Comments on: crisp rosemary flatbread http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/ Sat, 11 Feb 2012 18:32:23 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Oil Paintings from Photos http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1591388 Oil Paintings from Photos Fri, 10 Feb 2012 19:47:04 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1591388 i read article and found new ideas get her for cooking........ i read article and found new ideas get her for cooking……..

]]> By: Jessica http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1539578 Jessica Mon, 30 Jan 2012 11:24:14 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1539578 I thought I should add that being the lazy, "owner of few cooking utensils" cook that I am... I don't have parchment paper or a rolling pin- I just smooshed the ALL the dough into one huge messy rectangle directly onto a non-stick cookie sheet. I didn't even brush olive oil onto the top. AND IT WAS STILL PHENOMENAL! I thought I should add that being the lazy, “owner of few cooking utensils” cook that I am… I don’t have parchment paper or a rolling pin- I just smooshed the ALL the dough into one huge messy rectangle directly onto a non-stick cookie sheet. I didn’t even brush olive oil onto the top. AND IT WAS STILL PHENOMENAL!

]]> By: Jessica http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1531668 Jessica Fri, 27 Jan 2012 15:50:27 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1531668 My friend just introduced me to your blog yesterday and I found this recipe and had to try it! I have never made bread before and I saw that someone had made a comment that this was a great recipe to try for someone scared to try to make bread. I just finished baking the first one and I just had to come rush back to say thank you for sharing this! It was so good and so so easy! I didn't have fresh rosemary so I just used dried and it was still delicious! Time to get the second one out of the oven! I can't wait to try more of your recipes! Your photos are gorgeous and your recipe choices are wonderful. I'll be checking here daily! Thanks again My friend just introduced me to your blog yesterday and I found this recipe and had to try it! I have never made bread before and I saw that someone had made a comment that this was a great recipe to try for someone scared to try to make bread. I just finished baking the first one and I just had to come rush back to say thank you for sharing this! It was so good and so so easy! I didn’t have fresh rosemary so I just used dried and it was still delicious! Time to get the second one out of the oven!

I can’t wait to try more of your recipes! Your photos are gorgeous and your recipe choices are wonderful. I’ll be checking here daily!

Thanks again

]]> By: Allison http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1503543 Allison Thu, 19 Jan 2012 20:44:51 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1503543 My oven exploded while I was preheating (yes, sparks flew out the vent under the door), so I found myself cooking the flatbread on the grill outside. What a success! I rolled the dough out on foil instead of parchment & kept the lid on the grill while they cooked. This would make a great addition to a summer BBQ. My oven exploded while I was preheating (yes, sparks flew out the vent under the door), so I found myself cooking the flatbread on the grill outside. What a success! I rolled the dough out on foil instead of parchment & kept the lid on the grill while they cooked. This would make a great addition to a summer BBQ.

]]> By: Mark http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1498608 Mark Thu, 19 Jan 2012 01:47:12 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1498608 Quite good. I made a double batch and cooked them directly on a stone. Half of them I sprinkled parm cheese and the other half I made exactly as written. Both were quite good. I think a dipping oil would work well as a topping too. Thanks for the great recipe. Quite good. I made a double batch and cooked them directly on a stone. Half of them I sprinkled parm cheese and the other half I made exactly as written. Both were quite good. I think a dipping oil would work well as a topping too.

Thanks for the great recipe.

]]> By: Marilyn http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1359982 Marilyn Tue, 27 Dec 2011 05:43:02 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1359982 Well. I made them. I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! 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. Thanks for the easy, delicious and great recipe! Marilyn Well. I made them. I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! 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. Thanks for the easy, delicious and great recipe! Marilyn

]]> By: danger garden http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1347766 danger garden Sun, 25 Dec 2011 00:06:57 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1347766 Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! Thank you... Needed crackers for appetizers and did not want to deal with grocery store traffic on Christmas Eve, this is easy and tasty! Thank you…

]]> By: Jackie http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1323141 Jackie Mon, 19 Dec 2011 20:31:38 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1323141 Just found this site and recipe. I made this morning and they are lovely. For the next batch will use for pizza, thanks so much for sharing. Just found this site and recipe. I made this morning and they are lovely. For the next batch will use for pizza, thanks so much for sharing.

]]> By: Stacey http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1297726 Stacey Wed, 14 Dec 2011 18:03:46 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1297726 Just made these and they are delicious, thank you so much for sharing! I added about a tablespoon of extra oil (used EVOO) and skipped the rosemary but topped with a middle eastern blend of spices called Za'tar. Very similar to a traditional bread my husband's family makes back in Lebanon. The second round is baking now with cinnamon sugar on top :) Thank you again, LOVE your site. My Pinterest board is full of your recipes! Just made these and they are delicious, thank you so much for sharing! I added about a tablespoon of extra oil (used EVOO) and skipped the rosemary but topped with a middle eastern blend of spices called Za’tar. Very similar to a traditional bread my husband’s family makes back in Lebanon. The second round is baking now with cinnamon sugar on top :) Thank you again, LOVE your site. My Pinterest board is full of your recipes!

]]> By: wenders http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1288886 wenders Mon, 12 Dec 2011 15:37:38 +0000 http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/#comment-1288886 I made this for the first time for this year's thanksgiving to go with Brie en Croute. Awesome. Perhaps my oven runs hot and I probably had uneven rolling, so there were not just brown spots, but more like burn spots. 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. Made 3 batches. I originally mixed up a double batch, but multi-tasking is not my strong suit, and two of my flat breads were in the oven too long and were brown, hence, made another batch. Love how EASY this flat bread is to whip up. 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. My daughter declared it her comfort food. Thank you! I made this for the first time for this year’s thanksgiving to go with Brie en Croute. Awesome. Perhaps my oven runs hot and I probably had uneven rolling, so there were not just brown spots, but more like burn spots. 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. Made 3 batches. I originally mixed up a double batch, but multi-tasking is not my strong suit, and two of my flat breads were in the oven too long and were brown, hence, made another batch. Love how EASY this flat bread is to whip up. 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. My daughter declared it her comfort food. Thank you!

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