Comments on: Bakery Style Rosemary Flatbread

By: emingrace

emingrace — Sat, 14 Feb 2015 22:59:22 +0000

Just another follow-up comment — this is now my go-to pizza crust recipe! I love how it’s thin but doesn’t get too crispy when you use it as a pizza, and the flavor is just so amazing. I just do a little pre-baking before topping. Love it!

By: emingrace

emingrace — Sat, 01 Jun 2013 02:56:38 +0000

This flatbread is amazing! It makes a ton, so I didn’t even end up baking it all at once–I was having some friends over so I just sent little balls of dough home with them since everyone was raving about it! I served it with hummus and cheese. I will definitely make this again… thinking about turning it into flatbread pizzas! Yum — thanks for sharing!

By: drbettycrocker

drbettycrocker — Sat, 23 Jun 2012 13:25:47 +0000

I’ve made these several times. I now sprinkle generously with coarse salt and fresh cracked pepper before baking. These keep well at room temperature in a sealed container after cooling completely. I love them with Roasted Red Pepper Hummus! Thanks for sharing!

By: sdjenn

sdjenn — Sun, 03 Jul 2011 16:08:03 +0000

Made this recipe yesterday–I used half regular olive oil and half meyer lemon olive oil (note to self, add olive oil to shopping list!) I also sprinkled some parmesan cheese on top prior to baking. SOOOO good. Took some to a neighbor and she about died. Also, way addictive. Definitely will be making again.

By: sweetesttooth

sweetesttooth — Fri, 04 Feb 2011 21:59:44 +0000

I made this recipe a few weeks ago for a work potluck. Everybody raved about them and I had to pass on the recipe to several people! This worked out very well, thank you!

By: veemahree

veemahree — Fri, 21 Jan 2011 16:02:11 +0000

These are fantastic. I love the flaky texture. And like other commenters have said, it goes very well with hummus. I left out the black pepper because I am not a fan. I rolled out the dough between two sheets of wax paper and that worked like a charm; I was able to get the rounds nice and thin, just the way I liked them. I baked on a pizza stone and I think that caused them to bake faster; mine were done in 7 minutes. You better believe I’m making these again!

By: cadia

cadia — Fri, 14 Jan 2011 15:28:42 +0000

I made these yesterday using the recipe exactly. They are so light and flakey!
I did make one change in the rolling process: Take a piece of plastic wrap; Dampen the counter or bread board with a bit of water; Place dough ( one of the 8 pieces) on the plastic; Place another piece of plastic wrap over; Roll out the dough between the 2 pieces (no additional flour needed!); Pull off the top plastic; Place the parchment paper over the dough; Peel the bottom plastic up and flip leaving the dough on the parchment, then oil and salt as above and then “frisbee” the dough on parchment onto the pan in the oven.No mess and easy to roll out!

By: nursebecca

nursebecca — Wed, 12 Jan 2011 01:02:01 +0000

I made mine with whole wheat pastry flour and they produced a very tender, flakey cracker. Made a huge tupperware container and my family ate them up within a few days. Good just by themselves. Next time I will try regular whole wheat flour.

By: sfrazier

sfrazier — Fri, 07 Jan 2011 19:51:28 +0000

These were delicious! Mine cooked pretty fast as well, about 7 minutes. I think next time I would reduce the amount of fresh black pepper. I used a pastry mat for these which significantly reduces the amount of flour needed when you roll them out and makes transferring a breeze. If you don’t own one, this recipe is the perfect excuse to buy one.

By: katief1002

katief1002 — Fri, 31 Dec 2010 20:36:54 +0000

THIS. IS. AMAZING. Just whipped up a batch to go with some homemade roasted red pepper hummus for a NYE get together and for a bowl game tomorrow, and I’m not sure any of it will last until then! It is soooooo delicious an goes perfectly with hummus!