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And it never gets the credit that it deserves. I just leave the dough ball on the counter, with the mixing bowl upside down over it. It was wonderful. I used white whole wheat flourit was *so* delicious! This is definitely getting bookmarked and tried out next week (after I go to the grocery store again). Super quick, easy, and delicious. 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. I made a double batch last fall, baked up half the rounds for a baby shower, then came home and baked up the second half for myself! I am making this tonight to take to Sunday dinner. it will be perfect. Thanks for the easy, delicious and great recipe! Must just be me. 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? I was impressed with how easy it was to make these and that they came out so delicious! This is a super recipe, the kind that you memorize, that becomes part of how you eat. 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. This dough was perfect, we cooked it until very lightly browned, then added our toppings, then put it back in the oven. As I rolled out the 2nd piece of the dough, preparing it for the oven, Reuben The Great (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. I am making these right now. In fact I tried to feed some to the ducks in the park, and they rejected it, I admit I was a little insulted. Husband liked it too and of course, started thinking of variations for it! I might use a little bit less olive oil next time. lovely! I just finished baking the first one and I just had to come rush back to say thank you for sharing this! I noticed on the web that another person had same experience and added an egg. Oh boy! 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. TASTY! Divine! Ive wanted to do something similar for a while, but I keep saying later, later.now with a great looking recipe, I have no excuse to keep postponing it. Fantastic recipe. Im making some tomorrow! BTW, I make mine on my pizza stone, works great! These are so tasty and easy and Im thanking you dearly for the break from saltines! I made this recipe the other night and tried a variation that comes from my home country (India), salt and anise seeds. Flatbread is even better, as then I eat less of it! I figured it out by looking at the recipe on Epicurious. The dough wont fight the rolling pin if it gets a chance to chill out. I put each piece through my pasta machine on #6 and then lay the pieces out on parchment on a pizza peel. 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. They were so good! Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. Its also possible they needed a little more water, but Ive never found that when I make them. Thanks for sharing! Thanks for commenting! Instead, I heated the oil with some dried herbs before adding it to the dough. I made these this weekend with tarragon and chopped, rosted, sweet onion. I make these often. K. kylemic. They are phenomenal and impressed the heck out of everyone. I had to comment on this recipe. Repeat with remaining pieces of dough. i always use whole wheat flour and found it fine for this. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. It took no time at all and was the perfect accompaniment to my dinner. I used 1 1/2 cups whole wheat pastry flour and baked for 8 minutes. you are in for a treat!). I cant wait to try more of your recipes! Your email address will not be published. Just made these and they are delicious, thank you so much for sharing! 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. Getting ready to make a double batch for a wine tasting we are hosting at home tonight. Like Amy, I used white whole wheat flour and it was delicious. Aaah! Perfect thing to go with my sisters homemade minestrone! Also, maybe my oven runs low, but these took a good 15 minutes to get golden in color. I have to post that I love this recipe. Made a second batch with WW flour and had to add a little extra water and EVOO. 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.) I could control the crispiness when doing on the stovetop. 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. Im following the recipe but I get into a bit of trouble when I roll them out. Thanks! Just came across this recipe and tried it immediatelymy kitchen smells great! I see people post questions but none seem to answer or care past seeing their names in lights. Thanks for this recipe! #1 Best Value of 2,483 places to stay in Ustaritz. Beefeater (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Save my name, email, and website in this browser for the next time I comment. The texture was grainy and unappetizing. I only get it when we eat out and the restaurant has it. Thanks for the recipe my family gobbled it up in seconds! THANK YOU!! Preheated the grill for at least 15 minutes. And I cut it in squares, right before putting it in the oven! as directed. Youre more than welcome to come up to my country house if you bring this along with that eggplant dealie and some cheese! Next post: marinated eggplant with capers andmint. It went as beautifully with a winter meal as I imagine it did with your summer meal. as for waiting on hold, i cant tell you what a difference a headset makes. Guess whats in the oven right now (at 11:45pm!!). So we made flatbread pizzas! How have I not commented already?! Oh, Deb, you sweetheart youve taken care of this for me, now! Made this soon after reading the blog entry, with items I had on hand. Served with a cup of au jus. Thank you for the great recipe! Paired well with the rest of my dinner tonight and I loved them! Way tastier and healthier than store-bought crackers or snacks. New here? So easy that i did a second batch without the herbs for the kids and for tomorrows kids pizza. I was out of parchment paper so I just rolled it out on a Silpat and it turned out perfectly. I have old friends visiting tomorrow and I hope to whip up some yummy flatbreads before they arrive. I only rolled it into one bigger round. Thanks for this recipe. Wine? Ive challenged myself this season to *finally* start making some of these recipes I see and get inspired by. Sorry, your blog cannot share posts by email. I totally love a good flatbread. Glad to have found this quick and versatile recipe. oh LORD this is amazing. Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even color. I tried this w Bobs Red Mill baking flour. Well, that and the zucchini. Ah, that was a mistake, now edited. My friend just introduced me to your blog yesterday and I found this recipe and had to try it! Also, I forgot to brush the rolled dough with oil and sprinkle with salt, and I only just saw that I was supposed to preheat the baking sheet. 43 followers. Using a hot pizza stone was a great tip from one of your followers. Solves the age-old question, What do we smear our goat cheese on? Is that not the age-old question? I put all the bread in at once (2 on a baking sheet and 1 on a stone). Hi there, I found this recipe after trying some delicious commercial (small bakery) rosemary flatbread. Thanks! Or what else can I do? This is totally going into my favorite recipes file! I didnt even brush olive oil onto the top. They go extremely well with goat cheese (both plain and flavored), and I cannot tell you how many people asked for the recipe. And yes, I am angling for that Labor Day invite to the Maine beach house! ), and I have a question: In your fourth photo, is the dough depicted there post stir or post knead? I made this fabulous flatbread first for myself and then two days later for a party (yep, its that good!) Could I make this with fresh ground whole wheat flour? I also saw those two recipes. The result? Roll it out again! Served with a cup of au jus. I was interested to read that someone makes them with white whole wheat flour and next time I will try that. Ive been making this for years, and make this at least once a week! Oh dear me! Thanks, Yvonne, that was my question as well. Didnt use the rosemary since these were going w/a basil dip, and didnt want to have competing flavors. I made this for a dinner this past weekend, with a little variation on seasonings. I did need to roll against the flap side of the plastic wrap, so it wouldnt unroll, no problem there either. I also was a little short on the fresh rosemary so I added some fresh oregano too and it was a good choice. I think youre going to have quite a few new fans, Deb! I miss getting Gourmet :( Also gf stuff doesnt brown so not nearly as pretty as Debs. will definitely make it again with the rosemary. The first two were a little thick and the last two were a little thin, but that just means next time I make them they should be perfect, right? Yummmm just made these today on Australia Day I highly recommend it! 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). So, smitten kitchen to the rescue. Friday Night Lights is hands down the best show on television. I love flatbreads with salads. A little late to the party; Ive made this several times and its great. 26.9 km from tTok | iF. Thank you Deb! What a success! Told him I would be slaving all day hah, ten minutes should do it! Im already regretting not making a double batch. MMMMMMM looks delicious! I used a trick from hand-rolling pasta and tortillas to get these thin enough make the dough into little balls and let it relax. I put some basil in too. The dough, though, makes it a bit difficult: it was kind of shrinking and tearing apart when rolled probably because the flour is really whole grain, so I added some water after the first rounds and it was better, but in the end, the shape didnt matter. Half of them I sprinkled parm cheese and the other half I made exactly as written. I used a baking stone and loved it. I rolled the dough out on foil instead of parchment & kept the lid on the grill while they cooked. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. I can almost smell them from here. An outstanding share! I like everyone else posted here really enjoy this blog, but can I suggest something. Super easy. Thank you for sharing. check. Thank you for the inspiration. Heat oven to 450F. I think bleu cheese and white wine would be a good combo as well. Oh theres the buzzer now. Still good and worth trying again though. I think a dipping oil would work well as a topping too. Probably took 15 min at 450. Im getting ideas here! This is a great recipe. This was exactly what I needed to know. p.s. I did this to keep the garlic and herb flavors from getting residue on my rolling pin since I dont wash my pin. Delicious! 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. A heartier flour or more dry climate could affect it though. My toddler found it irresistible. Thank you. I am going to a Cheese Club. 2. Along with the rosemary, I also added some black pepper. Im with you Kiki. Maybe I didnt roll it thin enough. It looks like a keeper for my recipe file. Cela contribue grandement la fire allure dont la ville affiche. i did have to be careful to really roll it out as thin as possible but even though the first one was thicker it was still good. Ive been making these since you posted them and they are one of the easiest, most impressive and versatile snacks. I tried this a couple days ago. Im just getting back to this since our last conversation; I thought if I went on and on about it, youd either get fed up with me and ignor my yammering or make them in defense! Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? So sorry about the awful hold music Ive dealt with that as well, on the phone ;0). After brushing each flatbread lightly with olive oil, I slide the parchment off the peel on to the preheated baking sheet in the oven. Everyone begged for the recipe! This takes me back to my childhood, whenever my mother would bake a pie with a savory crust. Should you miss the original recipe. 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. Thats the first time Ive cooked bread and it turned out fine! Privacy Policy. Let me be the first to repent. Time to get the second one out of the oven! She will not shut up about that zaatar. Thanks for sharing!! I am visiting at least three bakeries every weekend trying to find rosemary bread, as it is simply my favorite! 1064 route de Bayonne | D 810, 40230 Benesse-Maremne, France. Just made them for an after school snack :) The kids LOVED them! I am having a small dinner party tonight and I have been to the grocery too many times already. I am surprised by how easy it was and how well it turned out. But actually, I also tried it as a pizza base, and it was great! Truly, its a small complaint because it is disappearing rapidlygotta run to get my share :). 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. your blog is fabulous, thanks for the endless inspiration! Ive made it twice since then.. Oh yeahlove the blog! *Grins*, YumI keep saying that. Im really excited about this flatbread and some good red wine. Just made these with 40g of whole wheat flour subbed in, turned out great! Absolutely delicious and too easy to be true! (http://www.saveur.com/article/Kitchen/Olive-Oil-Tortas). So I made this for breakfast (yes, your photographs really are that tempting!) Thank you! I made this and didnt love it, sorry :-(. Served with a cup of au jus. I made this flatbread also and youre right it is sooooo delicious. Required fields are marked *. Very fun! Great for lunch or as a starter. I agree with previous commenters who liked them crispier. Lift flatbread onto prepared baking sheet. Im going to go buy this magazine the moment I get off work flatbreads with dinner tonight! Thanks for another great recipe. So easy with great results! I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! They were amazing!!! We wont be buying flatbread at the store any longer. I cant wait to try more toppings, maybe flax/sesame seeds? Yum!!!!!! "Convenient and reasonable price overnight stay on drive to Spain. Notify me of follow-up comments by email. They are a big hit for a wine-time snack! Ive only made flatbread once before, but anything with rosemary must be added to my to-make-as-soon-as-possible list, so I guess Ill be trying this soon! 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. They just elastic themselves into a much smaller shrunken version of what I set on my cookie sheet. Always follow your directions to the letter because, well, you took the time to finesse the details. Whipped these up in less than 10 minutes with fresh herbs from our garden and they were amazing as usual. Super easy, super delicious although thanks to the twins I forgot to add salt to the first batch. Maybe I should have increased the temperature?) 9 essential traits of a good husband. Use your hands to gently knead dough inside the bowl 4 or 5 times, until it comes together in a semi-smooth ball. 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. Dont undercook them! Thank you. It is GREAT with champagne. 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. The soup was phenomenal, but these didnt turn out right. I havent frozen them but dont see why they wouldnt freeze okay. I love rosemary and I am addicted to Gourmet mag but have been away a lot and not cooking for various reasons. Threw together this, Debs Silky Cauliflower Soup, and Debs Walnut Pesto in about 35-40min. How do you make them crispy and brittle? 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. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Nice and light and simply wonderful. What do you recommend? Very easy and very good. It was a spur of the moment thing, so I didnt have any appropriate fresh herbs. 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. 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. Super easy to throw together and the dough comes together really quick. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Happy Cooking! I will probably make them again, but will expect to serve them with something with more liquid to help offset the dryness. Have become addicted to these, which are delicious and incredibly easy to make. Ill be trying it out tomorrow, for my mom, a herb bread lover. I immediately had to make it. 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. 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. <3. A comment on the whole wheat flour: Lightly brush tops with additional oil and scatter small clusters of rosemary leaves on top (if using), pressing in slightly. MMMMMMMMMMMMMM. My Pinterest board is full of your recipes! I was trying out my bread machine. I had to use just a little more water, but other than that All Fine! So I DID make these last Friday, and they were delicious. Super simple recipe like this one also. Love this recipe (my sister also says it is her favorite cracker) and I love making it. 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. I made it with dried oregano (half a tablespoon) and it was a perfect way to eat lemon cumin hummus (can you call it hummus if you have neither tahini nor garlic?). Hot roast beef, provolone, mayo, toasted on New Orleans French bread. So I was looking for a savory app to bring to a party last night and came across these. Or these layered yogurt flatbreads, but theyre not fluffy and pita-ish. Decided to try it with black pepper and parmesan, in the oven now. reg. They are almost buttery in texture. i had been trying Crisp Rosemary Flatbread when i read this post few days back and its amazing and my another favorite after soup. This is my kind of recipe! They were so ridiculously easy and fast to make I whipped up a batch with rosemary, which is in the oven as I type. Great thank you! My son asked for these for D week at preschool. An empty bowl! Also made it with chives instead. Ya know, I actually just used fresh rosemary for the first time the other day. What an absolutely wonderful and simple recipe. Holy yum! Awesome. Its delicious. Au coeur de la rgion Nouvelle-Aquitaine, la ville de Ustaritz tout comme les autres villes franaises disposent des solutions de dbarras de dchets encombrants. Ive never made lavash before. Or chopped black olives, fresh oregano and some of those oven roasted tomatoes. This looks yumm! :). This is fantastic! Im going to try dill and basil (pesto?) Will clarify. I was looking for something to do with my excess sourdough starter, but was uninspired by any of the discard recipes out there. Served with a cup of au jus. I made these as an appetizer so delicious! http://straightfromthefarm.wordpress.com/2008/02/19/artisan-herb-crackers/. Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldnt have. This recipe is a going to be a regular in our house. Emily, wonderful idea to use this as a pizza shell!! You should make the grilled yogurt flatbreads in Smitten Kitchen Every Day. I find the minced rosemary inside the cracker is sufficient to perfume the cracker without overwhelming it. 6. Is it possible to add weights? Its WONDERFUL!!! And super easy to make, too! Had fresh rosemary from my garden. I used a blend of fresh rosemary, oregano, thyme and chives. I also brushed each with olive oil and sprinkled sea salt before cooking. I love this recipe. 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. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). I added a little dried basil as well, and was happy with it. Ive been reading a lot of recipes (not a hardship) and will be trying a lot of new things (shakshuka is scheduled for the week after next). The photos are gorgeous. So I turned to SK, and I was not disappointed. I made a double batch and cooked them directly on a stone. So easy to make! Ill be making these many many more times. 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. Mine were too hard. Shes eating it now! Just made this today, and it was amazing! Recipe really does seem to be a good base for most flavors. Does it have to be parchment paper? Might try a mix of white and wheat flour next time. 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 made them. It was crisp throughout and nicely flakey. The next two balls I rolled out very thin and they turned out great. Im a huge flatbread fan, I have some red-lentil dal in the fridge that would be great with some flatbread! That sounds fabulous! I oiled both sides as well as oiled the grill grates and made 6 crackers for easier transfer to the grill. Help? Crispy enough to complement the soft and almost creamy texture of the eggplants. Cook each side for about a minute, or until beginning to blacken. Or parma. Easy and surprisingly addictive. You say to heat up one and then oil another? I love flatbread but I never even thought about making it myself. & baked it as it was!! Was it browned when you took it out? Im tempted to make them pull duty as sandwich slices, maybe on either side of fresh vegetables and herbed greek yogurt . The recipe was very easy to follow and produced a beautiful batch of flatbread. Yum, yum. I sometimes make my own by oiling a brown paper bag with olive oil. I made this with thyme, baked it for about 8 minutes while I sauteed thinly sliced radishes and yellow squash in olive oil and salt.I also mixed some ricotta and with a dab of soy sauce and nutmeg in a bowl. I can sometimes squeeze 6 small flatbreads on a half-sheet pan; sometimes I need to bake 1 to 2 in a second batch. Although I found these flatbreads to be very yummy, I also thought they were very dry. 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. Delicious! The resulting flatbread was a bit floury, but very tasty.