Always love your words (and unflagging sense of gentle humour) about food, life, and the universe! We cant stop eating it and have wowed family and friends when we serve it freshly made in a big Italian floral napkin-lined basket for people to break off pieces. I even tried using 1 for 1 gluten-free flour and sesame seeds for a batch. I just made these DELICIOUS! Made this tonight and it turned out great. Ive made this at least 10 times in the past 6 weeks since I discovered it. So allow me to reword this. We were at culinary school over there and one of them is now a professional chef, but she recently called me saying she was craving that bread i used to make. For my first time, it turned out great. 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). Oh dear me! Thank you so much! I made them the night before and although they were kept in a Ziploc they lost a little bit of their crispness. 1/2 pound of hot corned beef, Swiss, sauerkraut, 1000 Island dressing, grilled on marbled rye. I cant believe I didnt finish it all! It was so easy and so FAST, and so tasty too. 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. 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. check. Yea! Ive been using this recipe for pizza for a couple years. Thank you for the great recipe! Hey Deb! Okay, Im making fish chowder tonight (its currently 7pm and its not yet started) and thought Rosemary flatbread! Help? you are in for a treat!). never fail! 1. @Jenifer from Houston: I have a blue glass bowl like that and I got mine at Cost Plus, which I believe is called Cost Plus World Market in Texas. And for the next two that I rolled out properly thin (really thin), I found 12 minutes to be optimal. hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. They are almost buttery in texture. Thanks for this recipe! Try flake salt and freshly cracked black pepper. Roll it out part of the way, let it relax more. The technique is fascinating. I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. They are assuming you are rolling it out on parchment and then you put the parchment on the preheated pan. This is going to be one of those recipes that you can adapt to whatever you need. I made this flatbread also and youre right it is sooooo delicious. Thank you! Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. Very similar to a traditional bread my husbands family makes back in Lebanon. You inspired her (Justopia) to make it and now Im going to try the recipe tomorrow. But shes cute! It was wonderful. I do wish I had sea salt, as I think it could use that zing. I made this tonight it was heavenly! Thanks Deb! 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). I can sometimes squeeze 6 small flatbreads on a half-sheet pan; sometimes I need to bake 1 to 2 in a second batch. I have made this wonderful recipe several times over the past few years. :), Yessssssss I knew I held onto that fresh rosemary for some meaningful purpose. It has been a MAJOR crowd pleaser and its so easy! Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Ovens vary so much, its my first thought. Also made it with chives instead. One modification that I really liked: I used a pizza cutter to make individual pieces right before I put it in the oven. It was a spur of the moment thing, so I didnt have any appropriate fresh herbs. By the third flatbread they were PERFECT!! I made this for the first time today, and the flavor is delish!! Thank you Deb! Cheese? Love how EASY this flat bread is to whip up. Its possible to find pareve (non-dairy/non-meat) dough in the Kosher frozen food section or at a Kosher butcher or grocery store. Using a hot pizza stone was a great tip from one of your followers. Oh boy! I accidentally spread sugar over it instead of salt I made this fabulous flatbread first for myself and then two days later for a party (yep, its that good!) Just substitute the 1 tbsp of rosemary in the bread with 1 tbsp of any flavoring. I would never have thought of making crackers on my own, although I could not do without them. My daughter declared it her comfort food. Pure delight. [Note: These crackers got some fresh photos in 2019 because the 2008 ones were awful. Often times I had to buy them at the market. Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. Hmmm, I think this goes perfectly with what were having for dinner tonight. Mine came out great. Always comes out great. So just a little confused about the baking pan do you use two? (I am also at about 4800 ft elevation, so that may have impacted my baking time? Oh theres the buzzer now. Goes great with the bratwurst for our German themed dinner. Jason's Deli - College Station Delivery Menu | Order Online - grubhub.com I have to post that I love this recipe. This has just qualified as a staple in my kitchen. (as I was told not to do by all the family bakers ready with their advice!) A heartier flour or more dry climate could affect it though. Mine were with half ap flour and half white whole wheat, and I made a batch of rosemary and a batch of black pepper. 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. Glad to have found this quick and versatile recipe. Ive made garlic flatbread, black pepper flatbread, and curry flatbread. 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. I think a dipping oil would work well as a topping too. Motel des Landes. Made with herbs de provence and cut up into cracker shapes pre-baking. Thank you so much in advance. 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! This is a great 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. Not if there is a way around that or its just inevitable. I like to roll dough as thin as I can so its a cracker like and crisp as possible. Any ideas on how to amend recipe to become what I am looking for? Just made this today, and it was amazing! Just made this for dinner tonight to go with a braised chicken dish that had leeks and canned artichokes in the bright sauce. I had no idea it is so easy to make! 2. Very forgiving too. I was trying out my bread machine. 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. I used it as pizza dough yesterday. I recommend making Paula Wolferts hummus recipe to dip the flatbreads. :). Yummmm just made these today on Australia Day 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??? Thanks, Deb for being so inspiring! Kept really well in a sealed container throughout the week. Delicious homemade flatbread, here I come! Everyone begged for the recipe! Nevertheless I am so grateful for this recipe, & THANKS A LOT for sharing!!! They cook really quickly on the grill. I just did a quick Google and the first recipe was just water, flour, and salt, and the second (Alton Brown) had an egg in it. #1 Best Value of 2,483 places to stay in Ustaritz. We made this last night but substituted Indian spices for the rosemary. Made this last night for bunco the girls were impressed. I had some mashed roasted garlic in the fridge and mixed about a tablespoon of that into the dough. I immediately had to make it. Believe it or not, Ive never brushed them with olive oil, and they are still delicious. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. With this recipe being half oil you shouldnt need anything. Anxious to make again tomorrow. I made these last night to go with your mushroom soup. THANK YOU!! I made this morning and they are lovely. I totally love a good flatbread. 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. If you arrived at mine with this, a wedge of cheese and a bottle of wine, Id never let you leave. Perfect!! And super easy to make, too! I can almost smell them from here. Quite good. Way tastier and healthier than store-bought crackers or snacks. Does it have to be parchment paper? This dough was perfect, we cooked it until very lightly browned, then added our toppings, then put it back in the oven. This looks yummy. Ive challenged myself this season to *finally* start making some of these recipes I see and get inspired by. Something this gourmet, (I mean it was out of Gourmet Magazine!) This flat bread was a wonderful addition to the meal. I then happened upon this wonderful recipe. I have a bunch of pizza and dough recipes here, if youre looking for inspiration. we made it with some sesame seeds, oregano, and garlic cooked it for just a few minutes then topped it pizza style. Really eye-opening and inspiring. An empty bowl! Well, that and the zucchini. Thanks for sharing Deb! Added cilantro, crushed pistachios andslivered sundried tomatoes in oil to flatbread base recipe . Deb, I tried to make the rosemary gruyere sea salt crisps but the dough was far too dry to hold together. They look divine and so very simple. Convection oven turned out better than coventional, for me. Ive made these twice now and they are AMAZING! My son asked for hot pockets which I refused to buy. I had to restrain myself from eating it all in one go. Ill have to try this one. Does anyone have suggestions for something to pair this with? 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!! Husband liked it too and of course, started thinking of variations for it! I did 1 C WW pastry flour, 3/4 C all-purpose, worked great! Ooh I so want to make this! Just made these for a potluck luncheon where most people were bringing salads. The ratio of flour to baking powder to water is very important to make it crisp. Still good and worth trying again though. [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. That was, um, a very good idea. BTW, I make mine on my pizza stone, works great! Anyone making food gifts at the holidays looking for a savory treat should try these in lieu of cookies. Your photos are gorgeous and your recipe choices are wonderful. The resulting flatbread was a bit floury, but very tasty. Have become addicted to these, which are delicious and incredibly easy to make. Lightly brush tops with additional oil and scatter small clusters of rosemary leaves on top (if using), pressing in slightly. The one thing I would change next time is reducing the amount of table salt. Second batch was *perfect*. It took no time at all and was the perfect accompaniment to my dinner. I didnt have any problem rolling the smaller pieces on parchment. Yes, I have made this on a pizza stone, and to paraphrase Seinfeld Yes, theyre real, and they were fantastic! Could this dough be made ahead and refrigerated overnight or even frozen? Crispy and flakey, yet incredibly fast and easy to make. I still used parchment ..well wax paper as I didnt know how to get the rolled dough from the surface to the stone otherwise. 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. OMG Im 9 years late to the party, but a friend just shared this page on Twitter last night. I agree with previous commenters who liked them crispier. I think youre going to have quite a few new fans, Deb! Repeat with remaining pieces of dough. I do like the rosemary, but my hubby isnt a huge fan, so I might try oregano or some type of seeds next time.
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