What an absolutely wonderful and simple recipe. I love, love, love this recipe (and so does anybody who tries it). and finding bread alternatives for the carb lover that I am is very hard especially things I can bake at home. Divide dough into 3 large or 6 smaller pieces and roll out one piece at a time on an unfloured counter, to about 10-inch (for larger pieces of dough) or 7-inch rounds (smaller pieces) shape can be rustic; dough should be thin. I bet these would be good to make quick flatbread goat cheese pizzas. Any thoughts on this? This was exactly what I needed to know. I adore rosemary and flat bread so will have to try this version. Crispy enough to complement the soft and almost creamy texture of the eggplants. Yikes. More cracker than bread, this stuff is dreamy. Do you actually use the heavy baking pan you leave in the oven when preheating? I wouldnt want those flavors cropping up in my dessert pastries in the event I couldnt wipe all the residue off. This looks much quicker. 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. Crispy, rich, abfab. Boyfriend and I gobbled it up. 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. These were absolutely perfect for dinner the other night, with Ottolenghis beetroot and zaatar dip (from Jerusalem have you tried it yet? Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Ill get right on that. Made this last night for bunco the girls were impressed. omg, i cant stop eating theseand theyre not even fully cooled yet! This looks yumm! $11.69+. : ). Avocado Toast. I make these at least once a week. I had some leftover garlic olive oil after making the dip, so I used it on top of the flatbread in place of regular olive oil. I agree confused by this and looking forward to the clarification. So easy with great results! This has just qualified as a staple in my kitchen. I let the whole thingbake a few more minutes. It went as beautifully with a winter meal as I imagine it did with your summer meal. This recipe is a going to be a regular in our house. We wont be buying flatbread at the store any longer. Anyone making food gifts at the holidays looking for a savory treat should try these in lieu of cookies. Theyre next on my list to try. I sprinkled it with some grated parmigiano reggiano for an extra salty bite. I just keep my eye on them and poke the bubbles with a knife so they deflate, but wondering if anyone knows a better way to prevent the bubbles from occurring at all? Just made this today, and it was amazing! Just wanted to say thanks so much for this recipe. Thanks for the easy, delicious and great recipe! I divided dough into 6 pieces instead of 3 so my dough become thinner and more crispy. Next post: marinated eggplant with capers andmint. Fantastic recipe. Im getting ideas here! Really eye-opening and inspiring. :) Thank you! fantastic flaky crackers. Thanks for sharing Deb! I make this recipe now about once a month and always as one of my apps if guests come over. They translate to whole wheat quite well! Quite good. Thanks for another great recipe. Would you please forward the Herb Spread Recipe from 2007 Gourmet if you still have it. So easy to make! LOVE YOU, Smitten Kitchen. If anyone out there is debating over this one, definitely go for it! But man, that guy knows his stuff. I love rosemary in bread products!! And unlike most college kids, ramen and Easy Mac arent on the shopping list. Were definitely going to do a pizza next. 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). It seems very fancy but is so easy to make. I would never have thought of making crackers on my own, although I could not do without them. Very good, but I overbaked the edges. 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. I added goat cheese, crab, artichoke, and roasted pepper spread as my sauce. Ive been using this recipe for pizza for a couple years. Ill continue making this flatbread and try other variations of it. Youre just charming. Second batch was *perfect*. I cant wait to try more of your recipes! Its WONDERFUL!!! I automatically go to hummus or a bean salad, but this could be fun. I thought I had rolled it out paper thin maybe next time Ill poke some fork tines in it to give it more of a saltine appearance, and maybe that will help? Ive made it lots of times just as it is written, but made it again today, subbing corn meal for about 1/3 of the flour to make a heartier, more corn-chip like cracker. Quick, easy clean up and great flavor. A great pre-Christmas snack! Im following the recipe but I get into a bit of trouble when I roll them out. Added cilantro, crushed pistachios andslivered sundried tomatoes in oil to flatbread base recipe . I put each piece through my pasta machine on #6 and then lay the pieces out on parchment on a pizza peel. I used this recipe today (minus rosemary) and made yummy ham & mozzarella hot pockets by splitting dough into 6 pieces. Not if there is a way around that or its just inevitable. 35 gr. Hi Deb, What are the chances the recipe could be used for soft, light and fluffy cooked up in skillet? I am going to a Cheese Club. I made this for the first time today, and the flavor is delish!! 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. *Grins*, YumI keep saying that. (or more cheese), I love the *idea* of this unfortunately I did not love the end result. MMMMMMM looks delicious! Running late to prepare for our guest, I trusted your advice that these could be made quickly and indeed they came together so well that I had time to make two batches one as written, and the other using thyme and black pepper in place of the rosemary. So easy that i did a second batch without the herbs for the kids and for tomorrows kids pizza. 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. I like to roll dough as thin as I can so its a cracker like and crisp as possible. An empty bowl! It was so easy and so FAST, and so tasty too. I just made these yesterday with fresh rosemary from our tiny garden, and they were so easy and delicious! 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. 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. I only get it when we eat out and the restaurant has it. Super quick, easy, and delicious. It goes really great with some hummus (artichoke and spinach, anyone?). (I am also at about 4800 ft elevation, so that may have impacted my baking time? I did follow recipe exactly. Had friends call and say they were in the neighborhood, so they stopped by for a quick hello in our backyard (6 feet apart with masks and gloves lol!). I made them the night before and although they were kept in a Ziploc they lost a little bit of their crispness. Lightly coat a large baking sheet with olive oil. Sorry, your blog cannot share posts by email. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Should you miss the original recipe. And thanks! Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. Whipped up a batch of roasted garlic hummus to go with, and mmm mm good! 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. I just made these, with 3/4 cup of whole wheat flour. Looks good and easy. This comes pretty darn close. Hes now on his way home from the lab. Made with herbs de provence and cut up into cracker shapes pre-baking. I added a little dried basil as well, and was happy with it. So allow me to reword this. Show Prices. Perhaps some additional baking time would have helped? 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. I added about a tablespoon of extra oil (used EVOO) and skipped the rosemary but topped with a middle eastern blend of spices called Zatar. Convection oven turned out better than coventional, for me. I am making these right now. For on-the-go families, Jason's Deli created an even quicker option in the form of Jason's Express. I tried it with some sardines, and also a chunky fire-roasted tomato and zucchini dipohhh Heaven. So, I am on it!! Do you think you can cook all of the breads at once, instead of one at a time? I have hummus but my daughter asked what we had to eat with it. Oh my god! A heartier flour or more dry climate could affect it though. They look divine and so very simple. It was great! Nothing makes him leave the lab early. I made it with 1/2 cup wheat flour subbed in. But yeah, thanks for spending the time to talk about this subject here on your web page. I still used parchment ..well wax paper as I didnt know how to get the rolled dough from the surface to the stone otherwise. Thanks for this a-mazing recipe. Dear Brooklynbee. 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. 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. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. I wonder what it would taste like made with sesame oil instead of olive oil and no rosemary. Mine were with half ap flour and half white whole wheat, and I made a batch of rosemary and a batch of black pepper. (Im having flatbread pizzas, with yard fresh toms and basil to impress the hubby boy). Served with chips or baked chips (150/100 cal) and a pickle (5 cal). We have a rosemary bush in the yard that is going crazy, and everything else in the pantry it was meant to be! i have a beach house come on over we will make a batch. I am making this tonight to take to Sunday dinner. But in a word: dont! Ill have to try this one. I usually use a store-bought flatbread to make all kind of pizzas at home. And he in fact ordered me dinner due to the fact that I found it for him lol. I recommend making Paula Wolferts hummus recipe to dip the flatbreads. Or is the heavy one in the oven used to retain heat or something? 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. Its the only sea salt I have in the pantry right now and I like the way black salt looks on light food. I made this last night- it was supposed to be a snack, but like Rachel, ended up being dinner! Keep up the great work! New 2019 notes: Over the years, Ive dropped a few things that are part of the original recipe: I prefer the flatbreads smaller (its a little easier to control their crisp and color), I dont roll it on parchment (I find it more annoying than facilitating, and the parchment often burned), and I skip the branches of rosemary on top. It was reminiscent of pie dough for me. $12.16 +. Thank you! Since Ive started making these, I almsot never buy crackers at the store. Ill give it another try soon! Im going to try dill and basil (pesto?) 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 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). Ovens vary so much, its my first thought. :/. I really love it. As I rolled out the 2nd piece of the dough, preparing it for the oven, Tons of tarragon and thyme. My friend just introduced me to your blog yesterday and I found this recipe and had to try it! I love homemade crackers! Beefeater (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Are you serious!? Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. The recipe was very easy to follow and produced a beautiful batch of flatbread. 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 love your site! I also saw those two recipes. I served it, to be rather different, with chili con carne and fresh avocado, red onion and tomato salsa ofcoarse with lots of grated Parmesan the combos not the norm but it was a hit been ordered to make more asap thanks. I appreciate the recipe, but gf isnt great. Like Amy, I used white whole wheat flour and it was delicious. 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. I love your site! SO good with goats cheese. An outstanding share! Made this tonight to go with fresh cheese. I like it, and Im curious to try it with toppings. We made these last night to go with a casual dinner of hummus, cheeses, olives, roasted asparagus, and the warm cherry tomato salad featured with your baked feta recipe. Thanks again Smitten Kitchen! They were so ridiculously easy and fast to make I whipped up a batch with rosemary, which is in the oven as I type. You should make the grilled yogurt flatbreads in Smitten Kitchen Every Day. I promised the family homemade pizza last night, but didnt realize I was out of yeast, and I didnt want to go back to the store. 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. My sis broadcasts live 5 nights a week! I made this for the moms in my playgroup and it went over very well, especially with the vegan mom. Anyway, this recipe is super easy and super quick to clean up after and I will definitely made these again. 9 essential traits of a good husband. (ingredients vary yeast, milk, butter). i think well be making this very often. I just made these DELICIOUS! 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. 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! I had to use just a little more water, but other than that All Fine! Ill have to give it a try thanks! tasted it straight out of the oven. I had to comment on this recipe. $11.81 +. Love them with vino rosso! My son asked for hot pockets which I refused to buy. Im going to try yours. Oh dear me! Such a fantastic recipe. In this case I suspect regular whole wheat flour would work as well.) The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. Too bad I cant use the two of them together. Hi Saloni I think it is too crisp and cracker-like. (as I was told not to do by all the family bakers ready with their advice!) I miss getting Gourmet :( I just finished baking the first one and I just had to come rush back to say thank you for sharing this! 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! @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. Hmmmm. So I turned to SK, and I was not disappointed. I am surprised by how easy it was and how well it turned out. Very easy and very good. Was it browned when you took it out? With this recipe being half oil you shouldnt need anything. The technique is fascinating. Some things you can try: with herbs, try fresh basil, parsley, or oregano; with the flour, switch out half for oat or chickpea flour; with the baking powder, try two teaspoons and 400 when you want a softer bread. I have not made any other since I discovered your flatbreadNo needAll my friends swoon when I say I am bringing flatbreadIf they only knew how easy, they would make it themselves!!! $11.69+. This looks yummy. Will try again with all purpose flour! I made the flatbread yesterday to go with some roasted eggplants with buttermilk sauce and pomegranate seeds. You say to heat up one and then oil another? They usually last about, oh, a day. The first ball was a little and not to crispy, so it was probably a couple of minutes underbaked. I used a baking stone and loved it. 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??? I just have to say that one of the *other* things I love about your posts (BESIDES the wonderful recipes, which I love) is all the people, from all over the world, who comment and give ideas and variations!! Perfect. I have been reading your blog for a few months and you have been very inspiring. And yes, I am angling for that Labor Day invite to the Maine beach house! I have old friends visiting tomorrow and I hope to whip up some yummy flatbreads before they arrive. Wow I cant believe I have made a recipe BEFORE you! And yes, I did this on my pizza stone too. I had no idea it is so easy to make! Thanks for the recipe my family gobbled it up in seconds! Though not as filling as a regular pizza, the flavor was much better.