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More cracker than bread, this stuff is dreamy. So perfect for dipping into hummus! 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? Any ideas on how to amend recipe to become what I am looking for? This is definitely an excellent, simple recipe to have around. Such a fantastic recipe. Thank you for posting this. Pure delight. Ramassage d'encombrants Ustaritz Dchetteries et ramassage d'encombrants. I just finished baking the first one and I just had to come rush back to say thank you for sharing this! I discovered your website this morning, tackled the homemade marshmallows earlier today, started the dough for graham crackers, and was hungry/bored at about 11:00 tonight, so decided to see what other yummy recipes were on your site, and found the flatbread recipe by clicking Surprise Me a couple times Im eating it now lol! Im quite intimidated by baking bread, but you make it look so flawless and easy!! with cracked black pepper. Your email address will not be published. After brushing each flatbread lightly with olive oil, I slide the parchment off the peel on to the preheated baking sheet in the oven. Turned out perfect using a pizza stone and no parchment paper. Couldnt be easier and what wonderful flavor!! 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 totally love a good flatbread. Mine came out more like biscuits :-( Any tips? I didnt have fresh rosemary so I just used dried and it was still delicious! I decided on a whim to make these; Id had them bookmarked for ages. I had to restrain myself from eating it all in one go. Before testing out your recipe, thought you could provide information. You know? Very good, but I overbaked the edges. http://straightfromthefarm.wordpress.com/2008/02/19/artisan-herb-crackers/. I do like the rosemary, but my hubby isnt a huge fan, so I might try oregano or some type of seeds next time. Im going to attempt to make it tonight for a potluck. Cant wait to see what you used yours to scoop up. I put all the bread in at once (2 on a baking sheet and 1 on a stone). I loved them on day one, and loved them even more on days two and three, when I popped them in the toaster to freshen them up. I baked mine on a standard cookie sheet and did not need parchment paper. Tried it with whole wheat flour this go round and its fine but a little too heavy for my taste. Enjoy! Guess whats in the oven right now (at 11:45pm!!). It was too salty for me so I ate them with yak cheese and honey. Ive made it a few times now. I followed the directions exactly! Very forgiving too. My favorite variation is to nix the rosemary and top with zaatar. "Convenient and reasonable price overnight stay on drive to Spain. Dear Brooklynbee. Ive made this three times so far, with rosemary, thyme, and basil. I have amazing flatbread on my counter to prove it! 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). They translate to whole wheat quite well! We made this last night but substituted Indian spices for the rosemary. I love these! It requires no resting times and really no kneading like with yeast breads. :). We made these on the grill tonight (cooking for a bit on a baking sheet first). This comes pretty darn close. Will try again with all purpose flour! 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. plus, it gives ya neat pieces!!! 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). Thank you for the inspiration. Im going to try yours. Deb, I made the Rosemary Flatbread today on my gas grill! Delicious homemade flatbread, here I come! 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). Happy Cooking! They cook really quickly on the grill. I did need to roll against the flap side of the plastic wrap, so it wouldnt unroll, no problem there either. Sorry still confused. I make this recipe now about once a month and always as one of my apps if guests come over. I had no idea it is so easy to make! My turn to bring the letter snack to preschool this week. I accidentally spread sugar over it instead of salt Had fresh rosemary from my garden. It was crisp throughout and nicely flakey. But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! 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 can sometimes squeeze 6 small flatbreads on a half-sheet pan; sometimes I need to bake 1 to 2 in a second batch. oh LORD this is amazing. Caaaarbs Hi Saloni I think it is too crisp and cracker-like. Or parma. It only took me a week but I found what I was looking for for you! It is GREAT with champagne. 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. Any thoughts on putting toppings on this and making it pizza like? 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 made this last night for the first time, and I was a little surprised by the flakiness. This dough was perfect, we cooked it until very lightly browned, then added our toppings, then put it back in the oven. as for waiting on hold, i cant tell you what a difference a headset makes. 1/2 pound of hot corned beef, Swiss, sauerkraut, 1000 Island dressing, grilled on marbled rye. Shes eating it now! So good and so easy. So just a little confused about the baking pan do you use two? Always comes out great. But in a word: dont! I do wish I had sea salt, as I think it could use that zing. Made it as written and loved it! Heat oven to 450F. Could I make these with non-gluten flour mixes like: rice flour + quinoa flour + sorghum flour + tapioca flour + xanthin gum? Thank you, Well. Let cool then break into pieces. Actually I make these regularly enough that I remember the recipe, perfect when I forgot to buy bread. Thank you! 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 takes me back to my childhood, whenever my mother would bake a pie with a savory crust. YUM!! A comment on the whole wheat flour: Thank you for sharing a great recipe! I substituted thyme for half of the rosemary, made just one bread from the whole batch of dough and left the bread a tad thicker (had to bake it for 23 mins). ritz, monterey jack pepper cheese (cheddar, garlic and herb, swiss, or provolone are also delicious), deli ham or 4 slices deli turkey or 4 slices salami, are great too, tomatoes , cut into 8 thin slices each, mayonnaise or 2 tbsp mustard or 2 tbsp barbecue sauce or 2 tbsp hot sauce, pickles (see final step) (optional) or olives (see final step) (optional) or . Solves the age-old question, What do we smear our goat cheese on? Is that not the age-old question? For the next batch will use for pizza, thanks so much for sharing. I am such a rosemary junkie, I think I have to try it it seems so completely approachable. Ive taken to doing other flavorings as well. A heartier flour or more dry climate could affect it though. I am thinking next time that I might add just a dash of sugar for an extra pop! Also made it with chives instead. This is fantastic! I sometimes make my own by oiling a brown paper bag with olive oil. But yeah, thanks for spending the time to talk about this subject here on your web page. Thanks for sharing Deb! 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. Ive made these twice now and they are AMAZING! Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. I used white whole wheat flourit was *so* delicious! Hi there, I havent but several commenters here have and say it worked just fine. I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. tasted it straight out of the oven. Thank you for this recipe. omg, i cant stop eating theseand theyre not even fully cooled yet! This would make a great addition to a summer BBQ. Avocado Toast. Could I make this with fresh ground whole wheat flour? I just made these yesterday with fresh rosemary from our tiny garden, and they were so easy and delicious! Your email address will not be published. So far its been quite fun. And it never gets the credit that it deserves. I am confused. I highly recommend it! My Pinterest board is full of your recipes! Instead, I heated the oil with some dried herbs before adding it to the dough. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). They didnt crisp up and they were a bit dry. I would enjoy hearing about successes and failures I find it would contribute to the collective Smitten Borg Mentality. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Ive never made flatbread at home before, but you have such a lovely knack for finding recipes that are both completely tempting and seem very approachable. Just as promised, theyre strong enough to use for dipping and light enough that they eat like a cracker. (chocolate caramels with a hunk of bacon in the middle actually really good) So this time were challenged with nectarines and I was going to make a nectarine salsa with cilantro but I have all this gorgeous basil on the deck. I am having a small dinner party tonight and I have been to the grocery too many times already. I love this! Great thank you! This is really easy recipe. Are you serious!? 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. Ive challenged myself this season to *finally* start making some of these recipes I see and get inspired by. These were very easy to make and totally recommended! Crispy and flakey, yet incredibly fast and easy to make. Thank you so much! Im getting ideas here! Threw together this, Debs Silky Cauliflower Soup, and Debs Walnut Pesto in about 35-40min. I added goat cheese, crab, artichoke, and roasted pepper spread as my sauce. Will clarify. 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. I like it, and Im curious to try it with toppings. I was looking for something to do with my excess sourdough starter, but was uninspired by any of the discard recipes out there. They all tasted great. I imagine you can roll this out larger and cut it into rectangles or any shape..right? I love your site! Nevertheless I am so grateful for this recipe, & THANKS A LOT for sharing!!! I make these often. Just made these this afternoon, and wanted to comment on using whole wheat flour. I love flatbread but I never even thought about making it myself. Help? The bread looks delicious but I want that blue bowl. :) Thank you! I even tried using 1 for 1 gluten-free flour and sesame seeds for a batch. It was great! I will be making the flatbread soon! Yes, I have made this on a pizza stone, and to paraphrase Seinfeld Yes, theyre real, and they were fantastic! Im just wondering if my measurements resulted in a higher dry to liquid ingredient ratio than yours (due to flour measuring, flour brand, etc). In this case I suspect regular whole wheat flour would work as well.) i have a beach house come on over we will make a batch. [Note: These crackers got some fresh photos in 2019 because the 2008 ones were awful. So I made this for breakfast (yes, your photographs really are that tempting!) @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. I made these last night to go with your mushroom soup. :/. 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. Thanks! A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Its possible to find pareve (non-dairy/non-meat) dough in the Kosher frozen food section or at a Kosher butcher or grocery store. 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. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). [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. Your photos are gorgeous and your recipe choices are wonderful. 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.)
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