jasons deli flatbread crackers recipe

They are dead simple and absolutely delightful. I wonder what it would taste like made with sesame oil instead of olive oil and no rosemary. 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. I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! The first ball was a little and not to crispy, so it was probably a couple of minutes underbaked. 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. 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. (as I was told not to do by all the family bakers ready with their advice!) Crispy, rich, abfab. For my first time, it turned out great. The second round is baking now with cinnamon sugar on top :) Thank you again, LOVE your site. 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! Wine? Ovens vary so much, its my first thought. Very easy and very good. Thanks for the great recipe! Privacy Policy. I dont know what that dinner will be, but it will go with flatbread no matter what, because this sounds so yummy and easy. Would go even better with, well, an entire log of goat cheese or something ;) 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). and it was DELISH! Yum!!!!!! I like the look of this! Whipped up a batch of roasted garlic hummus to go with, and mmm mm good! Served with chips or baked chips (150/100 cal) and a pickle (5 cal). thoughts? Bon appetit/Smacznego! First published August 22, 2008 on smittenkitchen.com |, You can watch an Instagram demo of this recipe here, http://www.saveur.com/article/Kitchen/Olive-Oil-Tortas, http://foodanddo.lindsaybeeson.com/2011/10/08/day-18-of-101-chipping-away-at-my-fifty-recipes/, http://prouditaliancook.blogspot.com/2010/05/wine-infused-beer-can-chicken.html, an entire drool-worthy series about knishes, 1 3/4 cups (230 grams) unbleached all-purpose flour, 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs (optional), 1/3 cup (80 ml) olive oil plus more for brushing. Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! BTW, I make mine on my pizza stone, works great! Thats GORGEOUS! This is totally going into my favorite recipes file! check. I made these yesterday to bring to a family dinner to go along with smoked trout pate. I also added some grated parmesan, cracked black pepper, and slivered basil leaves on top and it came out wonderful. I did this to keep the garlic and herb flavors from getting residue on my rolling pin since I dont wash my pin. 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? Super good! Perfect!! I have everything at home, and Im making these babies tonight. Ive been in love with some flatbread that I got at the grocery store, and I was just thinking about how Id love to make it at home. Thanks from a lazy baker. Love, love, love!! Very good, but I overbaked the edges. But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! :). The resulting flatbread was a bit floury, but very tasty. We made this last night but substituted Indian spices for the rosemary. I brought this to my friends wine tasting last night. 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! Served up with cilantro and jalapeno hummus. I also brushed each with olive oil and sprinkled sea salt before cooking. Thank you for checking. Made first batch with zaatar and 3/4c whole wheat flour and when I bit into the first one thought, I just made wheat thins! Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldnt have. I had no idea it is so easy to make! Hi Saloni I think it is too crisp and cracker-like. I made these and hummus (with the skins off of the beans, like Deb taught me). I like it, and Im curious to try it with toppings. I put all the bread in at once (2 on a baking sheet and 1 on a stone). I just made these DELICIOUS! Just as promised, theyre strong enough to use for dipping and light enough that they eat like a cracker. It only took me a week but I found what I was looking for for you! I might use a little bit less olive oil next time. Thank you! This is so easy and delicious, cant wait to make it again! The photos are gorgeous. Recipe really does seem to be a good base for most flavors. For the next batch will use for pizza, thanks so much for sharing. http://straightfromthefarm.wordpress.com/2008/02/19/artisan-herb-crackers/. I made this for the moms in my playgroup and it went over very well, especially with the vegan mom. how to prevent pilling between legs. :). Half of them I sprinkled parm cheese and the other half I made exactly as written. I oiled both sides as well as oiled the grill grates and made 6 crackers for easier transfer to the grill. So I swapped the rosemary for basil and added a bit of honey to pair with the nectarine-basil salsa. (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 could control the crispiness when doing on the stovetop. I accidentally spread sugar over it instead of salt I also saw those two recipes. Or is the heavy one in the oven used to retain heat or something? Cheese? What else should I use? Mine were with half ap flour and half white whole wheat, and I made a batch of rosemary and a batch of black pepper. I bet these would be good to make quick flatbread goat cheese pizzas. 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. I think Ill try them with thyme next time. Didnt use the rosemary since these were going w/a basil dip, and didnt want to have competing flavors. each). 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. I sprinkled it with some grated parmigiano reggiano for an extra salty bite. They cook really quickly on the grill. I didnt have fresh rosemary so I just used dried and it was still delicious! Would be fun during the holidays to cut into shapes, that is, if you can. These are quicker, cheaper, and taste so much better. Theyre next on my list to try. Lightly coat a large baking sheet with olive oil. It will most certainly be The Recipe of the Century!!! Love it. Thanks, Deb for being so inspiring! My son asked for hot pockets which I refused to buy. 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. it is perfect and sooooooo easy. Just made these with 40g of whole wheat flour subbed in, turned out great! Ive never made lavash before. I fit mine one one, barely, but you might need two. i want only soup in cold and my mother made different types of soup on my growing stage. I made this flat bread over the weekend as a pizza crust. I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. Any idea if I can freeze them? Thanks! And I looooove rosemary :o). Ive been making these since you posted them and they are one of the easiest, most impressive and versatile snacks. Love them with vino rosso! Thanks for sharing. Have searched the internet and cant find it. Try flake salt and freshly cracked black pepper. Just made these this afternoon, and wanted to comment on using whole wheat flour. This was exactly what I needed to know. But yeah, thanks for spending the time to talk about this subject here on your web page. I made it with 1/2 cup wheat flour subbed in. I brought them yesterday as an appetizer for Thanksgiving and served them with a goat cheese spread. 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. Just made this for Easter apps for tomorrow and had to snack on them a little bit tonight so good! The next two balls I rolled out very thin and they turned out great. Tried this recipe tonight. It does sound delicious. as for waiting on hold, i cant tell you what a difference a headset makes. So thank you for the simple recipes and pumping up the courage with success at the excellent spelt everything crackers. I figured it out by looking at the recipe on Epicurious. Thank YOU for the meal!! 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. Substituting honey for olive oil and putting in about a 1/3 cup of sunflower seeds and then sprinkling cinnamon sugar on top is awesome, too (if youre feeling adventurous; it tastes like a not-so-sweet cookie). I made this tonight it was heavenly! I saw this recipe and just had to make the rosemary flatbread. I must be part hobbit, because good food makes everything better. Though not as filling as a regular pizza, the flavor was much better. This takes me back to my childhood, whenever my mother would bake a pie with a savory crust. Yay! Crispy and flakey, yet incredibly fast and easy to make. Thank you for posting this Im allergic to yeast and fermented products (breads, wines, cheeses, beer, etc.) Amazing. What a success! So apparently, next time the crackers will be even better, which will be fun. Thanks for commenting! I love these! Im going to go buy this magazine the moment I get off work flatbreads with dinner tonight! Oh dear me! P.S. How about silpats? My toddler found it irresistible. AND IT WAS STILL PHENOMENAL! Im really excited about this flatbread and some good red wine. 1064 route de Bayonne | D 810, 40230 Benesse-Maremne, France. :/. Just made the flatbread about an hour agoso deliciouswe gobbled it up with a chicken liver pate. Thanks again Smitten Kitchen! I cant believe I didnt finish it all! This flatbread was the perfect accompaniment as it scooped up all the cooked down leeks from the pan of chicken thighs. So easy that i did a second batch without the herbs for the kids and for tomorrows kids pizza. And what a gorgeous website best recipes I have come across in a long time. Might try a mix of white and wheat flour next time. I made this a month or so ago after it first was published. i love this recipe and so surprisingly simple! I then happened upon this wonderful recipe. 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??? I usually use a store-bought flatbread to make all kind of pizzas at home. I think its fate that I came across this today! Ooo, this reminds me of the homemade herb crackers I made awhile back. The result? Just substitute the 1 tbsp of rosemary in the bread with 1 tbsp of any flavoring. My sis just made this on her tv/website show! Does anyone have suggestions for something to pair this with? I made them. 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). Unfortunately the cheese hasnt drained enough yet, but the flatbread turned out well. 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. fantastic flaky crackers. Making good use of the rosemary tree I received for Christmas. (Like I said, it was a long hold time.). Yum. So I made this for breakfast (yes, your photographs really are that tempting!) Made it with part whole-wheat flour still yummy! I want you to know that Bee @ deux dilettantes really did serve this to me and it was wonderful. 1. Thank you for the great recipe! 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. Any ideas on dip or ac compliments to the bread? It is now 2 am and after cooling the feta and storing it, and preparing the quick dough, I am waiting for the second of three rounds to be done. Thanks for sharing Deb! I miss getting Gourmet :( They baked really fast, even faster than 8 minutes when really thin. Maybe I didnt roll it thin enough. Thanks for sharing! ;-), This looks amazing! I do wish I had sea salt, as I think it could use that zing. Would you please forward the Herb Spread Recipe from 2007 Gourmet if you still have it. I added a little dried basil as well, and was happy with it. Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. Along with the rosemary, I also added some black pepper. I am thrilled to have just tried this exquisite recipe!!! Just made this last night. Fantastic with goat cheese. Its also possible they needed a little more water, but Ive never found that when I make them. I have a bunch of pizza and dough recipes here, if youre looking for inspiration. How do you make them crispy and brittle? I have amazing flatbread on my counter to prove it! They were so ridiculously easy and fast to make I whipped up a batch with rosemary, which is in the oven as I type. A little late to the party; Ive made this several times and its great. You inspired her (Justopia) to make it and now Im going to try the recipe tomorrow. Decided to try it with black pepper and parmesan, in the oven now. Thanks for all the inspiration! I made this morning and they are lovely. I am having a small dinner party tonight and I have been to the grocery too many times already. EEK!!! Thanks for a keeper! Ive made it a bunch of times now. This is fantastic! It was amazing. I let the whole thingbake a few more minutes. Happy Cooking! Made from organic sourdough bread leavened with wild yeasts for eight hours, a practice rarely taken with most crackers, they are far more flavorful. I have one baking in the oven right now. Are you ever bowled over by how many people continue to find your recipes years after you posted them? That sounds fabulous! Neither seem exactly right. I used 1 1/2 cups whole wheat pastry flour and baked for 8 minutes. Thats a beautiful looking flatbread! YUM!! Maybe I should have increased the temperature?) i always use whole wheat flour and found it fine for this. It was perfect! 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. I woke up this morning and realized that I did not think of a quick bite for our pre-dinner cocktails. New here? Thank you so much! This recipe is delicious! I love rosemary and I am addicted to Gourmet mag but have been away a lot and not cooking for various reasons. So, thank you for the wounderfulness. They didnt crisp up and they were a bit dry. We're saying they've tried. 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. 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. thank you. I totally love a good flatbread. Ill give the layerd flatbread a try. Oh, Deb, you sweetheart youve taken care of this for me, now! Or these layered yogurt flatbreads, but theyre not fluffy and pita-ish. We made these last night to go with a casual dinner of hummus, cheeses, olives, roasted asparagus, and the warm cherry tomato salad featured with your baked feta recipe. Very fun! Its WONDERFUL!!! It seemed horrible they cracked when I tried to roll them, I couldnt get them thin enough, and they took 17-20 minutes to begin to color. I know lavash is thinner. Ill add this to my collection of take to work or share with friends recipes. LOVE YOU, Smitten Kitchen. Notify me of follow-up comments by email. They translate to whole wheat quite well! I didnt have rosemary, so I used some dry tuscan herbs, added some thyme and infused a touch of garlic into oil. Deb, I made the Rosemary Flatbread today on my gas grill! It took no time at all and was the perfect accompaniment to my dinner. 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*. I am such a rosemary junkie, I think I have to try it it seems so completely approachable. Have become addicted to these, which are delicious and incredibly easy to make. Easy and very tasty! We really like Chinese scallion pancakes but theyre a pain to make and a little greasy (no chance of ever getting them in a restaurant around here). Anyone making food gifts at the holidays looking for a savory treat should try these in lieu of cookies. (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. Its so flaky and crisp and made of pure awesomeness. I topped them with salt and black sesame seeds. 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? we made it with some sesame seeds, oregano, and garlic cooked it for just a few minutes then topped it pizza style. Keep up the great work! 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. Thank you for this recipe. Gorgeous dough, gorgeous crackers. The recipe was very easy to follow and produced a beautiful batch of flatbread. Looks good and easy. Delicious stuff and super satisfying to make. I served it as a starter with the goat cheese & olives from the same article and it was a real hit! Will make a great gift along with some sharp extra-old cheddar cheese and a jar of homemade antipasto. I made these this weekend with tarragon and chopped, rosted, sweet onion. They are so easy and the result so wonderful, even many days later, that you cant not make them. Love them 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. Deb to the rescue yet again! This is my kind of recipe! And ate it all!!! A great pre-Christmas snack! I had to add extra oil and water. Thanks all!! Just made my second batch of this in a weekmy husband and I both love it. I just made this flatbread and its awesome! You can get it via drive-thru. next, also maybe onion. Dont undercook them! Too bad Im not at home, where we have a huge rosemary bush. I should have increased the salt a bit too. Id love to share here my tiny mistake which turned out great!!! Had fresh rosemary from my garden. My favorite variation is to nix the rosemary and top with zaatar. This looks gorgeous, Deb. I had to use just a little more water, but other than that All Fine! I have not made any other since I discovered your flatbreadNo needAll my friends swoon when I say I am bringing flatbreadIf they only knew how easy, they would make it themselves!!! I just finished baking the first one and I just had to come rush back to say thank you for sharing this! My Pinterest board is full of your recipes! It was crisp throughout and nicely flakey. Made these over the weekend with dried dill weed! 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!! Ive added this recipe to my selection now to alleviate the boredom that is tortillas!! I did need to roll against the flap side of the plastic wrap, so it wouldnt unroll, no problem there either. Next time I should put only 1/4tsp of salt. Delicious! 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. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. 35 gr. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). i think well be making this very often. Any thoughts on putting toppings on this and making it pizza like? EVERYONE raves on it. Ive made this three times so far, with rosemary, thyme, and basil. Its possible to find pareve (non-dairy/non-meat) dough in the Kosher frozen food section or at a Kosher butcher or grocery store. On the first flatbread, I found that I had not rolled it thin enough and it took about 15 minutes to bake. Running late to prepare for our guest, I trusted your advice that these could be made quickly and indeed they came together so well that I had time to make two batches one as written, and the other using thyme and black pepper in place of the rosemary. Thank you for posting this. I served it, to be rather different, with chili con carne and fresh avocado, red onion and tomato salsa ofcoarse with lots of grated Parmesan the combos not the norm but it was a hit been ordered to make more asap thanks. Served with blue corn chips and salsa. I imagine you can roll this out larger and cut it into rectangles or any shape..right? 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. It turned out great. Yes, you put them on the pan youve heated in the oven. 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). Thank you for such a great and easy recipe! I think bleu cheese and white wine would be a good combo as well. So good! I really love it. The one thing I would change next time is reducing the amount of table salt. And yes, I am angling for that Labor Day invite to the Maine beach house! Divine! Love the little sprigs of rosemary that are still clinging to the flatbread! I bet you could use King Arthurs White Whole Wheat flour in these entirely. Ill be making this today. fairly recent to your blog, shared by my colleague and your fan. Avocado Toast. Delicious! Your email address will not be published. Served with blue corn chips and salsa. It was too salty for me so I ate them with yak cheese and honey. I usually serve with some kind of spreadable dip, the latest of which is Spicy Ceci Bean Puree from Epicurious. hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. Thanks so much, Deb! Does it have to be parchment paper? By the third flatbread they were PERFECT!! Just made this today, and it was amazing! Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Fantastic recipe. Our favorite date night place had reopened last summer, but the kitchen lagged, so we were doing potlucks at the bar. I was interested to read that someone makes them with white whole wheat flour and next time I will try that. I sometimes make my own by oiling a brown paper bag with olive oil. I look at that ingredient list and find myself thinking yes indeed, why HAVENT I made flatbread?. 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. 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. Solves the age-old question, What do we smear our goat cheese on? Is that not the age-old question? Thank you! Couldnt be easier and what wonderful flavor!! Using a hot pizza stone was a great tip from one of your followers. Very good, and just as easy as you said! p.s. Too bad I cant use the two of them together. Made it as written and loved it! YUM! #1 Best Value of 2,483 places to stay in Ustaritz. Wow I cant believe I have made a recipe BEFORE you! I love rosemary in bread products!! I make this recipe now about once a month and always as one of my apps if guests come over. I made this yesterday and thought it was really good, and just as easy as promised. Your photos are gorgeous and your recipe choices are wonderful. I cant wait to try more of your recipes! I highly recommend it! It was really easy to get them crispy in preheated cast iron! It went as beautifully with a winter meal as I imagine it did with your summer meal. Two questions: They usually last about, oh, a day. I made this for the first time for this years thanksgiving to go with Brie en Croute. Are you serious!? Avocado Toast. I decided on a whim to make these; Id had them bookmarked for ages. You say to heat up one and then oil another? Avocado Toast. Thank you for sharing this one, I have tried a few others but this is the best! Perfect thing to go with my sisters homemade minestrone! Within the hour we had these!!! Cover with wax paper and roll very lightly and gently to thin just a tad. Have a batch in the oven right now and cant wait to make more! I will be making the flatbread soon! Also gf stuff doesnt brown so not nearly as pretty as Debs. Thanks for making this look so easy I will certainly have to make my own next time. Shes eating it now! 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). 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 . Im making some tomorrow! A definite keeper! Glad to have found this quick and versatile recipe.

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