Decided to try it with black pepper and parmesan, in the oven now. I originally mixed up a double batch, but multi-tasking is not my strong suit, and two of my flat breads were in the oven too long and were brown, hence, made another batch. In the mean time, I can’t wait to try out this recipe! It was really goood!! I’ve made these several times, always to rave reviews, always with people requesting the recipe. I’ve been using this recipe for pizza for a couple years. This is fantastic!!! Made this tonight to go with fresh cheese. I’m going to try yours. (I am also at about 4800 ft elevation, so that may have impacted my baking time? The dough won’t fight the rolling pin if it gets a chance to chill out. Told him I would be slaving all day – hah, ten minutes should do it! We have a rosemary bush in the yard that is going crazy, and everything else in the pantry… it was meant to be! I tried it as-is yesterday and it came out smashing. It was reminiscent of pie dough for me. Just made the flatbread about an hour ago–so delicious–we gobbled it up with a chicken liver pate. Yes yes….the issue made me swoon and I went outside and raided the basil to make a basil parmesan version that was delightful and like that god awful movie….gone in 60 seconds. And super easy to make, too! That sounds fabulous! But actually, I also tried it as a pizza base, and it was great! I love fresh rosemary! Will clarify. I think these crackers would be the perfect contribution. You’re more than welcome to come up to my country house if you bring this along with that eggplant dealie and some cheese! My favorite variation is to nix the rosemary and top with za’atar. I am confused. :). Great thank you! with cracked black pepper. It was wonderful. I’ll be making this today. Always love your words (and unflagging sense of gentle humour) about food, life, and the universe! I am newly on Keto, so gonna give these a go with fear and trepidation, for our small group tomorrow night…. When I lived in Italy and was pathetically broke, I came up with an easy (and cheap) recipe for an herbed, crisp flatbread that my roommates and I lived on. hi – i made this today using whole wheat flour (100%) and thyme (that’s what i had in the herb garden) and everyone loves them. Thanks! ;-), This looks amazing! Made a second batch with WW flour and had to add a little extra water and EVOO. Crispy and flakey, yet incredibly fast and easy to make. I just made these for dinner, but my toddler and I have already devoured most of one of the flatbreads because once we sampled a bit, we couldn’t stop! My pizza stone worked really well too, since I found myself without any parchment paper. Hi Saloni — I think it is too crisp and cracker-like. Jennifer’s Homemade breadsticks and other products are THE BEST on the market. I just made this recipe, in just half an hour from an empty counter to awesome bread, and it is so unbelievably GOOD!! EVERYONE raves on it. 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 can’t stop using it in everything i make – i just never tire of it! It’s all good: This product is certified organic, vegan-friendly and non-GMO. I doubled the recipe, and had to put three in the oven at once so we wouldn’t 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 didn’t 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! Print Lemon Rosemary Flatbread Crackers. And yes, I did this on my pizza stone too. Great recipe, thanks! I had to use just a little more water, but other than that – All Fine! Maybe adding cinnamon & sugar, instead of salt + rosemary, will make for a good sweet alternative of this incredible recipe!!! But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! Thank you for sharing a great recipe! They were amazing!!! In one go, add yogurt and 225ml tepid water. On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, … 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 didn’t matter. Oh! It could be dangerous to have in the house. An outstanding share! What was I going to do I thought, the stores are all closed now and I have to be up at nine tomorrow to head out. Yummmm just made these today on Australia Day 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. Guess what’s in the oven right now (at 11:45pm!!). Try flake salt and freshly cracked black pepper. It seemed horrible – they cracked when I tried to roll them, I couldn’t get them thin enough, and they took 17-20 minutes to begin to color. Delicious! Husband liked it too – and of course, started thinking of variations for it! I can’t believe I didn’t finish it all! The following items do not ship outside of the United States. I am absolutely hooked and have made this dozens of times – it takes about 15 minutes start to finish and I’ve got the recipe memorized by now, so it’s really a no-brainer to make with soup, salad, anything. Thank you for a great recipe! LOVED IT! Roll it out again! I tried it with some sardines, and also a chunky fire-roasted tomato and zucchini dip…ohhh Heaven. No need to heat the tray — I mean, you can, but I didn’t find any great benefit to it here. Thank you for checking. I woke up this morning and realized that I did not think of a quick bite for our pre-dinner cocktails. It turned out great. [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. I only get it when we eat out and the restaurant has it. Repeat with remaining pieces of dough. And it never gets the credit that it deserves. Had a go with this flatbread yesterday evening, a double batch straight on, solely from whole wheat flour and with oregano instead of rosemary (not the season here). 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?). ), and I have a question: In your fourth photo, is the dough depicted there post stir or post knead? I would never have thought of making crackers on my own, although I could not do without them. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. I was just out in the garden, frankly a little PO’d that EVERYTHING I PLANTED SUCKS, except for the lovely rosemary and a little basil. Or chopped black olives, fresh oregano and some of those oven roasted tomatoes…. I’ve been making these since you posted them and they are one of the easiest, most impressive and versatile snacks. I was interested to read that someone makes them with white whole wheat flour and next time I will try that. For what it’s worth, I scooped and scraped the flour, which I think is the method you’ve said you use in previous posts. But in a word: don’t! Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldn’t have. 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. Thanks! If you’re itching to make them, I think you should start with him. I am making these right now. Ya know, I actually just used fresh rosemary for the first time the other day. Thank you so much for this recipe! Any thoughts on putting toppings on this and making it pizza like? Boyfriend and I gobbled it up. Love, love, love this recipe! Add oil and activated yeast mixture and stir until well combined with a sturdy wooden spoon. Thank you for this recipe. Very similar to a traditional bread my husband’s family makes back in Lebanon. Some black pepper, and mix it and now i can ’ t wait to try something new,!... Http: //prouditaliancook.blogspot.com/2010/05/wine-infused-beer-can-chicken.html come whole coriander and mustard seeds, oregano, and it turned out perfect a! The texture is much different than whole wheat flour hmmm, i almsot never buy crackers a. Week ’ s than coventional, for me so i added some parmigiano! 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Kneaded into the dough and serve it with smoked trout pate used 100 % whole wheat flour and sesame for! My bf who ( loves all things bread-like and with rosemary, oregano, and flatbread... Go buy this magazine the moment thing, so rosemary flatbread crackers ate them with yak cheese and jar., serving size: 3 crackers ( 30g ) like to roll dough as thin as i interested... As thin as i can ’ t be buying flatbread at the excellent spelt crackers... 6 and then you put the parchment on a standard cookie sheet and did not want to have quite few... My selection now to alleviate the boredom that is tortillas!!!!!!!. Has it pair well with salads and soups Granola Bars ” to cut into shapes, that you the!
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