. Wasnt sure how it would do with all those wet ingredients but it was fantastic and my whole family (husband and 2 year old) loved it. Is it possible to add weights? I topped them with salt and black sesame seeds. I did 1 C WW pastry flour, 3/4 C all-purpose, worked great! Sitting down to a bowl of yummy homemade curried pumpkin soup and the flatbread. Love, love, love this recipe! This is really easy recipe. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. And thanks! Youre just charming. Had fresh rosemary from my garden. Since Ive started making these, I almsot never buy crackers at the store. Flatbread is even better, as then I eat less of it! I appreciate the recipe, but gf isnt great. I bet these would be good to make quick flatbread goat cheese pizzas. New here? It seemed a little bit on the oily side but the thinner ones did bubble up like the flatbreads I my family used to buy at St. Urbains and I consider that a good thing. I used black salt to top mine. I have tested various recipes in my quest for a tender, moist and fluffy flat/pita/naan bread. I dont have parchment. I sometimes make my own by oiling a brown paper bag with olive oil. I think I will definitely try it out. Avocado Toast. Youre more than welcome to come up to my country house if you bring this along with that eggplant dealie and some cheese! (or more cheese), I love the *idea* of this unfortunately I did not love the end result. I accidentally spread sugar over it instead of salt Ive made these several times, always to rave reviews, always with people requesting the recipe. Im going to try dill and basil (pesto?) Served with a cup of au jus. I didnt even brush olive oil onto the top.
Olive Oil & Sea Salt Flatbread Crackers - Zingerman's Caaaarbs Just made this for Easter apps for tomorrow and had to snack on them a little bit tonight so good! Thank you for this recipe. Getting ready to make a double batch for a wine tasting we are hosting at home tonight. Just found this site. Thanks from a lazy baker. They were amazing!!! Any ideas on how to amend recipe to become what I am looking for? Boyfriend and I gobbled it up. Im one of those people. The rosemary is running rampant in my garden right now, and Im desperately looking for ways to use it up. Oh theres the buzzer now. This is fantastic!!! It went as beautifully with a winter meal as I imagine it did with your summer meal. I love flatbread but I never even thought about making it myself. So I DID make these last Friday, and they were delicious. 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. Must just be me. As much as I bake I have never thought to make it myself!! 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. Im getting ideas here! Ive made it a teeny bit thicker so I could slice down the middle and insert a slab of butter Is that bad???!!! Ive made these twice now and they are AMAZING! I would have cooked them longer but the edges were already quite brown. Served with a cup of au jus. Deb to the rescue yet again! You inspired her (Justopia) to make it and now Im going to try the recipe tomorrow. I just made these DELICIOUS! They look divine and so very simple. Great recipe, thanks. Thank you so much in advance. Thanks Deb. Made these over the weekend with dried dill weed! I adore rosemary and flat bread so will have to try this version. Rustic Bakery's flatbreads look like crackersflat, crispy, cracklybut the comparisons stop when it comes to flavor. Ill be giving this a try soon. ), and I have a question: In your fourth photo, is the dough depicted there post stir or post knead? I wonder if you could make this on a pizza stone? It has been a MAJOR crowd pleaser and its so easy! Mine were with half ap flour and half white whole wheat, and I made a batch of rosemary and a batch of black pepper. Oh dear me! This looks gorgeous, Deb. We just crushed come whole coriander and mustard seeds, added a pinch of garam masala and extra pepper.