Yay! I made them the night before and although they were kept in a Ziploc they lost a little bit of their crispness. Let it rest 5 to 10 minutes and it should relax. Perhaps some additional baking time would have helped? Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldnt have. 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. 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! I am having a small dinner party tonight and I have been to the grocery too many times already. Ill get right on that. I havent frozen them but dont see why they wouldnt freeze okay. I made this fabulous flatbread first for myself and then two days later for a party (yep, its that good!) 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. If youre itching to make them, I think you should start with him. My friend just introduced me to your blog yesterday and I found this recipe and had to try it! I bet you could use King Arthurs White Whole Wheat flour in these entirely. I decided on a whim to make these; Id had them bookmarked for ages. I did this to keep the garlic and herb flavors from getting residue on my rolling pin since I dont wash my pin. 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 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! Brushed it with the olive oil then spread it out on a 913 cookie sheet and made it into a pizza (on the parchment).. Wasnt sure how it would do with all those wet ingredients but it was fantastic and my whole family (husband and 2 year old) loved it. No need to heat the tray I mean, you can, but I didnt find any great benefit to it here. They are dead simple and absolutely delightful. I just leave the dough ball on the counter, with the mixing bowl upside down over it. Had it with Italian Wedding Meatball soup and my children and husband loved it. :). $11.69+. They cook really quickly on the grill. Hey Deb! So perfect for dipping into hummus! 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! Just made this last night. I just made a batchsent the picture to my bf who (loves all things bread-like and with rosemary on them). 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). These are quicker, cheaper, and taste so much better. I think these crackers would be the perfect contribution. Thanks for sharing. And ate it all!!! Will try again with all purpose flour! A heartier flour or more dry climate could affect it though. I make this recipe now about once a month and always as one of my apps if guests come over. Privacy Policy. Thank you so much for this recipe! LOVE YOU, Smitten Kitchen. I find the minced rosemary inside the cracker is sufficient to perfume the cracker without overwhelming it. Rustic Bakery's flatbreads look like crackersflat, crispy, cracklybut the comparisons stop when it comes to flavor. I added a lemon tahini sauce on top of each flatbread and then topped them with olives, onion, and mushroom and it made a very tasty elegant pizza. Would you also call this Lavash? I followed the directions exactly! These are great Just finished making them now! I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesnt rise? Ive made garlic flatbread, black pepper flatbread, and curry flatbread. Thank YOU for the meal!! (http://www.saveur.com/article/Kitchen/Olive-Oil-Tortas). I replaced 3/4 cup of the white flour for wheat and it was fantastic. This looks gorgeous, Deb. P.S. Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! I had no idea it is so easy to make! 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! I did one batch with no brushed olive oil on top and they were indistinguishable from the ones with the brushed tops. Delicious! :). I love flatbreads with salads. Is it possible to add weights? Its WONDERFUL!!! Avocado Toast. I served it as a starter with the goat cheese & olives from the same article and it was a real hit! check. I used black salt to top mine. Making good use of the rosemary tree I received for Christmas. 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. Made this tonight and it turned out great. I had to use just a little more water, but other than that All Fine! how to prevent pilling between legs. Im glad I prodded just a little :) I found Joe on your good reads list and have haunted his site since. Very good, and just as easy as you said! 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. It only took me a week but I found what I was looking for for you! Thats what I need to go with it! Man oh man, came here and yes, of course, thats where I read it. Could I make this with fresh ground whole wheat flour? I didnt have any problem rolling the smaller pieces on parchment. This has become my oh-why-have-I-procrastinated-AGAIN recipe for potlucks. Would you please forward the Herb Spread Recipe from 2007 Gourmet if you still have it. Goes great with the bratwurst for our German themed dinner. Perfect use for my rosemary friends! Any idea if I can freeze them? Hi Deb, What are the chances the recipe could be used for soft, light and fluffy cooked up in skillet? Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even color. They were so ridiculously easy and fast to make I whipped up a batch with rosemary, which is in the oven as I type. It looks like a keeper for my recipe file. Fifty recipes is my goal, and this is one of the first I tried (wrote about it: http://foodanddo.lindsaybeeson.com/2011/10/08/day-18-of-101-chipping-away-at-my-fifty-recipes/). MMM, looks delicious. I make these at least once a week. In a pinch, frozen puff pastry works as a knish dough. AND IT WAS STILL PHENOMENAL! A girl can dream, cant she. I would have cooked them longer but the edges were already quite brown. I also brushed each with olive oil and sprinkled sea salt before cooking. Crispy and flakey, yet incredibly fast and easy to make. So I swapped the rosemary for basil and added a bit of honey to pair with the nectarine-basil salsa. 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)! Nice and light and simply wonderful. Stir together flour, chopped rosemary, baking powder, and salt in a large, wide bowl. Divide dough into 3 large or 6 smaller pieces and roll out one piece at a time on an unfloured counter, to about 10-inch (for larger pieces of dough) or 7-inch rounds (smaller pieces) shape can be rustic; dough should be thin. 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!! My go to rosemary flatbread recipe is from a pre-Internet issue of Fine Cooking and its very VERY thin and requires chilling before rolling out. I have old friends visiting tomorrow and I hope to whip up some yummy flatbreads before they arrive. Maybe half and half? I am visiting at least three bakeries every weekend trying to find rosemary bread, as it is simply my favorite! Have searched the internet and cant find it. need to bake! #1 Best Value of 2,483 places to stay in Ustaritz. Ya know, I actually just used fresh rosemary for the first time the other day. They were so good! 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. Cant wait to make them. 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. It was really goood!! Had friends call and say they were in the neighborhood, so they stopped by for a quick hello in our backyard (6 feet apart with masks and gloves lol!). Thanks. It was great! ive decided i like it better rolled out not as thin, because then its sort of more bread-y and soft but still crisp around the edges. Im going to go buy this magazine the moment I get off work flatbreads with dinner tonight! Made it as written and loved it! Made with herbs de provence and cut up into cracker shapes pre-baking. 1064 route de Bayonne | D 810, 40230 Benesse-Maremne, France. I made these yesterday to bring to a family dinner to go along with smoked trout pate. Also gf stuff doesnt brown so not nearly as pretty as Debs. I made this today. My brothers and sister and I would all crowd into the kitchen and hang out, waiting for the freshly baked salt crackers shed make with the trimmings of the pie crust. I saw this recipe and just had to make the rosemary flatbread. 1. I love rosemary and I am addicted to Gourmet mag but have been away a lot and not cooking for various reasons. I am confused. I might use a little bit less olive oil next time. It was so easy and so FAST, and so tasty too. I rolled the dough out on foil instead of parchment & kept the lid on the grill while they cooked. They just elastic themselves into a much smaller shrunken version of what I set on my cookie sheet. But actually, I also tried it as a pizza base, and it was great! The first ball was a little and not to crispy, so it was probably a couple of minutes underbaked. Tonights menu was based on the need to use up a head of lovely fresh lettuce: I had a salad and Turkish spiced carrot fritters as well as the hummus and flatbread. this is getting made, tonight, to go along with that end of summer bounty thats been piling up in my vegetable crisper- diced cucumber, radish, carrot, cherry tomtoes and feta, all tossed with plenty of scallions, parsley, olive oil and lemon juice.