Would you please forward the Herb Spread Recipe from 2007 Gourmet if you still have it. Save my name, email, and website in this browser for the next time I comment. We made these on the grill tonight (cooking for a bit on a baking sheet first). It was a spur of the moment thing, so I didnt have any appropriate fresh herbs. I added a little dried basil as well, and was happy with it. thanks for putting this up! This may have just become one of my avoid the pandemic go-to foods. 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. Avocado Toast. I used it as pizza dough yesterday. 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. (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. Im one of those people. Let me be the first to repent. They all tasted great. My son asked for these for D week at preschool. K. kylemic. 35 gr. 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). Ill be checking here daily! Friday Night Lights is hands down the best show on television. We made this last night but substituted Indian spices for the rosemary. 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. I made this recipe the other night and tried a variation that comes from my home country (India), salt and anise seeds. In a pinch, frozen puff pastry works as a knish dough. The one thing I would change next time is reducing the amount of table salt. :). AND IT WAS STILL PHENOMENAL! Probably took 15 min at 450. Ill give the layerd flatbread a try. We cant 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. And yes, I did this on my pizza stone too. Just found this site and recipe. 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. Always comes out great. Have searched the internet and cant find it. Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? I have a hard time putting more than one on the pizza stone at a time so have found that if you merely leave them on the parchment paper and heave the combo on the oven rack they bake just fine allowing me to make more faster! Its also possible they needed a little more water, but Ive never found that when I make them. 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. You werent kidding when you said this was recipe was easy! Thanks for sharing Deb! The first cracker I made really did turn out more like a flatbread didnt roll it out as thinly as I shouldve 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. I was impressed with how easy it was to make these and that they came out so delicious! these couldnt be easier and are delicious. Looks good and easy. It was so good and so so easy! Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even color. I would eat it all! So I DID make these last Friday, and they were delicious. I appreciate the recipe, but gf isnt great. So perfect for dipping into hummus! $13.79+. I am going to a Cheese Club. Motel des Landes. 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!! My friend just introduced me to your blog yesterday and I found this recipe and had to try it! I made this for the first time today, and the flavor is delish!! I also was a little short on the fresh rosemary so I added some fresh oregano too and it was a good choice. YUM!! (Like I said, it was a long hold time.). And! Flatbread? I love, love, love this recipe (and so does anybody who tries it). 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! The ratio of flour to baking powder to water is very important to make it crisp. Thanks! Made this tonight and it turned out great. My favorite variation is to nix the rosemary and top with zaatar. I am absolutely hooked and have made this dozens of times it takes about 15 minutes start to finish and Ive got the recipe memorized by now, so its really a no-brainer to make with soup, salad, anything. Heavenly! I made this today. next, also maybe onion. Made with herbs de provence and cut up into cracker shapes pre-baking. 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. An outstanding share! It was extremely easy to make, and does look & taste impressiveI have a pretty sparse kitchen, as a poor graduate student, and this is a great recipe for me since I had all the ingredients on hand already. check. Very easy and very good. I am visiting at least three bakeries every weekend trying to find rosemary bread, as it is simply my favorite! Painfully easy with great results! Unfortunately the cheese hasnt drained enough yet, but the flatbread turned out well. Ive made it a bunch of times now. It comes together in about 15 seconds flat, bakes in about 10 minutes and if you dont live in our apartment, will hopefully last a bit longer. I fit mine one one, barely, but you might need two. Ill have to give it a try thanks! I love flatbreads with salads. I think its fate that I came across this today! Though not as filling as a regular pizza, the flavor was much better. jasons deli flatbread crackers recipe Lightly brush tops with additional oil and scatter small clusters of rosemary leaves on top (if using), pressing in slightly. I wonder if you could make this on a pizza stone? Glad to have found this quick and versatile recipe. My favorite so far has been substituting italian seasoning for rosemary. Thanks Deb! Heat oven to 450F. They translate to whole wheat quite well! Made this soon after reading the blog entry, with items I had on hand. Love, love, love this recipe! Cant wait to make for my family at Easter. I made this with thyme, baked it for about 8 minutes while I sauteed thinly sliced radishes and yellow squash in olive oil and salt.I also mixed some ricotta and with a dab of soy sauce and nutmeg in a bowl. So thank you for the simple recipes and pumping up the courage with success at the excellent spelt everything crackers. I totally love a good flatbread. This has just qualified as a staple in my kitchen. I cant wait for it to start at the end of October and for the season premiere I plan on making Football food. Cant wait! Jason's Deli - Chesapeake Delivery Menu | Order Online | 725 Eden Way N It requires no resting times and really no kneading like with yeast breads. Any thoughts on this? They are a big hit for a wine-time snack! I cant wait to try more of your recipes! http://straightfromthefarm.wordpress.com/2008/02/19/artisan-herb-crackers/. I just have to say that one of the *other* things I love about your posts (BESIDES the wonderful recipes, which I love) is all the people, from all over the world, who comment and give ideas and variations!! Made a second batch with WW flour and had to add a little extra water and EVOO. Just as promised, theyre strong enough to use for dipping and light enough that they eat like a cracker. I baked mine on a standard cookie sheet and did not need parchment paper. Hello! Hi there, 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. Thanks for posting the recipe! 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). 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. This is definitely an excellent, simple recipe to have around. Sorry, it is confusing the way I wrote it. So apparently, next time the crackers will be even better, which will be fun. People think its way more impressive than it actually is, too. They baked really fast, even faster than 8 minutes when really thin. Perfect!! I made this tonight it was heavenly! Jason's Deli 3 Seed & Sea Salt Flatbread Cracker - Pinterest Just came across this recipe tonight. Nice and light and simply wonderful. Very forgiving too. Bon appetit/Smacznego! your blog is fabulous, thanks for the endless inspiration! I am making this tonight to take to Sunday dinner. I am confused. I plan to stop by the market to get an assortment of cheeses. I have hummus but my daughter asked what we had to eat with it. I made these last night to go with your mushroom soup. just made this recipe. I have amazing flatbread on my counter to prove it! 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). (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. Tried it with whole wheat flour this go round and its fine but a little too heavy for my taste. 502 reviews. Next post: marinated eggplant with capers andmint. 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.) 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. :-D. Do you have any suggestions about switching to whole wheat flour? With this recipe being half oil you shouldnt need anything. Told him I would be slaving all day hah, ten minutes should do it! So I was looking for a savory app to bring to a party last night and came across these. I like to roll dough as thin as I can so its a cracker like and crisp as possible. I love Thin-n-Crispy, so maybe I try it next time in a couple of days that is, This is so easy and delicious, cant wait to make it again! 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. TASTY! Tons of tarragon and thyme. Also, maybe my oven runs low, but these took a good 15 minutes to get golden in color. Oh my god! The technique is fascinating. Lightly coat a large baking sheet with olive oil. Absolutely wonderful recipe. Thanks for commenting! 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. as directed. I even tried using 1 for 1 gluten-free flour and sesame seeds for a batch. The unintended benefit was that even though they cooked unevenly (my oven being what it is) I was able to pull out the pieces that were brown and leave the pale ones for a few extra minutes. And yes, I am angling for that Labor Day invite to the Maine beach house! Ya know, I actually just used fresh rosemary for the first time the other day. Or parma. This is going to be one of those recipes that you can adapt to whatever you need. A made another batch of the feta salsa (kept it pure this time) and followed the link to the flatbread. I was looking for something to make for tonight for the bf and myself. It was perfect! Holy yum! True story with our first two births, this is what we had for dinner the night before, mere hours before labor began. It was great! omg, i cant stop eating theseand theyre not even fully cooled yet! I love these! I used white whole wheat flourit was *so* delicious! I mill my own, so the texture is much different than whole wheat thats been sitting on the shelf. Fantastic recipe. Im already regretting not making a double batch. I want you to know that Bee @ deux dilettantes really did serve this to me and it was wonderful. I made these with Zaatar and they turned out great! MMM, looks delicious. Kept really well in a sealed container throughout the week. Served with a cup of au jus. Such a fantastic recipe. I have tested various recipes in my quest for a tender, moist and fluffy flat/pita/naan bread. I cant believe how easy it was, and SO delicious! Perfect. It was reminiscent of pie dough for me. Youre more than welcome to come up to my country house if you bring this along with that eggplant dealie and some cheese! Could this dough be made ahead and refrigerated overnight or even frozen? I only get it when we eat out and the restaurant has it. Oh my goodness. I made this for a dinner this past weekend, with a little variation on seasonings. Often times I had to buy them at the market. So just a little confused about the baking pan do you use two? I did follow recipe exactly. I was looking for something to do with my excess sourdough starter, but was uninspired by any of the discard recipes out there. It wasnt the highlight of my cracker recipes. Thank you Deb for taking the time to respond. I always give it a fast knead (about 10 strokes) and then let it rest about a half an hour. Ive taken to doing other flavorings as well. Great for lunch or as a starter. Off to make me some rosemary flatbread now! Reuben The Great (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Too bad I cant use the two of them together. It took no time at all and was the perfect accompaniment to my dinner. So easy that i did a second batch without the herbs for the kids and for tomorrows kids pizza. Just made them for an after school snack :) The kids LOVED them! Ovens vary so much, its my first thought. Thank you for posting this Im allergic to yeast and fermented products (breads, wines, cheeses, beer, etc.) It was too salty for me so I ate them with yak cheese and honey. Served with blue corn chips and salsa. 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. After brushing each flatbread lightly with olive oil, I slide the parchment off the peel on to the preheated baking sheet in the oven. Was it browned when you took it out? Lift flatbread onto prepared baking sheet. Maybe adding cinnamon & sugar, instead of salt + rosemary, will make for a good sweet alternative of this incredible recipe!!! Avocado Toast. 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 decided on a whim to make these; Id had them bookmarked for ages. Hi Saloni I think it is too crisp and cracker-like. I added goat cheese, crab, artichoke, and roasted pepper spread as my sauce. Im going to attempt to make it tonight for a potluck. A heartier flour or more dry climate could affect it though. I oiled both sides as well as oiled the grill grates and made 6 crackers for easier transfer to the grill. You are right, the results are perfect. I think youre going to have quite a few new fans, Deb! Made 3 batches. This was exactly what I needed to know. I love this recipe. People are still raving about the cracker bread months later. I divided dough into 6 pieces instead of 3 so my dough become thinner and more crispy. Made it as written and loved it! 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. Easy and surprisingly addictive. Didnt use the rosemary since these were going w/a basil dip, and didnt want to have competing flavors. Cela contribue grandement la fire allure dont la ville affiche. Thats GORGEOUS! It will most certainly be The Recipe of the Century!!! Beefeater (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. 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 do wish I had sea salt, as I think it could use that zing. Ive been using this recipe for pizza for a couple years. need to bake! Keep up the great work! Also, made smaller and cooked in a cast iron skillet (too hot to use oven here, today!) 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). Too bad Im not at home, where we have a huge rosemary bush. Oh, Deb, you sweetheart youve taken care of this for me, now! I found this recipe after trying some delicious commercial (small bakery) rosemary flatbread. Im trying to stay away from gluten. Made these over the weekend with dried dill weed! Everyone begged for the recipe! It was amazing. I have everything in my kitchen to make this flatbread. Delicious stuff and super satisfying to make. Thanks Deb. Second batch was *perfect*. New 2019 notes: Over the years, Ive dropped a few things that are part of the original recipe: I prefer the flatbreads smaller (its a little easier to control their crisp and color), I dont roll it on parchment (I find it more annoying than facilitating, and the parchment often burned), and I skip the branches of rosemary on top. All of it. My turn to bring the letter snack to preschool this week. 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. Shes eating it now! Could I make this with fresh ground whole wheat flour? Super quick, easy, and delicious. This looks yummy. I did this to keep the garlic and herb flavors from getting residue on my rolling pin since I dont wash my pin. I also thought they could have used a little more salt or something as they were kind of floury and bland. Made this for our Pandemic Thanksgiving brunch platter. It has been a MAJOR crowd pleaser and its so easy! Fantastic! i want only soup in cold and my mother made different types of soup on my growing stage. Ive made these twice both times, it was meant as a snack, but it ended up replacing dinner, since we couldnt stop eating them! Oh boy! Husband and I have renamed it from flatbread to crackbread. Saving up big time for the Maine house overlook the ocean, where it is nice and cool. 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. Half of them I sprinkled parm cheese and the other half I made exactly as written. Okay, so not the most pleasant circumstances, but Ive been feeling a little ill due to a medical procedure and instructed not to eat much aside from white bread. I should have increased the salt a bit too. This is fantastic! I agree confused by this and looking forward to the clarification. sturdy round crackers , i.e. It would be the perfect base for fresh Lettuce Salads with vegies and a vinegar/oil dressing !! Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. These are quicker, cheaper, and taste so much better. I love this! Thanks. Cover with wax paper and roll very lightly and gently to thin just a tad. Ill be making this today. Its the only sea salt I have in the pantry right now and I like the way black salt looks on light food. Just made these and they are delicious, thank you so much for sharing! never fail! Ramassage d'encombrants Ustaritz Dchetteries et ramassage d'encombrants. Ooh! I may play around with it more, but this was a bit of a miss for me. (or more cheese), I love the *idea* of this unfortunately I did not love the end result. And so easy! Neither seem exactly right. Always love your words (and unflagging sense of gentle humour) about food, life, and the universe! Time to get the second one out of the oven! Using a hot pizza stone was a great tip from one of your followers. Had fresh rosemary from my garden. Are you ever bowled over by how many people continue to find your recipes years after you posted them? Sitting down to a bowl of yummy homemade curried pumpkin soup and the flatbread. crisp rosemary flatbread - smitten kitchen each). Itll definitely become a staple in my house! Maybe half and half? Jason's Deli - Raleigh-Spring Forest - Raleigh, NC By the third flatbread they were PERFECT!! Sorry still confused. Oh theres the buzzer now. When it comes to making bread at home, I absolutely love flatbread. 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 couldnt stop! Mine came out more like biscuits :-( Any tips? A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. 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. What do you recommend? :), Yessssssss I knew I held onto that fresh rosemary for some meaningful purpose. Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldnt have. How does one make the dough not stick to the rolling pin? No need to heat the tray I mean, you can, but I didnt find any great benefit to it here. I didnt even brush olive oil onto the top. I think I will definitely try it out. The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. I love rosemary with goat cheese. I make these at least once a week. Ah, that was a mistake, now edited. For what its worth, I scooped and scraped the flour, which I think is the method youve said you use in previous posts. Super good! Husband liked it too and of course, started thinking of variations for it! 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! with cracked black pepper. How do you make them crispy and brittle? New here? maybe cutting into smaller pieces, for more browning? and finding bread alternatives for the carb lover that I am is very hard especially things I can bake at home. I still used parchment ..well wax paper as I didnt know how to get the rolled dough from the surface to the stone otherwise. Check out Joe Pastry; he did an entire drool-worthy series about knishes. Im getting ideas here! Really eye-opening and inspiring.
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