Always love your words (and unflagging sense of gentle humour) about food, life, and the universe! I absolutely LOVE this. Thank you for the inspiration. plan on shipping internationally. What’s in it: organic wheat flour, organic rosemary spice blend and sea salt. Keep up the great work! 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 combo’s not the norm but it was a hit – been ordered to make more asap – thanks. check. p.s. Just found this site. Both were quite good. 1. Using a hot pizza stone was a great tip from one of your followers. I figured it out by looking at the recipe on Epicurious. I’ll continue making this flatbread and try other variations of it. I’d love to share here my “tiny mistake” which turned out great!!! Stir. You know, I really love a good flatbread. Heat oven to 450°F. Boyfriend and I gobbled it up. Thanks for a keeper! I am having a small dinner party tonight and I have been to the grocery too many times already. A little late to the party; I’ve made this several times and it’s great. I have a bunch of pizza and dough recipes here, if you’re looking for inspiration. The rosemary is running rampant in my garden right now, and I’m desperately looking for ways to use it up. Are you serious!? 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 either do dishes or knit (two activities i must do, but don’t like to), so it doesn’t feel like a total waste of time. I made this yesterday and thought it was really good, and just as easy as promised. Thank you for checking. Thanks for another to add to my folder of recipes! I can’t believe how easy it was, and SO delicious! Thank you for sharing this one, I have tried a few others but this is the best! Hello! I’m going to try dill and basil (pesto?) Thanks! Dear Brooklynbee. Just made my second batch of this in a week…my husband and I both love it. Delicious stuff and super satisfying to make. We can’t stop eating it and have wowed family and friends when we serve it freshly made in a big Italian floral napkin-lined basket for people to break off pieces. Thanks! I automatically go to hummus or a bean salad, but this could be fun. This is going to be one of those recipes that you can adapt to whatever you need. each). I accidentally spread sugar over it – instead of salt … Yes, you put them on the pan you’ve heated in the oven. Just made these this afternoon, and wanted to comment on using whole wheat flour. 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 didn’t 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! I put each piece through my pasta machine on #6 and then lay the pieces out on parchment on a pizza peel. Your email address will not be published. I’ve made these twice– both times, it was meant as a snack, but it ended up replacing dinner, since we couldn’t stop eating them! Served up with cilantro and jalapeno hummus. https://www.fifteenspatulas.com/rosemary-croccantini-flatbread-crackers Notify me of follow-up comments by email. I tried this a couple days ago. People always love to help themselves, don’t we? I might use a little bit less olive oil next time. So I made these with fresh chives, a sprinkling of dried thyme, whole wheat flour, and a bit of extra sea salt, and served them with salmon ceviche, pickled tomatillos, and guacamole. I made these yesterday to bring to a family dinner to go along with smoked trout pate. This looks gorgeous, Deb. SO good with goat’s cheese. Thank you random internet blogger, thank you. But I have a pretty exciting/daunting task ahead of me: stocking my very own kitchen! How to make Rosemary Crackers. Quite good. I could control the crispiness when doing on the stovetop. I just finished making this, and its delicious! If you arrived at mine with this, a wedge of cheese and a bottle of wine, I’d never let you leave. I had to comment on this recipe. I also think it could be a great hostess gift, for all of you angling for invites to beach houses this Labor Day weekend. WASA THINS Rosemary and Sea Salt Flatbread Crackers, 6.7 Ounce, Non-GMO Project Verified Rosemary Crackers, No Saturated Fat (1.5g of total fat), 0g of Trans Fat, No Cholesterol (Grocery) New From: $19.99 ($0.30 / Ounce) In Stock To Deb: It was brown around the edges. Love, love, love this recipe! 4.5, serving size: 3 crackers (30g). I was just out in the garden, frankly a little PO’d that EVERYTHING I PLANTED SUCKS, except for the lovely rosemary and a little basil. Cook each side for about a minute, or until beginning to blacken. fairly recent to your blog, shared by my colleague and your fan. My daughter declared it her comfort food. It’s WONDERFUL!!! We won’t be buying flatbread at the store any longer. I just did a quick Google and the first recipe was just water, flour, and salt, and the second (Alton Brown) had an egg in it. What did I do wrong? Or parma. Just made this for dinner tonight to go with a braised chicken dish that had leeks and canned artichokes in the bright sauce. I mill my own, so the texture is much different than whole wheat that’s been sitting on the shelf. I like to roll dough as thin as I can so it’s a cracker like and crisp as possible. 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. It was crisp throughout and nicely flakey. Stir. I’ve made it a teeny bit thicker so I could slice down the middle and insert a slab of butter… Is that bad???!!! Use code HELLO at checkout for 10% off. However, it didn’t turn out as crispy in the center of the cracker as it did on the edges, so I obviously didn’t roll it out thin enough??? Took this and the feta salsa to a lunch with friends this afternoon and was asked a couple of times where I bought them :) Thanks for helping me be a popular guest, yet again! Also, made smaller and cooked in a cast iron skillet (too hot to use oven here, today!) Thanks! I am thrilled to have just tried this exquisite recipe!!! YUM!! I am thinking next time that I might add just a dash of sugar for an extra pop! I am confused. Crispy Rosemary Sea Salt Flatbread Crackers View Recipe this link opens in a new tab "Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want," says Chef John. One modification that I really liked: I used a pizza cutter to make individual pieces right before I put it in the oven. 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?). Can’t wait to make for my family at Easter. I love, love, love this recipe (and so does anybody who tries it). still came out fantastic. 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. Hi Deb…I’m 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 blend…yum! These were very easy to make and totally recommended! Let me be the first to repent. My pizza stone worked really well too, since I found myself without any parchment paper. Rustic Bakery flatbreads in classic bite size are a perfect anytime treat. I’ve made it a few times now. thoughts? Tried it with whole wheat flour this go round and it’s fine but a little too heavy for my taste. Any ideas on how to amend recipe to become what I am looking for? It’ll definitely become a staple in my house! I don’t have parchment. 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 couldn’t stop! Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! Haha!! Lightly brush tops with additional oil and scatter small clusters of rosemary leaves on top (if using), pressing in slightly. I love these! Thanks again Smitten Kitchen! I totally love a good flatbread. In a medium bowl, you’ll mix flour, fresh rosemary, baking powder, salt, water and olive oil. I can’t wait to get reviews from the family. 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. Really hope it’ll turn out well! OMG I’m 9 years late to the party, but a friend just shared this page on Twitter last night. The only thing I could think is that because I’m in Florida, the humidity here means that I need to reduce the amount of water. (or more cheese), I love the *idea* of this — unfortunately I did not love the end result. I picked up some “pretzel salt” a while back and that’s good on it too. Amazing. On the first flatbread, I found that I had not rolled it thin enough and it took about 15 minutes to bake. If you’re itching to make them, I think you should start with him. I made this flatbread also and you’re right it is sooooo delicious. Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldn’t have. So, thank you for the wounderfulness. So, I am on it!! www.spachethespatula.com/rosemary-sea-salt-flatbread-crackers It was great! I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesn’t rise? Paired well with the rest of my dinner tonight and I loved them! Recipe by The Café Sucre Farine. 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. 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). Any thoughts on putting toppings on this and making it pizza like? I’m one of those people. Lift flatbread onto prepared baking sheet. Also made it with chives instead. I used this recipe today (minus rosemary) and made yummy ham & mozzarella “hot pockets” by splitting dough into 6 pieces. Please disclose where that was purchased. I know there are great pizza dough recipes here, but given that I’m still a yeast virgin, I think I’m going to stick to “cheat” baking with soda and powder a while longer. They are phenomenal and impressed the heck out of everyone. you are in for a treat!). This is an easy, easy cracker flatbread recipe to make. Made it as written and loved it! Going to top them with pizza toppings (fresh garden basil and toms) if I have enough left! Could I make this with fresh ground whole wheat flour? Here is my variation on this recipe: After making the dough (to which I add 1/2 tsp crushed red pepper), I divide it into 12 pieces. We made this last night but substituted Indian spices for the rosemary. 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 you’re feeling adventurous; it tastes like a not-so-sweet cookie). So quick and easy, but so delicious and flaky. Yummmm just made these today on Australia Day Thanks for the inspiration! Visit one of our four Marin County cafés or order online. My sis broadcasts live 5 nights a week! Maybe I didn’t roll it thin enough. Hoping to make them this weekend!! WASA THINS Rosemary and Sea Salt Flatbread Crackers, 6.7 Ounce, Non-GMO Project Verified Rosemary Crackers, No Saturated Fat (1.5g of total fat), 0g of Trans Fat, No Cholesterol WASA THINS FLATBREAD: Crispy, airy and full of flavor, savor WASA THINS flatbread as a … I plan to stop by the market to get an assortment of cheeses. Personalized health review for Specially Selected Rosemary Flatbread Crackers: 150 calories, nutrition grade (C plus), problematic ingredients, and more. Thanks in advance. 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. I love Thin-n-Crispy, so maybe I try it next time … in a couple of days that is, The recipe was very easy to follow and produced a beautiful batch of flatbread. This would make a great addition to a summer BBQ. Friday Night Lights is hands down the best show on television. One quick note to add (& maybe others have done this): Before baking, I gently score/slice each of the three rounds into wedge-shaped slices that can then be broken into other rustic shapes. Mine were too hard. The next two balls I rolled out very thin and they turned out great. 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… I’m eating it now… lol! AND IT WAS STILL PHENOMENAL! <3. I would enjoy hearing about successes and failures – I find it would contribute to the collective Smitten Borg Mentality. Six simple ingredients are all you will need to make this flatbread. TASTY! I made this for a dinner this past weekend, with a little variation on seasonings. :). :), Yessssssss … I knew I held onto that fresh rosemary for some meaningful purpose. Cheese? I’m with you Kiki. I avoid using refined grains, so I substituted whole wheat pastry flour for the all-purpose flour. Dried rosemary is kneaded into the dough, making these flatbreads wonderfully aromatic. I’ll be making this today. The first “cracker” I made really did turn out more like a flatbread — didn’t roll it out as thinly as I should’ve — and while my husband preferred the later crispier versions (especially for scooping up baked feta with tomatoes), I think that first one might work as a substitute for pizza dough when I make the leek-corn-chard topping tomorrow. After brushing each flatbread lightly with olive oil, I slide the parchment off the peel on to the preheated baking sheet in the oven. I made these last night to go with your mushroom soup. They were amazing!!! Or what else can I do? Marilyn. Had it with Italian Wedding Meatball soup and my children and husband loved it. It’s delicious. Oh my god! It was too salty for me so I ate them with yak cheese and honey. I think these crackers would be the perfect contribution. Perfect for a BBQ. I have to post that I love this recipe. Although I found these flatbreads to be very yummy, I also thought they were very dry. I made them. Oh my goodness. For the next batch will use for pizza, thanks so much for sharing. They are going to smear a little Nutella on them for “dirty’ dogs and ducks. next, also maybe onion. is that easy?! Tried this recipe tonight. I tried this w Bob’s Red Mill baking flour. i’ve 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. Thank you for sharing a great recipe! Ah, that was a mistake, now edited. Just made this last night. It requires no resting times and really no kneading like with yeast breads. 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. Oh, Deb, you sweetheart… you’ve taken care of this for me, now! Click remove from cart to remove the items if you He suggests ways you can use schmaltz instead of oil in the dough (or, I bet, cut in butter). She wants everyone to know she has it! Too bad I can’t use the two of them together. i want only soup in cold and my mother made different types of soup on my growing stage. When I realized just how fast I would run out of fresh ingredients it had the potential to be pretty dispiriting, so I decided that rather than lament what I couldn’t have, I’d challenge myself to use up the contents of my fridge, freezer and pantry as creatively as possible so I could delay going shopping again as long as possible. Thanks for sharing. 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…. Yikes. 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 didn’t matter. I immediately had to make it. 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! These are quicker, cheaper, and taste so much better. Maybe I should use the rest on this! For what it’s worth, I scooped and scraped the flour, which I think is the method you’ve said you use in previous posts. I’ve 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. I just put the sauce and pizza ingredients right on the raw crust. True story – with our first two births, this is what we had for dinner the night before, mere hours before labor began. I also saw those two recipes. The first one was a little too think because I didn’t realized how thin you had to roll it (still ate it, still delicious). I found that if I cut the third one in half, I can just fit then all on one sheet. Woke up this morning wondering why I stupidly didn’t save myself even a small piece and just got finished making a batch all for myself. i think we’ll be making this very often. I am going to a Cheese Club. I topped a few crackers with poppy seeds, another with sesame seeds and a few more with freshly ground black pepper just for fun. Thanks. They all tasted great. Just made these with 40g of whole wheat flour subbed in, turned out great! I’ve made this recipe– it was one of my best received homemade crackers and my sister proclaimed it her favorite cracker ever, just under goldfish, which I consider an achievement. I noticed on the web that another person had same experience and added an egg. Very good, but I overbaked the edges. I like it, and I’m curious to try it with toppings. I’ve made garlic flatbread, black pepper flatbread, and curry flatbread. I topped them with salt and black sesame seeds. The resulting flatbread was a bit floury, but very tasty. I look at that ingredient list and find myself thinking “yes indeed, why HAVEN’T I made flatbread?”. Picture this it’s nearing one am on Thanksgiving day and I have been making a baked feta recipe for not one but two different dinner and I realized that I didnt have enough pita chips for bothy houses! I want to make more to play around with not only the spices but also flours – I wonder if a GF version would be good? I should have increased the salt a bit too. I made this and didn’t love it, sorry :-(. Perhaps I didn’t roll my pieces out thin enough, but I felt that this lacked flavor the texture was somewhat ‘off’ – it wasn’t doughy enough for a lavash or true flatbread, but it wasn’t crisp enough as a cracker. Could this dough be made ahead and refrigerated overnight or even frozen? Love them I was impressed with how easy it was to make these – and that they came out so delicious! It will most certainly be “The Recipe of the Century”!!! I just made this flatbread and it’s awesome! I just wanted to let you know that you are the absolute fantasticist (not a work, I know) for this recipe. I made these the day before yesterday. Thank you for sharing. A comment on the whole wheat flour: It’s great to have those who have gone before! Her's are the best we’ve ever had - always, crunchy, the … I think I rolled to the correct thinness, and used the parchment paper, etc. This is a delightfully simple recipe and is delicious with other seasoning combinations as well (a bit of roasted garlic, a tablespoon of pesto, etc.) On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, … Probably took 15 min at 450. MMMMMMM looks delicious! plus, it gives ya neat pieces!!! So I DID make these last Friday, and they were delicious. I also thought they could have used a little more salt or something as they were kind of floury and bland. Don’t skimp on the salt heck add more. I did follow recipe exactly. They were so good! I have just forwarded this onto a friend who had been conducting a little research on this. 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). I have tested various recipes in my quest for a tender, moist and fluffy flat/pita/naan bread. Note: You can watch an Instagram demo of this recipe here. organic unbleached wheat flour, organic expeller pressed canola oil, organic grain mix (cracked wheat, spelt, rye, barley, triticale, oats, flax), organic sesame seeds, organic sugar, organic rosemary, organic dehydrated minced onion, sea salt, organic yeast. I think bleu cheese and white wine would be a good combo as well. I was trying out my bread machine. I love rosemary with goat cheese. Place directly on the middle rack of the oven for 4 minutes; Remove from oven and cut into pieces to serve – best served warm It is GREAT with champagne…. My go to rosemary flatbread recipe is from a pre-Internet issue of Fine Cooking and it’s very VERY thin and requires chilling before rolling out. Could I make these with non-gluten flour mixes like: rice flour + quinoa flour + sorghum flour + tapioca flour + xanthin gum? I made this recipe to create little crackers using dog and duck playdoh cookie cutters. Just made this today, and it was amazing! Skip the seed topping and sprinkle each batch of crackers with ¼ tsp fine sea salt. I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! just made this recipe. Thanks for all you do for us..for me! I would have cooked them longer but the edges were already quite brown. This inspires me. Nothing makes him leave the lab early. Made with a savory blend of rosemary and spices and topped with sesame seeds and a hint of sea salt, enjoy these rosemary crackers on their own or try them with a … Also it’s great idea to add some tomatoe sauce, fresh basil and mozzarella on the top and bake for 2-3 minutes more. Sorry still confused. Thank you Deb! 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 = can’t even fathom how good it will be). Glad to have found this quick and versatile recipe. I make this recipe now about once a month and always as one of my app’s if guests come over. Dec 30, 2015 - These Lemon Rosemary Flatbread Crackers are shatteringly crisp and perfect with hummus and dips, but also pair well with salads and soups. This is totally going into my “favorite recipes” file! I made them the night before and although they were kept in a Ziploc they lost a little bit of their crispness. (Fresh bread for everyone else, so the gf friend needs something lovely too). They are so easy and the result so wonderful, even many days later, that you can’t not make them. :). Was it browned when you took it out? But they tasted fantastic and were taken home by my GF friends who also requested the recipe. 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