12 Reviews
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emingrace on 5.31.2013
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!
drbettycrocker on 6.23.2012
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!
sdjenn on 7.3.2011
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.
veemahree on 1.21.2011
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!
bstinz on 1.11.2011
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.
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emingrace on 2.14.2015
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!
sweetesttooth on 2.4.2011
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!
cadia on 1.14.2011
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!
culinarycapers on 12.10.2010
Thanks for the reviews and comments!
love all your changes and ideas… the sprouted wheat flour sounds awsome! black pepper and rosemary were born to be together
all purpose white gives very tender crackers, white bread flour is easier to roll and transfer but makes a little sturdier cracker.
whole wheat flour, rice flour, etc will make it harder to get really thin and the dough will be more brittle, so rolling on the parchment paper is a perfect solution!
Ellasnanna on 12.6.2010
I just made this, it is SO good, my sis and I are always trying to find ” that perfect recipe ” for crackers , we don’t have to look anymore. We LOVED this. Thank you so much for sharing