They didnt crisp up and they were a bit dry. Going to top them with pizza toppings (fresh garden basil and toms) if I have enough left! 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. Maybe I should use the rest on this! Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? Thank you for posting this. So I DID make these last Friday, and they were delicious. How about silpats? I have hummus but my daughter asked what we had to eat with it. *Sigh* AND IT WAS STILL PHENOMENAL! these couldnt be easier and are delicious. And it never gets the credit that it deserves. 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. A comment on the whole wheat flour: since I doubt that my batch is gonna last any longer!!! I had to restrain myself from eating it all in one go. Still good and worth trying again though. Id love to share here my tiny mistake which turned out great!!! I just made a batchsent the picture to my bf who (loves all things bread-like and with rosemary on them). Is it possible to add weights? But to start, lets talk about this recipe, something I think everyone in the entire world should have in their repertoire: Flatbread. Could I make these with non-gluten flour mixes like: rice flour + quinoa flour + sorghum flour + tapioca flour + xanthin gum? It seems very fancy but is so easy to make. Hmmm, I think this goes perfectly with what were having for dinner tonight. Great recipe, thanks. It was amazing. Im already regretting not making a double batch. (Fresh bread for everyone else, so the gf friend needs something lovely too). 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 am making these right now. I cant wait to get reviews from the family. I served it as a starter with the goat cheese & olives from the same article and it was a real hit! 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. If youre itching to make them, I think you should start with him. Made a second batch with WW flour and had to add a little extra water and EVOO. Yum, yum. So, I am on it!! I think I will definitely try it out. Nice and light and simply wonderful. And! 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. I just made this flatbread and its awesome! This looks yumm! I immediately had to make it. Reuben The Great (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Heat oven to 450F. Okay, Im making fish chowder tonight (its currently 7pm and its not yet started) and thought Rosemary flatbread! Believe it or not, Ive never brushed them with olive oil, and they are still delicious. Instead, I heated the oil with some dried herbs before adding it to the dough. An outstanding share! Deb to the rescue yet again! I just made these, with 3/4 cup of whole wheat flour. I have just forwarded this onto a friend who had been conducting a little research on this. They baked really fast, even faster than 8 minutes when really thin. I am such a rosemary junkie, I think I have to try it it seems so completely approachable. Thanks. 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. Jason's Deli 3 Seed & Sea Salt Flatbread Cracker. I have amazing flatbread on my counter to prove it! Thanks from a lazy baker. When it comes to making bread at home, I absolutely love flatbread. Something this gourmet, (I mean it was out of Gourmet Magazine!) Thanks for inspiring me to try something new, smitten! Its the only sea salt I have in the pantry right now and I like the way black salt looks on light food. For my first time, it turned out great. The photos are gorgeous. Just made the flatbread about an hour agoso deliciouswe gobbled it up with a chicken liver pate. Since Ive started making these, I almsot never buy crackers at the store. These are great. I used thyme as thats all I had on hand. 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)! My daughter declared it her comfort food. 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! Could I make this with fresh ground whole wheat flour? 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. Or chopped black olives, fresh oregano and some of those oven roasted tomatoes. This was exactly what I needed to know. This dough was perfect, we cooked it until very lightly browned, then added our toppings, then put it back in the oven. I put some basil in too. It does sound delicious. Akin to homemade cheese-its but glorious. My sis just made this on her tv/website show! I made this last night- it was supposed to be a snack, but like Rachel, ended up being dinner! I think bleu cheese and white wine would be a good combo as well. check. Made these tonight and they were SO GOOD and SO EASY I immediately made another batch with truffle salt. Hey Deb! I brought it to a family gathering and it disappeared in literally 15 minutes the whole batch! 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! Although I found these flatbreads to be very yummy, I also thought they were very dry. 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 seemed a little bit on the oily side but the thinner ones did bubble up like the flatbreads I my family used to buy at St. Urbains and I consider that a good thing. But man, that guy knows his stuff. I didnt even brush olive oil onto the top. I just made these and they came out delicious! Such a fantastic recipe. I do wish I had sea salt, as I think it could use that zing. I was interested to read that someone makes them with white whole wheat flour and next time I will try that. She wants everyone to know she has it! I had some mashed roasted garlic in the fridge and mixed about a tablespoon of that into the dough. I know lavash is thinner. Ooh! They just elastic themselves into a much smaller shrunken version of what I set on my cookie sheet. What an absolutely wonderful and simple recipe. you are in for a treat!). I have to post that I love this recipe. I would have cooked them longer but the edges were already quite brown. check. I find the minced rosemary inside the cracker is sufficient to perfume the cracker without overwhelming it. Just made this for Easter apps for tomorrow and had to snack on them a little bit tonight so good! Are you serious!? 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 really love it. Im going to attempt to make it tonight for a potluck. I brought church refreshments this past Sunday and opted to make these crackers to go with the spinach dip, instead of the store bought cracker options. A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Turned out perfect using a pizza stone and no parchment paper. Off to make me some rosemary flatbread now! I know, sounds like a lot of different flavors going on but it was delicious!!! As an Amazon Associate I earn from qualifying purchases. we made it with some sesame seeds, oregano, and garlic cooked it for just a few minutes then topped it pizza style. 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. We made these on the grill tonight (cooking for a bit on a baking sheet first). I realized it immediately, so I didnt add more rosemary on top, One modification that I really liked: I used a pizza cutter to make individual pieces right before I put it in the oven. Ill say that I have made this recipe also a couple of times with some bulk cheese powder and it is delicious that way, too. I used white whole wheat flourit was *so* delicious! :). (Like I said, it was a long hold time.). So, thank you for the wounderfulness. I love your site! The rosemary is running rampant in my garden right now, and Im desperately looking for ways to use it up. Convection oven turned out better than coventional, for me. http://straightfromthefarm.wordpress.com/2008/02/19/artisan-herb-crackers/. SO delicious, and it looks so easy! I do like the rosemary, but my hubby isnt a huge fan, so I might try oregano or some type of seeds next time. It turned out fabulous. Thank you for sharing. The result? omg, i cant stop eating theseand theyre not even fully cooled yet! Let it rest 5 to 10 minutes and it should relax. Painfully easy with great results! You are right, the results are perfect. Not if there is a way around that or its just inevitable. That issue of Gourmet was one of the best EVERand I, too, have made most everything in the section on herbs, including this flatbread! Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. They are dead simple and absolutely delightful. Cant wait to make them. Thank you so much in advance. Just oiled cold tray is fine. oh LORD this is amazing. This is totally going into my favorite recipes file! I was impressed with how easy it was to make these and that they came out so delicious! I have tested various recipes in my quest for a tender, moist and fluffy flat/pita/naan bread. Just made this for dinner tonight to go with a braised chicken dish that had leeks and canned artichokes in the bright sauce. Thats what I need to go with it! Man oh man, came here and yes, of course, thats where I read it. Sprinkle with sea salt. I made this for a dinner this past weekend, with a little variation on seasonings. I like everyone else posted here really enjoy this blog, but can I suggest something. Perhaps I didnt roll my pieces out thin enough, but I felt that this lacked flavor the texture was somewhat off it wasnt doughy enough for a lavash or true flatbread, but it wasnt crisp enough as a cracker. You werent kidding when you said this was recipe was easy! I was wondering this as well, but I ended up just heating one with the oven, and then I pulled it out and oiled it just before adding the flatbread dough. Ill be checking here daily! I imagine you can roll this out larger and cut it into rectangles or any shape..right? It was really goood!! Wine? Have become addicted to these, which are delicious and incredibly easy to make. What do you recommend? Please disclose where that was purchased. I wonder what it would taste like made with sesame oil instead of olive oil and no rosemary. I used this recipe today (minus rosemary) and made yummy ham & mozzarella hot pockets by splitting dough into 6 pieces. Ya know, I actually just used fresh rosemary for the first time the other day. Also, because I cant resist a pun, I was putty in your hands when you said that it came together in 15 seconds flat. "Convenient and reasonable price overnight stay on drive to Spain. Ive challenged myself this season to *finally* start making some of these recipes I see and get inspired by. Thanks! As I rolled out the 2nd piece of the dough, preparing it for the oven, Hi Deb, What are the chances the recipe could be used for soft, light and fluffy cooked up in skillet? Had to half it because I didnt have enough flour, but it came out great. I highly recommend it! I ground up a bunch of different grains and made this as you said, and it turned out fantastic!!! ], It took me until I was on some interminable wait on the phone last week with hold music so awful, they had to have done it on purpose, to finally get to flipping through the July 2008 Gourmet magazine. EEK!!! Theyre next on my list to try. wow, nice flat bread I do make flat breads but only plain mixing it with herbs such a good idea.. thanks for the post such an inspiration. Avocado Toast. I make this recipe now about once a month and always as one of my apps if guests come over. Fantastic recipe. My herbs were awful this year! i had been trying Crisp Rosemary Flatbread when i read this post few days back and its amazing and my another favorite after soup. I agree confused by this and looking forward to the clarification. I found the dough to be pretty dry and crumbly after the initial liquid/dry ingredient mix (like, I had a hard time getting all the flour mixed into the water/oil). This is a super recipe, the kind that you memorize, that becomes part of how you eat. i always use whole wheat flour and found it fine for this. This looks yummy. I have been trying to find a recipe for lavash and none of them seem right. So apparently, next time the crackers will be even better, which will be fun. Holy yum. Thanks for sharing! 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. 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? Thanks, Deb for being so inspiring! I tried this with 100% whole wheat flour, you know to feel less guilty about eating the whole thing! Oh boy! I just made this recipe, in just half an hour from an empty counter to awesome bread, and it is so unbelievably GOOD!! Cook each side for about a minute, or until beginning to blacken. I divided the dough into fours (to fit onto 2 baking sheets) and tried different seasonings on eachone with garlic salt/rosemary, one with fresh cracked pepper and parmesan folded in, one as written, etc. It will most certainly be The Recipe of the Century!!! So good and so easy. never fail! Check out Joe Pastry; he did an entire drool-worthy series about knishes. Threw together this, Debs Silky Cauliflower Soup, and Debs Walnut Pesto in about 35-40min. Thanks! Just found this site and recipe. I tried it with some sardines, and also a chunky fire-roasted tomato and zucchini dipohhh Heaven. It was so easy and so FAST, and so tasty too. 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. Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even color. My dad & I enjoyed it with smoked trout and assorted cheese tonight. :) Thank you! This has just qualified as a staple in my kitchen. your blog is fabulous, thanks for the endless inspiration! See more ideas about jasons deli, recipes, copycat recipes. (ingredients vary yeast, milk, butter). I did need to roll against the flap side of the plastic wrap, so it wouldnt unroll, no problem there either. Kept really well in a sealed container throughout the week. So I was looking for a savory app to bring to a party last night and came across these. I have everything in my kitchen to make this flatbread. The key to these being nice and crispy is making sure the baking sheet is HOT before putting the dough on it. :), Yessssssss I knew I held onto that fresh rosemary for some meaningful purpose. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. I think these crackers would be the perfect contribution. Im glad I prodded just a little :) I found Joe on your good reads list and have haunted his site since. Often times I had to buy them at the market. *Grins*, YumI keep saying that. I used a baking stone and loved it. Or is the heavy one in the oven used to retain heat or something? Though not as filling as a regular pizza, the flavor was much better. The texture was grainy and unappetizing. : ). I just put the sauce and pizza ingredients right on the raw crust. Just made these with 40g of whole wheat flour subbed in, turned out great! Thank you. Sorry, it is confusing the way I wrote it. Avocado Toast. 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. Glad to have found this quick and versatile recipe. The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. Overall I found the flatbread to be yummy, so much so that before the second flatbread had finished baking, Id nibbled my way through half of the first cooling flatbread. Now I cant stop eating these- please send help! I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! It turned out great. 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! My turn to bring the letter snack to preschool this week. With this recipe being half oil you shouldnt need anything. Its delicious. And if there were ever a spread that could lift you from your love lifts us up where we belong drudgery, it would be that gorgeous herb-focused spread near the back of the issue. And yes, I did this on my pizza stone too. 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). Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. 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! 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. Ive made these twice now and they are AMAZING! We loved it with our beef stew. I used 100% freshly milled wheat, a mixture of both soft white and hard red. I think Ill try them with thyme next time. Too bad Im not at home, where we have a huge rosemary bush. Thanks for another simple, classy recipe! 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. And for the next two that I rolled out properly thin (really thin), I found 12 minutes to be optimal. Easy, versatile, and very yummy. Amazing first time trying it and its wonderful I also did a sweet one as well. Does it have to be parchment paper? Thank YOU for the meal!! I made these and hummus (with the skins off of the beans, like Deb taught me).
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