Would you also call this Lavash? 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. The one of the stone did not get crisp and brown on bottom like the ones on the stone, but they all taste very good. Nothing makes him leave the lab early. I plan to stop by the market to get an assortment of cheeses. Thanks for posting the recipe! No need to heat the tray I mean, you can, but I didnt find any great benefit to it here. Thats the first time Ive cooked bread and it turned out fine! Im here grabbing the url again to send to a friend I just shared some with at lunch. I love your site! *Grins*, YumI keep saying that. :-D. Do you have any suggestions about switching to whole wheat flour? Do you actually use the heavy baking pan you leave in the oven when preheating? 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. Its WONDERFUL!!! Sorry still confused. I found I needed to reduce the salt and also be careful to really roll them out thinly or they can be a bit less crunchy. I am surprised by how easy it was and how well it turned out. Goes great with the bratwurst for our German themed dinner. I have old friends visiting tomorrow and I hope to whip up some yummy flatbreads before they arrive. You should make the grilled yogurt flatbreads in Smitten Kitchen Every Day. Instead, I heated the oil with some dried herbs before adding it to the dough. And thanks! Yes, you put them on the pan youve heated in the oven. Can you make this with whole wheat or white whole wheat flour? I am going to a Cheese Club. I know there are great pizza dough recipes here, but given that Im still a yeast virgin, I think Im going to stick to cheat baking with soda and powder a while longer. What a success! I used it as pizza dough yesterday. Our favorite date night place had reopened last summer, but the kitchen lagged, so we were doing potlucks at the bar. Served with a cup of au jus. Thanks for sharing Deb! Im always looking for ways to incorporate rosemary into my cooking. Served with blue corn chips and salsa. 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. Lightly coat a large baking sheet with olive oil. So glad my hubby discovered your site. : ). Love the little sprigs of rosemary that are still clinging to the flatbread! 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! It has been a MAJOR crowd pleaser and its so easy! Let it rest 5 to 10 minutes and it should relax. Going to top them with pizza toppings (fresh garden basil and toms) if I have enough left! The second round is baking now with cinnamon sugar on top :) Thank you again, LOVE your site. 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!! tasted it straight out of the oven. We still occasionally have them for dinner (we were on a real kick in those days) and wonder what surprises the next day will bring. My daughter declared it her comfort food. Just found this site. I used white whole wheat flourit was *so* delicious! thanks for putting this up! This was exactly what I needed to know. Deb, I tried to make the rosemary gruyere sea salt crisps but the dough was far too dry to hold together. Avocado Toast. The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. I want you to know that Bee @ deux dilettantes really did serve this to me and it was wonderful. He suggests ways you can use schmaltz instead of oil in the dough (or, I bet, cut in butter). I have been reading your blog for a few months and you have been very inspiring. these couldnt be easier and are delicious. Im going to try yours. AND IT WAS STILL PHENOMENAL! Wow I cant believe I have made a recipe BEFORE you! Will try again with all purpose flour! Made these with 1cp ap flour and 3/4cp bobs low carb whole grain flour ( thats what was at my bodega in this time of insanity). Hi DebIm way late to the flatbread party, but I made two batches of this over the weekend (one with rosemary, and one with a sundried tomato/oregano/basil spice blendyum! I am giving it a try with dried figs mixed into the dough and serve it with some cheese. Id bake it again but I managed to set off our WAAAY too sensitive fire alarm so I am a little nervous about that they werent even burning and only mildly browned! Ive made a couple of varieties too. Its been ridiculously hot in Boston all week, so naturally I cranked up the oven in my not-air-conditioned oven and made them. I just finished baking the first one and I just had to come rush back to say thank you for sharing this! Yikes. I made the flatbread yesterday to go with some roasted eggplants with buttermilk sauce and pomegranate seeds. This is definitely getting bookmarked and tried out next week (after I go to the grocery store again). It went as beautifully with a winter meal as I imagine it did with your summer meal. I used thyme as thats all I had on hand. Thank you. Thanks for this a-mazing recipe. I made this for the first time for this years thanksgiving to go with Brie en Croute. It was too salty for me so I ate them with yak cheese and honey. Ive challenged myself this season to *finally* start making some of these recipes I see and get inspired by. Not having parchment paper OR a heavy-duty baking sheet, I instead cooked these in cast iron skillets. Thanks for sharing!! Let me be the first to repent. Could I make these with non-gluten flour mixes like: rice flour + quinoa flour + sorghum flour + tapioca flour + xanthin gum? 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). It was wonderful. Served with blue corn chips and salsa. Ive made this a couple of times with great success. I even tried using 1 for 1 gluten-free flour and sesame seeds for a batch. I may have gobbled it all up by tonight, it is so wonderful together, Thanks a lot for adding the weights, too, it makes it a lot easier for me *heart*. A great pre-Christmas snack! Served with blue corn chips and salsa. As much as I bake I have never thought to make it myself!! Served with a cup of au jus. I used nearly 3/4 tsp table salt and sprinkled Gruyere on top of one; I think I may do all of them with cheese next time! with cracked black pepper. 1/2 pound of hot corned beef, Swiss, sauerkraut, 1000 Island dressing, grilled on marbled rye. Kim Only one of mine bubbled up and it was the thinnest one so maybe not rolling them out quite that much will help keep the bubbles from forming? Theyre next on my list to try. Off to make me some rosemary flatbread now! Ill be trying it out tomorrow, for my mom, a herb bread lover. Always love your words (and unflagging sense of gentle humour) about food, life, and the universe! Served up with cilantro and jalapeno hummus. These are great Just finished making them now! Also gf stuff doesnt brown so not nearly as pretty as Debs. 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. 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. this is getting made, tonight, to go along with that end of summer bounty thats been piling up in my vegetable crisper- diced cucumber, radish, carrot, cherry tomtoes and feta, all tossed with plenty of scallions, parsley, olive oil and lemon juice. So thank you for the simple recipes and pumping up the courage with success at the excellent spelt everything crackers. 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. They were so good! I made this recipe to create little crackers using dog and duck playdoh cookie cutters. Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. 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. But man, that guy knows his stuff. 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. Thanks again, Deb! It was amazing. By the third flatbread they were PERFECT!! She will not shut up about that zaatar. Deb to the rescue yet again! This is my kind of recipe! Before testing out your recipe, thought you could provide information. 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!! I made this for the moms in my playgroup and it went over very well, especially with the vegan mom. I added a little dried basil as well, and was happy with it. Its delicious. I was looking for something to make for tonight for the bf and myself. Ive been making these since you posted them and they are one of the easiest, most impressive and versatile snacks. People are still raving about the cracker bread months later. You can get it via drive-thru. Made this tonight to go with fresh cheese. It was a spur of the moment thing, so I didnt have any appropriate fresh herbs. Check out Joe Pastry; he did an entire drool-worthy series about knishes. Were definitely going to do a pizza next. I found that the flatbread with scallions instead of rosemary worked as a great substitute, less oily and much easier to make. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. I have a hard time putting more than one on the pizza stone at a time so have found that if you merely leave them on the parchment paper and heave the combo on the oven rack they bake just fine allowing me to make more faster! I used a blend of fresh rosemary, oregano, thyme and chives. $13.79+. Cant wait to make them. I bet you could use King Arthurs White Whole Wheat flour in these entirely. Fun fact my husband and I used these flatbreads twice to induce labor. Paired well with the rest of my dinner tonight and I loved them! it will be perfect. 1064 route de Bayonne | D 810, 40230 Benesse-Maremne, France. Made from organic sourdough bread leavened with wild yeasts for eight hours, a practice rarely taken with most crackers, they are far more flavorful. They cook really quickly on the grill. Rustic Bakery's flatbreads look like crackersflat, crispy, cracklybut the comparisons stop when it comes to flavor. Today was raining cats and dogs here in Puerto Rico,It was cold outside (Yes we think 70 degrees is cold) When I got home from work all I could think about was my frozen cream of tomato soup, The one I learned from you and I paired it up with this flatbread, I didnt make mine too thin I like em thick and they were perfect, Just the kind of comfort food I needed, Your blog never disappoints me, My next conquest is the challah wish me luck! Thank you Deb for taking the time to respond. Have become addicted to these, which are delicious and incredibly easy to make. So I turned to SK, and I was not disappointed. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. I have tested various recipes in my quest for a tender, moist and fluffy flat/pita/naan bread. Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. I baked them in a convection oven so did them all at once. I think its fate that I came across this today! I do like the rosemary, but my hubby isnt a huge fan, so I might try oregano or some type of seeds next time. Not if there is a way around that or its just inevitable. 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. Super easy to throw together and the dough comes together really quick. Both were quite good. 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. Thanks for the great recipe! Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. 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. K. kylemic. Dont skimp on the salt heck add more. Theres something intoxicating about the smell of freshly baked pastry. You know? Made a second batch with WW flour and had to add a little extra water and EVOO. Lightly coat a large baking sheet with olive oil. Good with soups and salads and also as a cracker for cheese and tomato or just butter and a glass of wine! I recommend making Paula Wolferts hummus recipe to dip the flatbreads. 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! It requires no resting times and really no kneading like with yeast breads. I made this for a dinner this past weekend, with a little variation on seasonings. I made them with dill and served with home made gravlox a big hit and they are still great the second day if kept in a zip lock bag they do not loose the crispyness! Very fun! I made these with Zaatar and they turned out great! 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. Ive been a devoted fan of this site for quite some time now and this is exactly why (oh and not to mention the amazing photography and witty writing)! It was great! Ive made it a few times now. So good! Thank you for the great recipe! I made this recipe the other night and tried a variation that comes from my home country (India), salt and anise seeds. Maybe half and half? 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. Many thanks. Heat oven to 450F. I like the look of this! Everyone begged for the recipe! I rolled the dough out on foil instead of parchment & kept the lid on the grill while they cooked. Absolutely wonderful recipe. Just an fyi from Canada. We just crushed come whole coriander and mustard seeds, added a pinch of garam masala and extra pepper. i have a beach house come on over we will make a batch. Way tastier and healthier than store-bought crackers or snacks. And unlike most college kids, ramen and Easy Mac arent on the shopping list. YUM!! I just made these, with 3/4 cup of whole wheat flour. 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??? And I can see I am not the only one. I love rosemary in bread products!! Sorry, your blog cannot share posts by email. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Though I may do different herbs, since I have a sneaking suspicion that I dont have any rosemary. But actually, I also tried it as a pizza base, and it was great! With the flaky salt on top, its just a bit much (though obviously not unenjoyable). Really hope itll turn out well! Thanks for another to add to my folder of recipes! Truly, its a small complaint because it is disappearing rapidlygotta run to get my share :). $11.81 +. I was interested to read that someone makes them with white whole wheat flour and next time I will try that. I sprinkled it with some grated parmigiano reggiano for an extra salty bite. Youre just charming. My Pinterest board is full of your recipes! Thank you. p.s. Using a hot pizza stone was a great tip from one of your followers. Super good! 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?). Fifty recipes is my goal, and this is one of the first I tried (wrote about it: http://foodanddo.lindsaybeeson.com/2011/10/08/day-18-of-101-chipping-away-at-my-fifty-recipes/). Also its great idea to add some tomatoe sauce, fresh basil and mozzarella on the top and bake for 2-3 minutes more. Oh my goodness. Perfect for a BBQ. You know, I really love a good flatbread. Just made these for a potluck luncheon where most people were bringing salads. Enjoy! Lastly, for easier blending, use slightly warm water, and mix it and the olive oil together before pouring it in. This is really easy recipe. Thank you! Easy, versatile, and very yummy. Made this tonight and it turned out great. I love, love, love this recipe (and so does anybody who tries it). Bon appetit/Smacznego! 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. 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.) Made this for our Pandemic Thanksgiving brunch platter. Easy and surprisingly addictive. Like many people, Im avoiding going out in public as much as possible right now because getting sick would be Very Bad. I put each piece through my pasta machine on #6 and then lay the pieces out on parchment on a pizza peel. I was looking for something to do with my excess sourdough starter, but was uninspired by any of the discard recipes out there. They are dead simple and absolutely delightful. Hi Saloni I think it is too crisp and cracker-like. I cant believe how easy it was, and SO delicious! That was, um, a very good idea. Now, I think Ill go make your Thick, Chewy, Granola Bars. Ill be making these many many more times. I have been trying to find a recipe for lavash and none of them seem right. BTW, I make mine on my pizza stone, works great! Along with the rosemary, I also added some black pepper. I have to post that I love this recipe. I made this flatbread also and youre right it is sooooo delicious. If youre itching to make them, I think you should start with him. We loved it with our beef stew. I made them. Its also possible they needed a little more water, but Ive never found that when I make them. It turned out fabulous. Ill continue making this flatbread and try other variations of it. It was so easy and so FAST, and so tasty too. I like everyone else posted here really enjoy this blog, but can I suggest something. Or parma. My failing might have been with the olive oil i used a spray can (and not generously), rather than brushed, and I think this might have affected crispness. And the results are amazing. Flatbread? The next two balls I rolled out very thin and they turned out great. Hi there, So just a little confused about the baking pan do you use two? 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. If you arrived at mine with this, a wedge of cheese and a bottle of wine, Id never let you leave. Love how EASY this flat bread is to whip up. Yay! Thanks Deb! 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. Thank you for sharing a great recipe! I also saw those two recipes. I was blown away by how good this was relative to how easy the recipe was. This may have just become one of my avoid the pandemic go-to foods. Just oiled cold tray is fine. So easy with great results! 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 only get it when we eat out and the restaurant has it. 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 have made this wonderful recipe several times over the past few years. I wonder what it would taste like made with sesame oil instead of olive oil and no rosemary. 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. I changed the flour to whole grain organic and ate it with eggs(over medium) and i dont think you could get any better than that! Just came across this recipe tonight. Solves the age-old question, What do we smear our goat cheese on? Is that not the age-old question? Im pregnant, and have been in a baking mood lately. New here? Are you serious!? 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 couldnt stop! I think anyone that has an aversion to baking bread should start with this one. Love them Cant wait to make for my family at Easter. we made it with some sesame seeds, oregano, and garlic cooked it for just a few minutes then topped it pizza style. Thanks! Ive been using this recipe for pizza for a couple years. I look at that ingredient list and find myself thinking yes indeed, why HAVENT I made flatbread?. It comes together in about 15 seconds flat, bakes in about 10 minutes and if you dont live in our apartment, will hopefully last a bit longer. For my first time, it turned out great. Awesome. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). I did need to roll against the flap side of the plastic wrap, so it wouldnt unroll, no problem there either. Maybe because they are gf, they were hard for me to roll without them sticking to the rolling pin and hard to transfer to baking sheet. Its delicious. We wont be buying flatbread at the store any longer. I have hummus but my daughter asked what we had to eat with it. Ovens vary so much, its my first thought. As I rolled out the 2nd piece of the dough, preparing it for the oven, I doubled the recipe, and had to put three in the oven at once so we wouldnt 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 didnt 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! Just made these this afternoon, and wanted to comment on using whole wheat flour.

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