I have to post that I love this recipe. Do you think you can cook all of the breads at once, instead of one at a time? 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. Painfully easy with great results! I made these a couple of weeks ago and they were fantastic! Any ideas on how to amend recipe to become what I am looking for? Ah, that was a mistake, now edited. as for waiting on hold, i cant tell you what a difference a headset makes. Just came across this recipe tonight. 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.) Many thanks. The key to these being nice and crispy is making sure the baking sheet is HOT before putting the dough on it. 1064 route de Bayonne | D 810, 40230 Benesse-Maremne, France. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Note: You can watch an Instagram demo of this recipe here. 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. I made this for the first time for this years thanksgiving to go with Brie en Croute. I make these often. For what its worth, I scooped and scraped the flour, which I think is the method youve said you use in previous posts. Easy and very tasty! How have I not commented already?! But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! Thanks for sharing Deb! Itll definitely become a staple in my house! (Im having flatbread pizzas, with yard fresh toms and basil to impress the hubby boy). Lift flatbread onto prepared baking sheet. Heavenly! And for the next two that I rolled out properly thin (really thin), I found 12 minutes to be optimal. I can almost smell them from here. Nice and light and simply wonderful. Thanks from a lazy baker. $11.81 +. I made a double batch and cooked them directly on a stone. Cant wait to see what you used yours to scoop up. I figured out after to roll the dough ON the stone. Ive made this heaps now, its now one of my stock recipes for those fun, lazy, nibbly evenings with friends. Some of my less-than-sane friends organize a food challenge dinner where they pick one ingredient and assign courses to each couple (and me, solo sigh) and you have to incorporate said ingredient, with some very fascinating combos you try putting pork in a dessert. They go extremely well with goat cheese (both plain and flavored), and I cannot tell you how many people asked for the recipe. I just made these yesterday with fresh rosemary from our tiny garden, and they were so easy and delicious! Ya know, I actually just used fresh rosemary for the first time the other day. It was reminiscent of pie dough for me. Just made this last night. (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. I totally love a good flatbread. Saving up big time for the Maine house overlook the ocean, where it is nice and cool. Neither seem exactly right. So I DID make these last Friday, and they were delicious. Took the whole 10 minutes for me in my little tiny oven. Yes, I have made this on a pizza stone, and to paraphrase Seinfeld Yes, theyre real, and they were fantastic! Hmmm, I think this goes perfectly with what were having for dinner tonight. Within the hour we had these!!! Also made it with chives instead. You might want to check out the comment guidelines before chiming in. you are in for a treat!). Gorgeous dough, gorgeous crackers. We got back from a weekend away and the last thing I felt like doing was cooking, but after seeing your beautiful pictures and reading your blog, I just had to make this! Its delicious. OMG Im 9 years late to the party, but a friend just shared this page on Twitter last night. I have tested various recipes in my quest for a tender, moist and fluffy flat/pita/naan bread. I do wish I had sea salt, as I think it could use that zing. In fact I tried to feed some to the ducks in the park, and they rejected it, I admit I was a little insulted. 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. I have everything in my kitchen to make this flatbread. need to bake! For these last three batches, I baked it at 425 degrees, and was able to avoid the burnt spots, and did not pre-bake the pan, crackers still came out golden, and had many people raving about it and wanting the recipe. I saw this recipe and just had to make the rosemary flatbread. 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). K. kylemic. Love it. 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! I love rosemary in bread products!! I havent frozen them but dont see why they wouldnt freeze okay. Dear Brooklynbee. Very similar to a traditional bread my husbands family makes back in Lebanon. By the third flatbread they were PERFECT!! Will try again with all purpose flour! Its so flaky and crisp and made of pure awesomeness. They are dead simple and absolutely delightful. Thanks Deb. It was too salty for me so I ate them with yak cheese and honey. 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. Probably took 15 min at 450. Or have too much cheese, a terrible fate!! I immediately had to make it. I must be part hobbit, because good food makes everything better. Ive made this three times so far, with rosemary, thyme, and basil. You know, I really love a good flatbread. :), Yessssssss I knew I held onto that fresh rosemary for some meaningful purpose. Amazing. Thanks! Yum, it was even better than the first batch! And the rosemary and salt really made them so good. You inspired her (Justopia) to make it and now Im going to try the recipe tomorrow. Im glad I prodded just a little :) I found Joe on your good reads list and have haunted his site since. How does one make the dough not stick to the rolling pin? Served with a cup of au jus. I really love it. Sorry, it is confusing the way I wrote it. It was great! 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 love your site! omg, i cant stop eating theseand theyre not even fully cooled yet! I added a lemon tahini sauce on top of each flatbread and then topped them with olives, onion, and mushroom and it made a very tasty elegant pizza. For the next batch will use for pizza, thanks so much for sharing. I followed the measurements exactly, but the dough was very wet and sticky, so I had a really hard time rolling it out and couldnt get them as thin (or, sadly, as crispy) as yours. Told him I would be slaving all day hah, ten minutes should do it! I love your version! Going to top them with pizza toppings (fresh garden basil and toms) if I have enough left! I figured it out by looking at the recipe on Epicurious. The photos are gorgeous. Getting ready to make a double batch for a wine tasting we are hosting at home tonight. Should you miss the original recipe. maybe cutting into smaller pieces, for more browning? I picked up some pretzel salt a while back and thats good on it too. Thanks again, Deb! And the results are amazing. They were amazing!!! I think bleu cheese and white wine would be a good combo as well. The dough wont fight the rolling pin if it gets a chance to chill out. Guess whats in the oven right now (at 11:45pm!!). This flatbread sounds like just the bread to attempt on my maiden bread-making endevour! Great for lunch or as a starter. I made this and didnt love it, sorry :-(. Thank you so much for this recipe! For on-the-go families, Jason's Deli created an even quicker option in the form of Jason's Express. I imagine you can roll this out larger and cut it into rectangles or any shape..right? Im tempted to make them pull duty as sandwich slices, maybe on either side of fresh vegetables and herbed greek yogurt . This was exactly what I needed to know. Its the only sea salt I have in the pantry right now and I like the way black salt looks on light food. This was a great recipe! This has just qualified as a staple in my kitchen. Would you please forward the Herb Spread Recipe from 2007 Gourmet if you still have it. Repeat with remaining pieces of dough. Would be fun during the holidays to cut into shapes, that is, if you can. I have just forwarded this onto a friend who had been conducting a little research on this. I didnt have any problem rolling the smaller pieces on parchment. My go to rosemary flatbread recipe is from a pre-Internet issue of Fine Cooking and its very VERY thin and requires chilling before rolling out. I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesnt rise? Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! Thank you for sharing this one, I have tried a few others but this is the best! I didnt even brush olive oil onto the top. I also was a little short on the fresh rosemary so I added some fresh oregano too and it was a good choice. I have old friends visiting tomorrow and I hope to whip up some yummy flatbreads before they arrive. I didnt have rosemary, so I used some dry tuscan herbs, added some thyme and infused a touch of garlic into oil. My herbs were awful this year! 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. I am giving it a try with dried figs mixed into the dough and serve it with some cheese. It seems very fancy but is so easy to make. Way tastier and healthier than store-bought crackers or snacks. Also, made smaller and cooked in a cast iron skillet (too hot to use oven here, today!) Dont undercook them! Im one of those people. $15.08+. Ill be giving this a try soon. I brought this to my friends wine tasting last night. The first ball was a little and not to crispy, so it was probably a couple of minutes underbaked. 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! Sitting down to a bowl of yummy homemade curried pumpkin soup and the flatbread. I even tried using 1 for 1 gluten-free flour and sesame seeds for a batch. But man, that guy knows his stuff. i want only soup in cold and my mother made different types of soup on my growing stage. I didnt have fresh rosemary so I just used dried and it was still delicious! I also saw those two recipes. Made these tonight and they were SO GOOD and SO EASY I immediately made another batch with truffle salt. I oiled both sides as well as oiled the grill grates and made 6 crackers for easier transfer to the grill. My dad & I enjoyed it with smoked trout and assorted cheese tonight. I like it, and Im curious to try it with toppings. Deb, I made the Rosemary Flatbread today on my gas grill! hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. I do like the rosemary, but my hubby isnt a huge fan, so I might try oregano or some type of seeds next time. Cover with wax paper and roll very lightly and gently to thin just a tad. Youre more than welcome to come up to my country house if you bring this along with that eggplant dealie and some cheese! This takes me back to my childhood, whenever my mother would bake a pie with a savory crust. You should make the grilled yogurt flatbreads in Smitten Kitchen Every Day. I just made this flatbread and its awesome! I will be making the flatbread soon! He is currently one of my daily reads. And super easy to make, too! I used this recipe today (minus rosemary) and made yummy ham & mozzarella hot pockets by splitting dough into 6 pieces. I cant wait to get reviews from the family. My pizza stone worked really well too, since I found myself without any parchment paper. You dont ever need parchment paper, it just makes baking easier. Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. Your email address will not be published. Made this last night for bunco the girls were impressed. If youre in a rush and dont have time to preheat an oven, you can also throw this dough out on a dry, medium heat cast iron skillet. One in the oven and one with bread on it? Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. Whipped up a batch of roasted garlic hummus to go with, and mmm mm good! I baked mine on a standard cookie sheet and did not need parchment paper. My friend just introduced me to your blog yesterday and I found this recipe and had to try it! Just an fyi from Canada. So sorry about the awful hold music Ive dealt with that as well, on the phone ;0). I like to roll dough as thin as I can so its a cracker like and crisp as possible. I would enjoy hearing about successes and failures I find it would contribute to the collective Smitten Borg Mentality. I found this recipe after trying some delicious commercial (small bakery) rosemary flatbread. Love the little sprigs of rosemary that are still clinging to the flatbread! Any thoughts on this? Just made these for a potluck luncheon where most people were bringing salads. 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? I had some mashed roasted garlic in the fridge and mixed about a tablespoon of that into the dough. Ive made this at least 10 times in the past 6 weeks since I discovered it. I have a bunch of pizza and dough recipes here, if youre looking for inspiration. Are you serious!? New here? This looks yummy. Making good use of the rosemary tree I received for Christmas. Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. You say to heat up one and then oil another? Like Amy, I used white whole wheat flour and it was delicious. $12.16 +. I used 1 1/2 cups whole wheat pastry flour and baked for 8 minutes. 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. Convection oven turned out better than coventional, for me. [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. It will most certainly be The Recipe of the Century!!! Were definitely going to do a pizza next. More cracker than bread, this stuff is dreamy. On the first flatbread, I found that I had not rolled it thin enough and it took about 15 minutes to bake. As I rolled out the 2nd piece of the dough, preparing it for the oven, Just made my second batch of this in a weekmy husband and I both love it. So allow me to reword this. Great recipe, thanks! It is GREAT with champagne. 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. (as I was told not to do by all the family bakers ready with their advice!) Divine! Friday Night Lights is hands down the best show on television.