Comments on: Bakery Style Rosemary Flatbread

By: Culinary Capers

Culinary Capers — Wed, 19 Jan 2011 23:44:22 +0000

Hi All! I found it rather delightful that a few people thought this was a poached recipe! I’m sure not claiming it’s original… what bread recipe is? everyone has their own special version of sandwhich bread, hummus, pesto etc, all with a slight variation. I call it bakery style because it’s just like the flatbread crackers sold in whole sheets at bakeries…and sometimes in comercial packaging. I developed the recipe from my tortilla recipe through trial and error and lots of tasting of the boughten varitey when I was a young teen…so not to sound like an old lady…but that was quit a while before Epicuris posted their version (and FYI, smittin kitchen gives credit to them for her version),. I dont know about you my cooking friends.. but I find it very amusing when cooks illustrated and such touts a great new method and it’s something I had learned long before by simple trial and error… and the amounts are like the other recipes…but then…I just guestimated them when I posted the recipe online.

By: Natalie (Perrys\' Plate)

Natalie (Perrys\' Plate) — Tue, 11 Jan 2011 06:14:43 +0000

Amber – Thanks for the link. The measurements are different in that recipe, but yes, the ingredients are the same. I would imagine most flatbread recipes have the same basic ingredients.

By: Janice

Janice — Sat, 08 Jan 2011 17:14:07 +0000

I’ve been making a similar recipe for years–from Epicurious. Here’s a tip from them that makes this even easier: roll out your flatbread ON the parchment paper. This way you can make them as thin as you please and just lift it right on to the hot sheet pan. I’ve also made batches ahead and kept them in the freezer for at least a month.

By: Monique

Monique — Sat, 08 Jan 2011 04:15:17 +0000

For the thinnest crackers a pasta machine works great.

By: Fran

Fran — Fri, 07 Jan 2011 22:21:39 +0000

i made this recipe a while ago from the smitten kitchen

By: Amber

Amber — Fri, 07 Jan 2011 18:46:46 +0000

To give credit where credit is due, this recipe was in Gourmet Magazine over two years ago:

http://www.epicurious.com/recipes/food/views/Crisp-Rosemary-Flatbread-242841

By: JAK

JAK — Fri, 17 Dec 2010 05:07:23 +0000

Oh thank you for this! Was looking for something healthy to eat my hummus with! Settled for rosemary/olive oil triscuits. This is SO MUCH BETTER…

By: Anna

Anna — Tue, 14 Dec 2010 23:45:22 +0000

this looks so awesome. yes, i WILL try it over Christmas break when all my finals are O-ver!

By: lila50

lila50 — Tue, 14 Dec 2010 23:31:03 +0000

Looks amazing! Can you bake ahead and store this for a few days?

By: Malena

Malena — Mon, 13 Dec 2010 21:04:11 +0000

This is the most delicious cracker/flat bread I’ve ever had. I will never buy again. I didn’t have fresh rosemary so I only used cracked pepper. I also didn’t sprinkle with salt. They were PERFECT with hummus and the next day with chicken salad.