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! I already devoured half the loaf with nothing but plain feta cheese and I think I might go for the second half, given that the flatmate already had dinner and the boyfriend is not going to be around for 3 more hours. I make this recipe now about once a month and always as one of my apps if guests come over. As an Amazon Associate I earn from qualifying purchases. I made this yesterday and thought it was really good, and just as easy as promised. Served up with cilantro and jalapeno hummus. Thanks, Yvonne, that was my question as well. 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. Im making some tomorrow! @Jenifer from Houston: I have a blue glass bowl like that and I got mine at Cost Plus, which I believe is called Cost Plus World Market in Texas. I love rosemary with goat cheese. I just made these DELICIOUS! Im pregnant, and have been in a baking mood lately. I love flatbreads with salads. Yum, yum. Very good, but I overbaked the edges. Thats a beautiful looking flatbread! Great way to use up all of this weeks CSA rosemary! 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. You can get it via drive-thru. (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. Super simple recipe like this one also. sturdy round crackers , i.e. So, I am on it!! MMMMMMM looks delicious! I was out of parchment paper so I just rolled it out on a Silpat and it turned out perfectly. Just made this last night. check. Avocado Toast. I look at that ingredient list and find myself thinking yes indeed, why HAVENT I made flatbread?. 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. I am confused. Its been ridiculously hot in Boston all week, so naturally I cranked up the oven in my not-air-conditioned oven and made them. reg. 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. So easy to make! Thanks for another great recipe. Ive added this recipe to my selection now to alleviate the boredom that is tortillas!! Thats GORGEOUS! Its so good I ate the whole first cracker when it came out of the oven and realized I needed to make a second batch. Though not as filling as a regular pizza, the flavor was much better. Recipe really does seem to be a good base for most flavors. So easy with great results! I used white whole wheat flourit was *so* delicious! Hmmm, I think this goes perfectly with what were having for dinner tonight. They were so good! Youre just charming. For on-the-go families, Jason's Deli created an even quicker option in the form of Jason's Express. Fantastic recipe. Made these over the weekend with dried dill weed! I wonder if you could make this on a pizza stone? Often times I had to buy them at the market. Made it with part whole-wheat flour still yummy! Ill add this to my collection of take to work or share with friends recipes. I fit mine one one, barely, but you might need two. 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). 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? Made 3 batches. Thank you. Thank you. Thanks for this a-mazing recipe. What do you recommend? Just made my second batch of this in a weekmy husband and I both love it. Thank you so much in advance. Had it with Italian Wedding Meatball soup and my children and husband loved it. Im with you Kiki. It looks like a keeper for my recipe file. Required fields are marked *. My friend just introduced me to your blog yesterday and I found this recipe and had to try it! Oh my goodness. Yea! I tried this a couple days ago. I used 100% freshly milled wheat, a mixture of both soft white and hard red. They usually last about, oh, a day. The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. I agree confused by this and looking forward to the clarification. I was looking for something to do with my excess sourdough starter, but was uninspired by any of the discard recipes out there. I baked mine on a standard cookie sheet and did not need parchment paper. Guess whats in the oven right now (at 11:45pm!!). This is fantastic!!! 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. This flatbread was the perfect accompaniment as it scooped up all the cooked down leeks from the pan of chicken thighs. It only took me a week but I found what I was looking for for you! My favorite so far has been substituting italian seasoning for rosemary. Those among us that have actually tried the recipes share their experiences. My Pinterest board is full of your recipes! Some of my less-than-sane friends organize a food challenge dinner where they pick one ingredient and assign courses to each couple (and me, solo sigh) and you have to incorporate said ingredient, with some very fascinating combos you try putting pork in a dessert. Thanks from a lazy baker. I just finished making this, and its delicious! Hot roast beef, provolone, mayo, toasted on New Orleans French bread. I sprayed each side of the rolled out dough with some olive oil spray. I recommend making Paula Wolferts hummus recipe to dip the flatbreads. 502 reviews. Thank you for this recipe. I made this for the first time for this years thanksgiving to go with Brie en Croute. Ill get right on that. Bake until pale golden and browned in spots, 8 to 10 minutes, rotating flatbreads if needed on the pan for even color. Perhaps some additional baking time would have helped? Saving up big time for the Maine house overlook the ocean, where it is nice and cool. This is really easy recipe. Sitting down to a bowl of yummy homemade curried pumpkin soup and the flatbread. 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. I would have cooked them longer but the edges were already quite brown. Happy Cooking! Ill have to give it a try thanks! For the next batch will use for pizza, thanks so much for sharing. Delicious! With the flaky salt on top, its just a bit much (though obviously not unenjoyable). Thanks for sharing. 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. See more ideas about jasons deli, recipes, copycat recipes. I had to comment on this recipe. Beefeater (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. And then let me know your results! I am giving it a try with dried figs mixed into the dough and serve it with some cheese. Thank you for posting this Im allergic to yeast and fermented products (breads, wines, cheeses, beer, etc.) Hi there, We made these on the grill tonight (cooking for a bit on a baking sheet first). 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. Deb to the rescue yet again! I cant believe I didnt finish it all! So I was looking for a savory app to bring to a party last night and came across these. Thanks for the recipe!! This was exactly what I needed to know. Thanks, Deb for being so inspiring! I know lavash is thinner. After kneading, it was still on the dry side, but came together enough to roll out into the rounds. Oh theres the buzzer now. Ramassage d'encombrants Ustaritz Dchetteries et ramassage d'encombrants. Love the little sprigs of rosemary that are still clinging to the flatbread! I am surprised by how easy it was and how well it turned out. I was impressed with how easy it was to make these and that they came out so delicious! Making good use of the rosemary tree I received for Christmas. 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. Do you actually use the heavy baking pan you leave in the oven when preheating? It was wonderful. Love, love, love!! 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! Love it. 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. We were at culinary school over there and one of them is now a professional chef, but she recently called me saying she was craving that bread i used to make. Would go even better with, well, an entire log of goat cheese or something ;) Im just wondering if my measurements resulted in a higher dry to liquid ingredient ratio than yours (due to flour measuring, flour brand, etc). Its possible to find pareve (non-dairy/non-meat) dough in the Kosher frozen food section or at a Kosher butcher or grocery store. These look delicious and shockingly easy! (ingredients vary yeast, milk, butter). This was a great recipe! Super easy to throw together and the dough comes together really quick. Sorry, it is confusing the way I wrote it. Served with blue corn chips and salsa. An outstanding share! Using a hot pizza stone was a great tip from one of your followers. This flatbread sounds like just the bread to attempt on my maiden bread-making endevour! I just made these, with 3/4 cup of whole wheat flour. Made these tonight and they were SO GOOD and SO EASY I immediately made another batch with truffle salt. I cant wait to try more of your recipes! Does it have to be parchment paper? I found that if I cut the third one in half, I can just fit then all on one sheet. 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. They translate to whole wheat quite well! Id bake it again but I managed to set off our WAAAY too sensitive fire alarm so I am a little nervous about that they werent even burning and only mildly browned! I can almost smell them from here. Ive made this three times so far, with rosemary, thyme, and basil. Thanks. Quicker than going to the shops to buy crackers for a party. I also thought they could have used a little more salt or something as they were kind of floury and bland. I made these the day before yesterday. Ive taken to doing other flavorings as well. :). Getting ready to make a double batch for a wine tasting we are hosting at home tonight. Then I spread the ricotta mixture on the bread and topped it with veggies. What a success! Avocado Toast. 43 followers. I used black salt to top mine. Im trying to stay away from gluten. Still good and worth trying again though. I tried it as-is yesterday and it came out smashing. I have been trying to find a recipe for lavash and none of them seem right. Thanks again, Deb! Love this recipe (my sister also says it is her favorite cracker) and I love making it. Delicious homemade flatbread, here I come! Just made these and they are delicious, thank you so much for sharing! Crispy enough to complement the soft and almost creamy texture of the eggplants. Got all of them on at the same time. This is definitely an excellent, simple recipe to have around. I made these and hummus (with the skins off of the beans, like Deb taught me). This was sooooo good! Maybe half and half? 1/2 pound of hot roast beef, provolone, mayo, toasted on New Orleans French bread. On the first flatbread, I found that I had not rolled it thin enough and it took about 15 minutes to bake. Pure delight. as directed. I just wanted to let you know that you are the absolute fantasticist (not a work, I know) for this recipe. Very easy and very good. 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. If youre itching to make them, I think you should start with him. I used thyme as thats all I had on hand. I dont have parchment. He suggests ways you can use schmaltz instead of oil in the dough (or, I bet, cut in butter). I just leave the dough ball on the counter, with the mixing bowl upside down over it. Thanks! I made them the night before and although they were kept in a Ziploc they lost a little bit of their crispness. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Made this for our Pandemic Thanksgiving brunch platter. So sorry about the awful hold music Ive dealt with that as well, on the phone ;0). Delicious! So thank you for the simple recipes and pumping up the courage with success at the excellent spelt everything crackers. Just an fyi from Canada. But shes cute! Do ahead: Flatbread can be made up to 4 days ahead and cooled completely, then kept in an airtight container at room temperature. Thanks for inspiring me to try something new, smitten! Were definitely going to do a pizza next. Decided to try it with black pepper and parmesan, in the oven now. It goes really great with some hummus (artichoke and spinach, anyone?). plus, it gives ya neat pieces!!! If only I actually had a beach house. I have tested various recipes in my quest for a tender, moist and fluffy flat/pita/naan bread. Love, love, love this recipe! I made these with Zaatar and they turned out great! They baked really fast, even faster than 8 minutes when really thin. <3. these couldnt be easier and are delicious. I think a dipping oil would work well as a topping too. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). I woke up this morning and realized that I did not think of a quick bite for our pre-dinner cocktails. Ive made it a teeny bit thicker so I could slice down the middle and insert a slab of butter Is that bad???!!! People are still raving about the cracker bread months later. Thanks for all the inspiration! The resulting flatbread was a bit floury, but very tasty. I love your site! Hi DebIm 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 blendyum! 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 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. 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. How does one make the rosemary actually stick in the dough without all falling off the second you break it up? I only rolled it into one bigger round. In fact I tried to feed some to the ducks in the park, and they rejected it, I admit I was a little insulted. http://straightfromthefarm.wordpress.com/2008/02/19/artisan-herb-crackers/. I just keep my eye on them and poke the bubbles with a knife so they deflate, but wondering if anyone knows a better way to prevent the bubbles from occurring at all? I made the flatbread today and it is so easy and so delicious! Thank you, Well. We love these, make them all the time, and they get eaten up immediately. Repeat with remaining pieces of dough. Anyway, this recipe is super easy and super quick to clean up after and I will definitely made these again. Thank you for such a great and easy recipe! Too bad I cant use the two of them together. With this recipe being half oil you shouldnt need anything. But in a word: dont! I think I rolled to the correct thinness, and used the parchment paper, etc. Thanks all!! Ovens vary so much, its my first thought. Haha!! My Blog jasons deli flatbread crackers recipe THANK YOU! I must be part hobbit, because good food makes everything better. Cook each side for about a minute, or until beginning to blacken. Believe it or not, Ive never brushed them with olive oil, and they are still delicious. I like everyone else posted here really enjoy this blog, but can I suggest something. I did one batch with no brushed olive oil on top and they were indistinguishable from the ones with the brushed tops. [because I hate waiting for dough to rise, and this was as quick as a blink] It tastes wonderful with lashings of cream cheese and roasted capsicum and cashew pesto. 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. So I swapped the rosemary for basil and added a bit of honey to pair with the nectarine-basil salsa. Great thank you! And so easy! ], 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. i love this recipe and so surprisingly simple! Thanks! Or parma. 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! I was trying out my bread machine. 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. This is fantastic! I made this recipe the other night and tried a variation that comes from my home country (India), salt and anise seeds. Could I make this with fresh ground whole wheat flour? I think youre going to have quite a few new fans, Deb! 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??? How does one make the dough not stick to the rolling pin? I think anyone that has an aversion to baking bread should start with this one. Either the dough or the crackers themselves? $11.69+. 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. 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. My toddler found it irresistible. Also its great idea to add some tomatoe sauce, fresh basil and mozzarella on the top and bake for 2-3 minutes more. Super quick, easy, and delicious. Although I found these flatbreads to be very yummy, I also thought they were very dry. (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 make these often. Hello! This is definitely getting bookmarked and tried out next week (after I go to the grocery store again). Thank you! Thanks! I love your site! I also was a little short on the fresh rosemary so I added some fresh oregano too and it was a good choice. Great for lunch or as a starter. I am making this tonight to take to Sunday dinner. Im inspired by the variations shared by other commenters, too. I made this today. 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 have to post that I love this recipe. Or is the heavy one in the oven used to retain heat or something? I didnt have any problem rolling the smaller pieces on parchment. Emily, wonderful idea to use this as a pizza shell!! Added cilantro, crushed pistachios andslivered sundried tomatoes in oil to flatbread base recipe . I cant wait to try more toppings, maybe flax/sesame seeds? 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. Heat oven to 450F. Made with herbs de provence and cut up into cracker shapes pre-baking. My son asked for hot pockets which I refused to buy. (or more cheese), I love the *idea* of this unfortunately I did not love the end result. So, I am trying to put these in a Tupperware container to take to a potluck, but I keep breaking off a piece to eat! 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. Thanks for making this look so easy I will certainly have to make my own next time. I ground up a bunch of different grains and made this as you said, and it turned out fantastic!!! I had to add extra oil and water. Absolutely wonderful recipe. Should you miss the original recipe. Perfect!! I baked them in a convection oven so did them all at once. I love flatbread but I never even thought about making it myself. 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. Thats the first time Ive cooked bread and it turned out fine!
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