Comments on: crisp rosemary flatbread

By: katie

katie — Thu, 05 Nov 2009 02:54:32 +0000

I have to post that I love this recipe. I am absolutely hooked and have made this dozens of times – it takes about 15 minutes start to finish and I’ve got the recipe memorized by now, so it’s really a no-brainer to make with soup, salad, anything. Way tastier and healthier than store-bought crackers or snacks. If anyone out there is debating over this one, definitely go for it! It’s delicious.

By: Jen D

Jen D — Wed, 04 Nov 2009 19:10:41 +0000

Just found this site. Very fun! My turn to bring the letter snack to preschool this week. I made this recipe to create little crackers using dog and duck playdoh cookie cutters. My son asked for these for D week at preschool. They are going to smear a little Nutella on them for “dirty’ dogs and ducks. Thanks.

By: Randi Lynne

Randi Lynne — Wed, 21 Oct 2009 15:58:26 +0000

I have had this recipe bookmarked for a long time and finally made it today. I put all the bread in at once (2 on a baking sheet and 1 on a stone). The one of the stone did not get crisp and brown on bottom like the ones on the stone, but they all taste very good. This is so easy and delicious, can’t wait to make it again!

By: Veggiesaurus

Veggiesaurus — Fri, 18 Sep 2009 15:11:07 +0000

I love fresh rosemary! I saw this recipe and just had to make the rosemary flatbread. I avoid using refined grains, so I substituted whole wheat pastry flour for the all-purpose flour. (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. In this case I suspect regular whole wheat flour would work as well.) The recipe was very easy to follow and produced a beautiful batch of flatbread. Overall I found the flatbread to be yummy, so much so that before the second flatbread had finished baking, I’d nibbled my way through half of the first cooling flatbread. On the first flatbread, I found that I had not rolled it thin enough and it took about 15 minutes to bake. And for the next two that I rolled out properly thin (really thin), I found 12 minutes to be optimal. (I am also at about 4800 ft elevation, so that may have impacted my baking time? Maybe I should have increased the temperature?) Although I found these flatbreads to be very yummy, I also thought they were very dry. I will probably make them again, but will expect to serve them with something with more liquid to help offset the dryness. Thanks again Smitten Kitchen!

By: MedinaLakeGirl

MedinaLakeGirl — Mon, 14 Sep 2009 01:25:23 +0000

Made this tonight to go with fresh cheese. Unfortunately the cheese hasn’t drained enough yet, but the flatbread turned out well. The first two were a little thick and the last two were a little thin, but that just means next time I make them they should be perfect, right? This is my first time making any type of flatbread, so I’m pretty happy with the result (and somewhat impressed with myself). I do like the rosemary, but my hubby isn’t a huge fan, so I might try oregano or some type of seeds next time. Thanks for inspiring me to try something new, smitten!

By: Amanda

Amanda — Tue, 08 Sep 2009 03:33:09 +0000

I’m pregnant, and have been in a baking mood lately. I discovered your website this morning, tackled the homemade marshmallows earlier today, started the dough for graham crackers, and was hungry/bored at about 11:00 tonight, so decided to see what other yummy recipes were on your site, and found the flatbread recipe by clicking “Surprise Me” a couple times… I’m eating it now… lol! Very good, and just as easy as you said!

By: Lisa Dusseault

Lisa Dusseault — Mon, 07 Sep 2009 21:43:30 +0000

I found this recipe after trying some delicious commercial (small bakery) rosemary flatbread. This recipe makes even better flatbread! Thanks!

By: Heidi in DF

Heidi in DF — Wed, 02 Sep 2009 02:43:15 +0000

Just made my second batch of this in a week…my husband and I both love it. Tried it with whole wheat flour this go round and it’s fine but a little too heavy for my taste. Might try a mix of white and wheat flour next time.

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. I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesn’t rise?

Truly, it’s a small complaint because it is disappearing rapidly…gotta run to get my share :)

By: Tyra

Tyra — Tue, 25 Aug 2009 04:48:49 +0000

Just came across this recipe tonight. Guess what’s in the oven right now (at 11:45pm!!). Yum!!!!!!

By: agl

agl — Tue, 07 Jul 2009 20:00:15 +0000

I made these this weekend with tarragon and chopped, rosted, sweet onion. Very good, but I overbaked the edges. Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldn’t have. I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian.