flatbreads with honey, thyme and sea salt

Crisp flatbread. Fruity olive oil. Nutty cheese. Warm honey. Faintly crunchy sea salt. Fresh thyme. I can probably skip the rest of the post, as what else is there to know? You might like all of these things separately but together: welcome to my latest addiction.

sea salt, olive oil, honey, cheese, thyme

This is straight off a restaurant menu, though I’m always a bit embarrassed to mention than lest someone from the kitchen of this impeccable restaurant be reading along at home and feel insulted by this bastardization of their worthy efforts. Maybe I got it all wrong. Maybe my memory failed me. Maybe they spent 24 hours kneading the dough to this work of flatbread art and I have the audacity to suggest that you can get equivalent greatness from something that comes together in 5 minutes. My aim to extol, not insult so let’s just call this an approximation of it.

spanish cheese

Alex and I got to sneak out to a restaurant on 9th Avenue the other night and proceeded to ooh and aah over every single thing on the menu. Seriously, ask me about the bacon wrapped quail! Just ask me. Oh wait, you don’t have to ask me because I’ve spoken about nothing else since Wednesday. We’d had enough txakolina (also perfect, barely sweet, so summery) that we weren’t feeling the need for dessert, but decided to get just one more thing off the tapas menu and I want to say that this is the perfect summer non-dessert. It wasn’t designed as dessert but it’s such a wonderful meal-ender (with, perhaps, another glass of wine; I admit nothing!) that I had to find a way to share it with you. And hopefully get some photos before someone ran off with it.

olive oil well
rolled thin

So I hacked it from my previous favorite crisp flatbread recipe, one from Gourmet (sniffle) three years ago, to make something new. First, I baked in some nutty cheese at the end, before adding honey, sea salt (because honey against sea salt is just… just… perfect) and a few fresh thyme leaves. We ate it hot — promise you’ll eat it while it’s still hot — and marveled at the cheese/salt/honey/olive oil combination that did not exist for us before Wednesday, but will now become a staple. Hooray for new staples.

mahon flatbread, thyme, honey

One year ago: Mango Slaw with Cashews and Mint and Thai-Style Chicken Legs
Two years ago: Blueberry Boy Bait (P.S. It worked!) and Lemony Zucchini Goat Cheese Pizza
Three years ago: Watermelon Feta Salad
Four years ago: Ratatouille’s Ratatouille

Crisp Flatbreads with Honey, Thyme and Sea Salt
Flatbread base adapted from Gourmet; recipe inspired by Salinas

These crackers fit squarely between dinner and dessert. It goes well with a cheese course — oh, wait, you don’t have cheese courses with each meal at your house? Yeah, us neither, sigh — or at a cocktail party or maybe as a little summer afternoon something-something with a glass of wine or even as a dessert for people who do not throw themselves wholly into sweet things. The crackers play off the nutty cheese which plays off the slick of honey and faint crunch of sea salt with bits of thyme throughout and together they are even more than the sum of their parts. And they take no time to make.

As for the cheese you use, the restaurant uses a Mahon, which I was able to find, but I daresay you could try any other aged nutty cow milk cheese instead, or even a hard salty cheese like Romano or Parmesan instead. Yes, that’s a wide range. Mostly, it’s about a flavor you might enjoy here.

Makes about 16 flatbreads

1 3/4 cups (7 3/4 ounces or 220 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 cup (118 ml) water
1/3 cup (79 ml) olive oil
2/3 to 3/4 cup (about 3 ounces or 85 grams) grated Mahon cheese (see above for replacements)
1/3 to 1/2 cup (79 to 118 ml) honey
1 tablespoon fresh thyme
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet or pizza stone on a middle rack.

Whisk together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. It will feel quite oily (but just think of how great your hands will look later!).

Divide dough into 4 pieces and roll out 1 piece at on a sheet of parchment paper into a longish irregular rustic shape; mine were about 12″x6″. The dough should be rolled thin and it be crazy oily and you’ll think I’ve lost my mind suggesting that it will make anything but a mess, but you’ll see in a few minutes how perfectly ungreasy it bakes up, promise.

Slide rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, until lightly golden. Leaving the oven on, remove tray from oven and quickly sprinkle with 1/4 of grated cheese. Bake an additional 3 to 4 minutes, until browned at edges and in thinner spots. Remove flatbreads from oven a final time, quickly drizzle each with honey (1 used about a tablespoon per flatbread, but the restaurant used more; they were truly flooded with honey and it was delicious), sprinkle with sea salt and garnish with thyme leaves. Cut each cracker width-wise into 4 sections (about 3″x6″ each) with a sharp knife. Repeat with remaining pieces of dough. Serve warm.

Do ahead: Should you want to prepare these ahead of time for a party, I’d bake them including the cheese about 1 minute less than needed. Shortly before you’re ready to serve them, re-toast them in the oven and then drizzle on the honey/thyme/sea salt.

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293 comments on flatbreads with honey, thyme and sea salt

  1. Amy

    Oh jeez, you sold me after the first paragraph. They sound and look so fantastic– I can’t imagine a more perfect texture or better flavors. (by the way–what beautifully fruity and green olive oil!) Can’t wait to try this out.

    Ahh, and I still need to try your foccacia with grapes and rosemary, too! You’re always posting recipes I can’t help but add to my list of things to make. But really, this is first on the list now!

  2. Oh how I wish I could go to that restaurant! If only it weren’t across the country. So I’ll just have to make your delicious flatbread. Thanks for sharing! Great flavor combo!

  3. I just had a flatbread like this last night. Along with the thyme it had oregano and a few other things, it was a zaatar mixture and it made for an amazing flatbread. I’ll have to try this one soon! Thanks for sharing.

  4. My husband LOVES eating crackers for dinner (when I’m not around to do the cooking). I can’t imagine how excited he would be if I told him I were making this for dinner this week!

  5. tj

    …This looks and sounds exquisite in its simplicity! I can’t wait to try this – thank you! :o)

    …And bacon wrapped quail? Oh my. *swoons*


  6. Deanna B

    I’ve been living off of the rosemary flat bread, but this? Is brilliant. I imagine them being the star of the cheese tray. Maybe with some fresh figs and a creamy blue cheese.

  7. txakolina!! We just broke down and bought a case (yeah, that should make you feel better about that extra glass with dessert)…insanely perfect summer wine. Oh, and the flatbreads look delicious!

  8. oh, dear. sweet, savory, simple perfection. i’m obsessed pairing up sweet and savory flavors together, and honey and thyme just work so well together, don’t they? they’re soulmates, as far as i’m concerned.

    during the summer, the simplest things are usually best, and this flatbread is certainly no exception. gorgeous!

  9. Sam

    We really should have a cheese course. I don’t know why we don’t. I loved your first flatbread post and I can’t wait to try these!

  10. Anne in MO

    This looks amaaazing. I can’t wait to try it!

    And I just want to say I absolutely love your site and your recipes! Everything I’ve made from here has been to die for. Tonight is a SmittenKitchen night: I’ve got your mushroom soup simmering on the stove and an upside-down pineapple cake cooling on the counter. Thanks for making my husband think I’m an awesome cook!! Can’t wait for the book. :)

  11. There’s something about honey and thyme that’s just perfect. This year my hamenstashen included pine nuts with honey and thyme. It was this glorious mix of sweet and savory. And now to try this combo with salt? HELLO!

  12. Our local ice cream place was serving olive oil ice cream this weekend and it was a-mazing. So, I’m all for semi-desserts that have a good savory edge, or savory things with a hint of sweetness. Can’t wait to try it out.

  13. Amanda Jean

    How do you think this would fare without the cheese? They look utterly perfect but dairy and I are not friends. I am beginning to dabble in breads and this looks like a really great intro, but it seems like one of those things in which the cheese makes it.

    Thank you, as always, for the artwork you bless us with. That second picture fills me with so much joy.

  14. Melissa

    I think that perhaps I might have to make this to serve with the ricotta that has somehow become a staple at our house!

  15. This reminds me of one of my favorite things my college ever made (I’m positive that they served really good food to convince us to stay through all 4 years): toasted baguette topped with warm goat cheese, honey, and what I think was paprika. I ate more of those than anything else they had out at dinner that night. I think you’d like the flavor combo judging by the above (ridiculously delicious sounding) recipe.

  16. I don’t think I’ve ever had honey and sea salt together before, but the combination sounds just delicious. What other ways do you combine the two? And thanks for passing along a new restaurant suggestion! Sounds delicious!

  17. I have been into flatbreads myself lately. Caramelized onions, goat cheese and arugula on crispy flatbread but I am ashamed I didn’t make the bread myself. Honey, sea salt and thyme sounds like the next plan and easier. Thanks.

  18. This is the first recipe that I’ve ever read, thought, “that looks amazing, I have everything for it, I’m making it now!” And I did just that. I love your blog, your writing is hilarious and your photos are beautiful. Thank you for doing what you do!

  19. Kadee Barrett

    Long time reader, first time commenter, but this post pushed me out of lurkdom. From the moment I read the title, I have been drooling over the thought of these. I cannot wait to make these as soon as physically possible. The salt and the honey and the olive oil, what an amazing combo, plus thyme? I never would have thought of it myself but now I can’t get it out of my head. Reminds me a bit of one of my favorite desserts; vanilla ice cream with the best, fruitiest olive oil you can get drizzled over and some sea salt to top it off. Now I’m thinking I need to try it with a drizzle of honey added to the mix sometime!

  20. I love making flatbread!! The only problem is, I always eat it all myself. SO this is going to be a challenge. :) But, I have some Avocado honey I have been saving for a special purpose, and this is IT!!! Thanks so much, glad you had a date night. :)

  21. Susan

    I’m still in love with your last flatbread. When I make them I roll them really, really thin and added thyme to some and poppy seed to some and broke them into shards when they were cool. Never thought to baste them with honey and use cheese too before salting them. Will def try this.

  22. Oh My Goodness. These look amazing! And I love the cheese/salt/honey/thyme combination. How could I have existed without realizing this?! Thanks for enlightening us!

  23. Joy

    All my favourite things together! This is the second time you’ve done this with a recipe. This looks great for nice light simple at the end of a meal.

  24. flatbreads now don’t have to be left to dip only, they can be smoothered with something like you just did and savoured. Such a light treat for summer.

  25. Hi Deb,

    I don’t know if you’ve ever been asked this before, but how do you keep your weight down with all the delicious food you make and are exposed to?

    Just wondering. (And also none of my business, but I’m nosy like that.)



    1. deb

      sparkly — Hardly! I have no problem exercising portion control (e.g. I had 2 of the 16) but the sheer amount of cooking/writing/book stuff I’m doing right now is definitely cutting into my gym time. One more reason I look forward to delivering the manuscript!

  26. I love this! I’m currently obsessed with making it on the grill – I wonder if this would work that way, or if the dough is too delicate? One way or the other I’m trying it, and thanks! :)

  27. jen

    omg!! (can’t believe i just said that!) i have loved this site from the moment my mom turned me on to it but i don’t think i have ever been so inclined to make a recipe at 8am as i am right now! these look gorgeous! i’m a appy spread dinner gal so these are right up my alley and thyme is my new obsession!! thanks for fueling my fire! honey, cheese and thyme? oh my!!!

  28. While I love making rustic breads and pizzas, I admit I’ve never tried flatbread. The time has come!

    Mahon sounds like an excellent cheese to top the flatbread with. I looked it up and learned that it is a Spanish cheese originating on the island of Menorca, characterized by a lemony, tangy flavor. I might also try an Italian Fontina cheese for a more delicate and nutty taste.

  29. carmen

    have you ever tried the honey from turkish preserved figs (in honey)? i had it a couple weeks ago and it blew my mind, but i haven’t been able to track it down in a store yet (i’ve only tried one store though).

  30. Becca

    Also a long-time reader, but first time commenter. These look amazing ! I think I might also try to add some spelt flour as another reader suggested. One question I had was how they are at room temperature? i.e. do they have to be served warm?

    On the thyme/ honey note, I have to recommend one of my favourite summer recipes: the Apricot-Thyme Galette, originally from Cooking Light magazine. It has the honey-thyme combination with the addition of an apricot jam glaze and an almond flour crust. I always taste apricot when I eat thyme now. (

    Thanks again for all the wonderful recipes and photos, I always turn to smitten kitchen when I want to cook something to impress. :) Good luck with the cookbook, I’m looking forward to it!

  31. Patsy

    I have a tendency to do this with leftover pie crust + sliced apples. Everyone thinks it’s better than pie (!?!), and can’t believe there’s cheese on it. But that salty bite with sticky-sweet honey is to die for.

  32. catherino

    First of all, this is going straight onto the “to make soon” list – secondly, has it really been 4 years since you did “Ratatouille’s ratatouille”? I made that dish for my then 6 year old son (now 10!) and it’s been his favorite ever since. Time does fly.

  33. These look amazing, and obviously baking is not a problem for me in the summer heat given the amount of cookies and cakes that have come out of the oven in the past couple of weeks. I’ll have to add this to the list!

  34. love ur pics and this looks heavenly. adore the pic of ur little boy running away with the fries. wish my non-eating toddler the same age would pull that on me.

  35. Katie

    Hi Deb,
    Can you help a girl out? I’m embarrassed to say I don’t know what “any other aged nutty cow milk cheese” might be, but hungry enough to fess up and ask you. I’m sure it’s right under my nose at the market, but I’d love your clarification. This (and everything you make) looks amazing!


    1. deb

      Katie — There are literally hundreds of cow milk cheeses that have been aged. But really, this recipe works with many other cheeses. Just use something with a flavor you like — preferably a bit salty and/or nutty, and I promise it will be good.

  36. Nice. I have been known to just dip Parmigiano Reggiano chunks into clover honey. Mmmm. I’m not ashamed, but flatbread and thyme sure would dress it up a bit! Thanks.

  37. WoW! You read my mind–I knew you had super powers! Last wednesday I was searching online, and smitten kitchen for a yeast free pizza dough recipe. I gave up and decided to make flat bread (flour, salt, baking powder and oil) with prosciutto, arugula, and parmesan. It was okay, but lacked something. I’m trying this recipe tonight, I know it’s going to taste much better….

  38. Cindy

    My company (dear friends) just left my home. Twenty of us together for a weekend of fellowship. We had a wonderful time. One of the best parts was THE FOOD!!! Thank you, Deb for all of your wonderful, tasty, decadent and practical recipes. We tried the “not your mama’s coleslaw”, triple-layer double chocolate cake, strawberry rhubarb pie, and french toast casserole. Loved them all! Can’t wait to bake up some of these this afternoon. They’ll go lovely with some hummus for a light and easy summer dinner. I hate turning on the oven in 88 degrees with high humidity. Maybe I’ll try them on the grill….

  39. Made and devoured this evening. It is deffinatly going on the snack list. Next time
    I will try with crumbled goats cheese and chopped walnuts along with the thyme & honey. Nom

  40. Oh yes…I could TOTALLY get into this. I’ve been super obsessed with honey lately–collecting all different kinds and pairing it with everything. My favorite right now is this great creamed orange blossom honey that I get from a nearby farm delivery service. I pair it with ricotta a lot, but I bet it would be brilliant with this!

  41. I used to work in a place that made honey ice cream with its own honey produced in what was essentially an attic. I LOVE the stuff, never had it with flatbreads before – which look absolutely stunning by the way. In some kind of reply to an earlier post – this probably is heaven. Will have to adopt this recipe.

  42. Wow. I’ve never had anything where honey and sea salt are playing together, and this really, really makes me want to give it a shot because it sounds different and stunning and like something that would be perfect in our home. Yum! Thanks for sharing!

  43. Thyme!!! I am so excited for a recipe with some thyme in it!!! I have a crazy thyme plant and needed new ideas…so excited to try this out…thank you :-)

  44. I love this combination of flavors! This reminds me of a flatbread I had while in Italy – the honey + sea salt + cheese – it doesn’t get any better. Thanks for the recipe!

  45. I’ll echo the honey question… what kind did you use? And have you tried a couple? I am certainly partial to sourwood honey (very hard to find outside the NC mountains), but I have 3 or 4 kinds of honey in my pantry now, and I’m not really sure which one would go best with this… Would you want something with a strong flavor, or would that almost overpower what seems like a cast of fairly subdued flavors?

  46. Well. There goes my vague attempts to eat healthily again. Because you see, now I HAVE to make these delicious crunchy bits of tastygoodness, AND I will have to purchase a block of manchego or possibly stilton that is at least as big as my head to go with it. Sheesh!

  47. Nicole

    I like to serve manchego drizzled with lavender honey and sprinkled with a few lavender bits and Maldon. I love the floral, salty, sweet combo. So now, I can just bake it right on the cracker!! Thanks for the inspiration!

  48. Sarah vL

    Can’t wait to make these!!

    Also, I saw your post on Cup of Jo today and loved it! Thanks for sharing a bit about your daily life. (And as a nanny myself, it always feels really good to hear a parent praising their nanny and talking about how wonderful they are, because we really do love the children we care for, and it’s great to know we’re appreciated!) :)

  49. holy yummo! i have been into making crackers lately – so this is right up my alley. honey and rosemary and salt – oh my! i might add some cracked back pepper too. thanks for the recipe.

  50. I with the post above.. cracked black pepper and rosemary on flat bread.. It is simply awesome. You have to love simple great foods like this..

  51. Colleen

    This reminds me of one of my favorite (even easier) cheese and honey snacks (and the reason that I keep a can of feta in the fridge most of the time in case of an appetizer emergency).

    Broiled Feta with Honey and Anise (no idea where it came from)
    a few T honey
    a tsp or so of anise
    combine and heat gently to infuse the honey with the anise
    Lay 1″ thick slices of feta on aluminum foil on a broiler pan
    Brush cheese with olive oil
    Broil 2-4 minutes, watching almost continuously, until the top of the cheese is brown
    Remove cheese to plates — drizzle with infused honey- eat immediately optionally with some starch form (bread, crackers, etc)

  52. I am sooooo excited about this. I was just lamenting how I still buy boxed crackers, even though I make just about everything else. What are your thoughts on any whole grain flours in this recipe? Texture/flavor suggestions? Like others, I was thinking spelt, but not sure if they would get too crumbly? PS. LOVE Mahon cheese. Woot woot!


  53. Wow, beth # 47, where in the world did you go to school that they offered toasted baguettes w/ goat cheese? I survived on golden grahams cereal, ice burg lettuce salad(ick), and mint chip ice cream cones my freshman year, honestly I did! The food was just so awful.

    Someone asked about the grill—I have a pizza stone dedicated for our grill (dedicated only b/c it turns a very dark black and we use it to cook pizzas a lot outside) and I can’t see why it wouldn’t work here as well. I imagine placing directly on the grill rack w/ such a thin piece of dough might be a disaster, but perhaps even some foil if you don’t have a stone?

    I am excited about this one. Yummo. I just need some cheese and I’m ready to go- can’t wait.

  54. CAM

    I wonder if Lavender would make a nice substitute for the thyme? It’s lavender season here in WA and I’ve got a bunch of culinary buds to use…

  55. You are the mastress of delicious simplicity. A flour-oil cracker with thyme, cheese, honey, and salt? Put it that way and it sounds rather ho-hum, but that looks amazing! I would never have ordered it off a menu, to my detriment, obviously. Glad you’re a better orderer than I am. I’m thinking a lovely afternoon snack (between a light early lunch and a late salad dinner) with a tall, chilled glass of dry as a bone chardonnay. Mmmm…

  56. PB Fiend

    This looks delish! Deb, would I be able to make these a full day before (less one minute of baking time as noted in recipe) and reheat the next day? Apologies if someone else asked this, I scanned but did not see this question already. Thanks so much for making our lives so delicious!

  57. SEC

    Hi Deb, Just wanted to say I loved your interview on Joanna Goddard’s site today. You have such a great attitude and are so down-to-earth. And as I said over there, nice to see you in front of the camera for once!

  58. Tom

    I totally understand the flavor combinations. Several years ago I served a cheese course at a formal dinner that included honeycomb (the natural product, not the confection) and it was a revelation. If only I’d had these flatbread to go with, but hey, there’s always next time! Cheers!

  59. Jennifer

    Hi, Deb
    Love the food! It’s always fabulous,but I think we need a new backdrop for the photos. The black speckled counter top is wore out. I hope I’m not considered a rude commenter, just thought you might find the feedback helpful.

  60. hi there! i have to say, this recipe totally inspired me. i don’t usually like to make bread (for fear of “messing up”) but this looks so simple that even a non-bread-maker like me can feel confident. plus, i have been in a food rut lately and nothing has inspired me…UNTIL now! =) dramatic? maybe..but this still sounds delicious! thank you!

  61. Colleen

    Made these yesterday and finished the leftovers tonight. Definitely the hit of the night. I saw the recipe yesterday and knew I had to make it so I raided my MIL’s garden for the thyme. Awesome!

  62. I made the Martha Stewart version of these crackers recently, and had great success using my pasta machine to roll the dough really thin. It works perfect, and you don’t have to use any oil if you don’t want.

    Your crackers are beautiful, as is all the food on your website! I aspire to be half as creative as you are as blogger and foodie!

    -Jordan at Mad’s and Marathons

  63. I’ve never thought of honey with olive oil but I bet the combo is quite yummy. On a 30 day vegan challenge (day 10 down yay) but once done I’ll definitely try this! In the meantime I’m tempted to try it plain. Still bet its good even without honey and parmesan.

  64. That looks so delicious! A perfect way to highlight the fresh thyme from my plant.

    Do you think it would be possible to substitute whole wheat flour by adding a little bit more water?

  65. Gina

    I made this tonight because DH was craving a crunchy snack but the usual popcorn or tortillas and salsa just didn’t appeal to him. Usually, if the staple snacks don’t appeal to him, I let him go hungry unless he has some other suggestion (I know, mean wifey!). Luckily, tonight I was feeling rather generous and I thought about this great little recipe I had read a couple days ago.

    Can I just say that this is just the most amazing combination of crunchy, sweet, salty and savory! I finely minced a clove of garlic, and added it along with a pinch of thyme and oregano to the dough. The rest I left mostly as-is, but with a bit of a shake of oregano on top with the thyme. Delicious. They were gone by the time the next one came out of the oven. Loved this quick, simple recipe! Definitely bookmarking this for future snack cravings!

  66. Rebecca

    Today I made plain flatbread using this recipe. I served it with hummus for our “it’s too hot to cook” lunch. Delicious! I’ve had trouble in the past getting crackers thin enough with just a rolling pin. No trouble at all with this.

    I’ll make the honey/salt/thyme variation tomorrow. Thanks!

  67. Jamie

    I have started an herb garden that is doing fairly well – except for the thyme! So of course, everywhere I look – delicious recipes with fresh thyme! *shakes fist at the sky*

    Seriously, tho – those look outstanding.

    I discovered this site about a month ago and have been obsessed ever since. I’ve made several recipes and they come out wonderful. I made the marinated roasted peppers as an appetizer for my 4th party and they were a big hit – as was the chocolate pudding pie. Wonderful site, Ms Deb! Thank you!

  68. Steph

    I had major munchies so I tried this w/ a multi-grain baguette I had lying around and (shame of all shames) a pizza place parmesan packet. Ran outside to pluck thyme while the bread, olive oil, and cheese toasted to a lovely golden brown. Stole some of my roommate’s honey, tore the thyme leaves off and voila, I was in 10pm adulterized gourmet heaven! Thanks so much for sharing =)
    P.S. I have so many of your amazing recipes bookmarked but this was the first time I tried one Immediately after reading it!

  69. Nico

    Made this with pecorino romano. Seriously? This recipe is my second Smitten Kitchen favorite. My first, you ask? Why, the concord grape foccacia bread! I’ve made it 4 times! Speaking of which, concord grapes are almost in season.

  70. Elle Marie

    This is truly a beautiful recipe! I can’t tell you how many times I’ve had an overwhelming urge to bake bread and am defeated by Large Life Questions (“Why spend six hours baking bread when my husband/family/friend/forgotten hobby/messy closet/dog is calling me? Should I make baking bread part of a routine that can’t be interrupted? Why am I such a nutcase?”) or the fact that I have no yeast and the store seems sooo far away… Now, instead of helplessly searching the wide wide world of internet for a cracker recipe and giving up, I will do this. Thanks for your delightful sense of humor in writing these recipes, your understanding of panicky bakers like me, and sharing simple things that seem to make life better. :) All the best!

  71. Bliss

    I make a lot of your recipes – your archives are actually the first place I look if I need ideas or already have something in mind – but this was the first recipe I actually saw and had to make RIGHT NOW, and I even planned dinner around them. Fortunately, I managed to not screw them up. Even with mediocre (read: cheap) cheese, they were fantastic! Thanks for this and every other recipe!

  72. Kim in MD

    This looks absolutely delicious, Deb, but can I just say how adorable Jacob is? Seriously…that is just the cutest picture of him! I don’t blame him for snatching the oven fries, either! ;-)

  73. Hooray for new staples indeed. What a great recipe this is. I love flatbreads that are slightly cracker-y and I can’t wait it to give this a try.
    I think I’ll use the thyme honey that my aunt sent me a while back from Greece to top them off.
    Thanks Deb!

  74. This will probably forever define me as weird (hey, I live in Germany, where the average kitchen contains at least four kinds of honey), but what kind of honey works best as drizzling honey, and what kind works best with these flavors? Most of the honeys I have are nowhere near liquid enough to be drizzled, so that is why I wonder.

  75. You must have been so please with these, they look absolutely perfect in texture and crunch…so thin! I miss crackers being gluten intolerant…so I tweaked a gluten-free version and posted them. Look for them under Almond Cheese Cracker on Can’t wait till your book comes out!!

  76. I look forward to making this. I haven’t had much success with crackers or anything that needs to be super thin. I’ve heard you can pass this kind of thing through a pasta machine to get an even thinness? Too bad I just returned the one I was borrowing back to my friend two days before this post. =) I guess I’ll try my rolling pin skills again.

  77. Amazing! I know what I want to make with my new KitchenAid! I just made your Challah bread recipe yesterday and it came out so well.

    I’m excited to try the flatbread next. I love it so much and it would be great with a green and black olive hummus!

    Deb, would you be willing to try making the green and black olive hummus? I love this particular hummus and usually I have to get it from Trader Joes, but I would love a good recipe to make it at home.

  78. Laura

    Lordy…I made these last night, but with parmesan. DH totally loved them. I also made Rosemary/Parm, and a Fig/Chevre/Honey/Balsamic which was Absolutely Divine. Thank you so much- can’t wait to play some more!

  79. Oh man! Deb, you keep killing my diet! But this recipe is yet another one that is totally worth the cheat! I can’t wait to make it! BTW…made your watermelon lemonade last weekend. Just added a bit of limoncello…yum!

  80. DS has been bugging me to make crackers – I think I’ll try this recipe instead! Plus I have thyme in the garden with which I have done nothing so far this yr…

  81. I think I’m going to try this tonight with the leftover smoked mozzarella in our fridge and the fresh basil on my porch. (We are moving in a few days, so I’m trying to use up what we already have in the fridge!)

  82. Beth

    Hooray, another application for the flatbread/cracker recipe! I’ve made it so many times, I’ve memorized it. We refuse to buy store bought crackers any more given how easy and delicious this recipe is. :)

  83. Baking powder? Really, I had no idea flat breads could be made with baking powder! I believe I’ve always used a chapati style dough, or a yeasted pita/pizza dough. I imagine your version results in a crisper dough, but is there no metallic baking powder flavor?

  84. Simone

    Hi Deb,

    Another fab creation – thank you. Made last night with two versions -one as per yours and the other with creamy feta & green olives, both were gorg. I am already planning on serving as an appetiser for a dinner party in a couple of weeks….. yum yum

  85. I made the flatbreads with smoked mozzarella and basil after dinner. I thought they were delicious. The hubster doesn’t really eat appetizer-y, cracker type items, so while he thought the flavor was nice, he didn’t “get” them.

  86. Katie

    Just made this. And then ate all of it immediately. It was amazing! I didn’t have any fresh thyme, so I put some dried thyme in the dough and it came out great (and smelled heavenly). Thanks Deb!

  87. HUGE fan. Just saw your site as the screen shot model for Evernote and got so excited. I mean, you know you’ve made it when you’re the hip website model that shows how cool the program is. You’ve made it :)

    Keep the amazing stories + recipes coming!


  88. christi

    made them, ate them hot and they were delicious. played around with toppings. honey for me, oil for the hub, and that thick italian basalmic glaze came out winner. super easy. less mess than most dough since its so oily it wont stick to your rolling pin.

  89. I made this with gouda this morning and it was soooooooooooo good. I’m not a huge fan of honey but I decided to try it anyway, I’m so glad I did, it was surprisingly delicious. And I had the dough whipped up and ready before the oven was done preheating. So simple, yet impressive! I love it, this will be a keeper for sure.

  90. Beth

    I had some over proofed, Extra Virgiin Olive oil DRENCHED sourdough pizza dough in the fridge and I was trying to decide if I was going to toss it, freeze it, or morph it into another batch of pizza dough when I spotted this. Lord. Have. Mercy. Faaaaaaabulous. And I highly encourage trying it with sourdough sometime.

  91. This looks too fabulous for words. I love honey but don’t have much of a sweet tooth so I always rather need something salty to balance it out. I could see having this as an appetizer, dessert, snack … oh, heck. I’d just have it as a whole dinner!

  92. I made these last night, except I skipped baking the cheese and instead topped them at the end with crumbled apricot stilton and figs baked in honey. My fiance declared it better than restaurant flatbread and, for that, I thank you!

  93. I think you shouldn’t be too upset about doing some other people’s menu wrong. Yeah it could be a source of inspiration but hey you could have even made it better than them!

  94. KathrynH

    I just made these, like fifteen minutes ago, and they’re great! But my first flatbread puffed up and popped. I docked the rest and had no problems.

  95. Lore

    I made them in my lake house in Piedmont and they where delicious with fresh Parma Ham and Culatello!!! THANK YOU!!!! Lorena

  96. k

    How thin is thin when u roll the dough out? Like u roll a pizza dough out?

    Just wondering how do I know I’ve achieved the right “mess” n not just made a proper failure.. just in anticipation of what usually happens when I roll dough :p

    Thanks for any advice on this!

  97. KathrynH

    @k: I used Deb’s advice about the size of the flatbread. I rolled it out until it was approximately 6 inches by 12 inches. It went pretty smoothly.

  98. I was thrilled to find Mahon cheese at a very nice wine shop near me, and even more thrilled that I had leftover lemon thyme that needed to be used up. I handed this flatbread recipe to my husband, and he made them for our road trip. We used homemade pizza dough that we had previously made, but just rolled it really flat. I’m happy to say that even making these in advance, freezing them, and then thawing them to eat cold in the car was still oh-so-delicious. We loved them. I can’t wait to make them again to enjoy warm. Thanks for such a simple recipe!

  99. Thank you Deb! I tried these over the weekend with Pecorino Romano–they were fantastic. I drizzled on just enough honey to make them a bit sticky, but not dripping and overly sweet. Like you I’ve been hooked on that Rosemary Crispbread from Gourmet. Recently, I’ve been making them (a lot) with a blend of anise and fennel seeds, but this version is my new fav.

  100. Mickie

    I’ve made these three times this week! I’m off dairy (thanks to the baby), and they are still great even without cheese! I also subbed in 1/4c whole wheat flour for a nice “wheat thins” vibe, and added thyme and pepper to the dough. Very tasty. I roll mine out on silpats and bake them on a baking sheet for one-step, one pan baking.

  101. Carolyne

    These flavors also translate nicely into half of cup of thick Greek yogurt drizzled with a tablespoonful of warm honey, sprinkled with minced fresh thyme and flakes of sea salt. I toyed with the idea of a little smokey olive oil on it, too, but set that notion aside until next time.

  102. These were amazing. I used garbanzo and fava bean flour instead of all purpose to cut down on the carbs. I was worried about the ratio and I didn’t use baking powder, but they still turned out perfect. Thanks for sharing!

  103. Alice

    These are a little slice of heaven. Would love to share over the social nets, but don’t see the share option. Are you planning to add FB and Twitter to the feeds?

  104. andybebo

    this was terrific. i love making thin crust pizza and now flatbread. i tried substituting the honey with corn, pepper, carrots, olives, cilantro and slab bacon. the last dough ball is getting more bacon, cheese, and an egg to the face in morning.

  105. johanna

    Just made these even in the thick of the east coast heat wave (I am insane) and they were totally worth it! I wanted something light for dinner but may have salad-ed myself out in my contining efforts to not turn on the oven, so I decided to take the plunge. I used only whole wheat flour (only because I’m out of AP), rosemary, and romano cheese. Oh, and I tried a fresh-out-of-the-oven piece with a slice of ripe peach on top and my world is forever changed.

  106. e marie

    I made this last nite for a small dinner party and it was fabulous! Our guests are not big dessert eaters (gasp!) so this was the perfect ending to our meal which, by the way was your skirt steak and Bloody Mary Tomato Salad. DELISH! I am fairly new to your blog and can’t wait to try more of your recipes.

  107. Christina

    Made these last night for a low-key where-have-we-all-been-all-summer get together with a handful of my favorite people.
    I actually had to add extra oil as the dough didn’t achieve the glossy melt I’d read about, but clumped somewhat. Probably only 2T extra, all told. May have been related to my distracted flour leveling. I also used a gorgeously nutty gruyere that I typically include in white wine fondue and sprinkled a second layer over the herbs/salt after baking when I thought they needed a little more ‘glue.’
    By evening’s end [2a.m.], we’d lured in 3 friends bicycling by and a band of out-of-town musicians who camped overnight in our living room when their festival hosts had a basement flood. The consensus, from visiting St. Louis tortoise-owner to my foodophile vegetarian roommate: Diviiine!. Seriously. Some of us drizzled on extra honey and went for a glass of blackberry mead, others opted for wheat beer and a little stack-up of balsamic tomatoes and wine-soaked olives. At the end of things, one lonely wedge lay on the board and all of us lay about in fading candlelight, utterly satisfied.

  108. Piapie

    oh my. I just finished licking the honey off my fingers, my mouth is still savoring all those flavors. I thought I was making these for my husband’s birthday but I think that I just made them for myself!

  109. These are fabulous. I made them and thoroughly enjoyed and will again for sure. Had to cook a bit longer- but, that is prob. just my oven. I will say- we’re in a heat wave, and having that oven up high for a bit was kind of crazy. But the end result was worth it! ;)

  110. Andrea

    My daughter and I made these yesterday, truly delicious! We didn’t have Mahon but we used Gouda instead. The blend of flavors was something we had not tried before but Wow! What a hit! Thank you for website it is truly a gem!

  111. suzanne

    this is my first time commenting, though i have been smitten for a while. i have made these twice in the last week. i can’t get enough of them! so amazing and quick. so salty and sweet. perfect with some wine and friends in summer.

  112. Gen

    These are currently in the oven and if the smell is anything to go by will be divine. Happily, I found this recipe just as I was staring at the last bottle of olive oil I have from last years harvest of olives from my house in Italy, the perfect way to use it up!

  113. tibik

    For all ye who are smitten with this but quail at turning on the oven – take heart. these can be made on the stove top. Just gently lower the rolled out dough; dough side down on to a heated cast iron griddle; wait for five seconds and gently peel off the parchment. Cook 5 to 7 minutes on a low flame, flipping once. Extremely delicious!! I will try the baked version in the fall.

  114. Sarah

    I tripled this recipe for a CSA potluck event today. There wasn’t a single flat-bread left when I retrieved my container. :)

    I’ve made these a couple times now, and they have been thoroughly enjoyed. Thank you so much for sharing the recipe.

  115. Cooking With Heels

    This flatbread was hands down delicious. I cam across the recipe at work around 9 AM… bad idea! All I could think about all day long was crisp pieces of cheesy, honey goodness. By 5:30 PM the flatbread was in the oven and by 5:45 it was GONE!

    Thank you so much for bringing simple, delicious and mind-boggling foods to the world.

  116. jennifer

    Those were fan-freakin’-tastic. I ate two full ones for dinner – the other two may not last past breakfast tomorrow. Thank you!

  117. Deb….I love your blog! It is so uniquely real, personal and yet fresh and innovative.
    There are lots of blogs out there, but your personality really shines. For myself, not only does the blog need great information, a balance between photos and print, but if the dialogue isn’t grammatically correct and the writing itself isn’t well done…I instantly tune out.

    Bravo on acheiving that perfect balance. You keep my hungry all the time….for food and prose!

  118. Drats! The world of cyber conversation often catches me hitting the send button before I edit….sorry for the errors.

    You keep ME hungry all the time…..LOL!

  119. katie

    can’t… stop… eating… this. i have made it several times and we still can’t get enough. the honey. oh god. the cheese. what is this i don’t even.

  120. i actually made these last week and posted them to a guest post i did over at seattle seedling – i did use a ton of honey, but they were so perfectly delicious! i didn’t even wanna spread the roasted garlic dip (which was really what the post was supposed to be about) on them. Well done!

  121. KitKat

    I made these last week for friends (one of whom is male and decidedly a meat and potatoes guy, very picky!) and they were absolutely devoured. I didn’t get quite the oily mess of dough you described, which may have been because I used an extra light olive oil (F. Berio; I’m definitely not pretentious about my oil either) and cheated by lightly flouring my rolling pin. Regardless, the flatbread was crisp and deliciously nutty. (Mine ended up being slightly darker in color than yours; out of curiosity, were your original flatbreads completely crisp or were they softer in some spots?) I found both Mahon and Maldon at a local cheese shop (Curds and Whey), and was very happy with the flavor combination and the final product.

  122. A friend of mine hosted an small gathering of just a few of us gals at her home. She whipped up these amazing flatbreads, served with a summer salad, roasted asparagus and an asortment of cheeses and some champagne. Sooo lovely. The breads were both simple and complex. Rustic yet elegant, sweet and salty, crisp and chewy, deceptively small but filling. We gorged ourselves on the little lovelies. I can’t wait to make these myself!

  123. Bethany

    Just made these this afternoon while my two little boys were napping… serious perfection!!! I even had a glass of wine while I enjoyed them straight out of the oven – what a treat! My husband and I will be in NYC in a few weeks, can you suggest a “must eat???”

  124. If you have a pasta rolling machine it works a treat in getting dough rolled out thinly – great for crackers, but also for pizza fingers! My top tip for repurposing kitchen gadgets! Love the crackers Deb

  125. Jennifer

    This flatbread is amazing warmed, it’s amazing cold….it’s just amazing! I was waiting for a Peapod order, and hadn’t yet received my thyme that I’d ordered…but when I tried these fresh out of the oven, the thyme never made it on them! My husband is a chef, and he raved about this recipe! Thanks!

  126. amber

    I’m new here, but I’m LOVING reading everything that you have posted. This flatbread has been the topic of discussion w/ my sister and I since last week, when we went to a brick oven pizzeria! I normally live in China, the middle section, where NO ONE has heard of pizza let alone, a flatbread! I can’t wait to master this and try it out on my chinese friends! Look out, I know they’ll be begging for more!

  127. Deb, Just wanted to let you know I must have made these about a million times with different variations since I first saw this posted. I am currently addicted to making your basic recipe sprinkled with toasted sesame seeds, baking that for about 4 mins on a pizza stone, then spreading BBQ sauce on them, then very, very thinly sliced red onions and topping with shredded parmesan and baking for another 4 mins. I might have to start making double batches to feed my addiction . . . . :) I even took a bunch with me on a road trip I took recently. THANK YOU, THANK YOU, THANK YOU! ! ! ! ! :)

  128. Kate


    We just made these tonight. Ours turned out very crunchy. We think we cooked them too long. Are they supposed to be soft? Thanks! P.S. Flavor was very nice, but I couldn’t get past it being more like a cracker w/ honey.

  129. Kristyn

    Made these yesterday (with gouda) and they were delicious!! They were one of three appetizers and they were first and fastest to be polished off. Thanks for an easy and delicious appetizer recipe!

  130. Susan

    I loved the final treatment of this flatbread. I’ve made this so many times using both the original recipe and treated some like this. Great app’s. Now I don’t feel that some doughs have to be so “blah”.

  131. Maria

    Deb-This is the second time I’ve made this recipe, and it was divine! So good, in fact, that we couldn’t keep it to ourselves and called up our neighbors to come over and share it too! I used comte for the cheese, and it was wonderful.

    The first time I made this, however, was a disaster! Completely my fault for a) using suspicious-looking flour and b) not measuring our very-old-European-oven before buying a cookie sheet with our wedding money that was a centimeter too big! The taste from the first time was enough to spur me to make it again. Merci beaucoup!

  132. TC

    I think this is my sixth time of making these, I literally can’t get enough. I’m so grateful to you for sharing such wonderful recipies that quickly become house favourites!

  133. Rena

    Where i grew up i used to go to this restaurant that served flatbread with zaatar and tahini. I was so in the mood for it! So thankfully i found your recipe and yum!!! It came out awesome! I didnt do the cheese part, just made the dough and sprinkled zaatar all over it. I then served it with tahini and it was a hit! Good thing i made 4 of them. I’m going to need this often! Thanks!!

  134. Bridget

    These have become one of our favorite go-to snacks. As soon as they come out of the oven, we smear them with goat cheese, a healthy drizzle of honey, and a sprinkle of thyme and salt. So so good. Thanks for the recipe!

  135. Every summer our bee club meets and everyone brings a bottle of honey from the summer harvest. This year we took a batch of this flatbread (minus the thyme) and it was amazing with the honey, and the only thing on the table that disappeared. Win! ( I wont even pretend I dont think of these things as a contest; I totally do.)

  136. Tres Amie

    A friend of mine (a chef) confided that she uses her pasta machine to roll out her lavash so that it is super thin and delectable! I may try that with this recipe :)

  137. Elkie

    Just wanted to be honest: the Daring Kitchen challenge is crispy flatbread. So I recommended your recipe with a link, to spread my enthousiasm. Just reply to let me know if your’re not okay with it, I’ll edit my post.
    Anyway, I’m excited to try this flatbread! It sounds delicious…

  138. Abbie

    I’ve have made these twice now as appetizers for dinner parties with friends. Both times people fought over the last piece. I think people get more excited about these than your average appetizer because they assume it took a lot of work. Either that, or it’s the drizzled honey. Regardless, this is an easy hit.

  139. Joyce A

    Tried this tonight and we thought it was fabulous. Your recipes never disappoint. I think i rolled mine a bit to thin – was only making 1/3 recipe for the two of us, so it was hard to gauge – so I’ll do it thicker next time, but it was still excellent, just took about 5 minutes total cooking time. One suggestion: rolling between TWO pieces of parchment is easier (especially as thin as I rolled it!)

  140. Lina Di Marco

    Hi, I have made this wonderful recipe and had difficulty with rolling the dough on parchment paper without parch. paper moving around. Is there a special method, I put the paper on my wooden board with slippery results.

  141. Caroline L.

    How far in advance can you make it? I saw the directions to underbake it ahead of time, but wasn’t sure how long it would keep before that. Can’t wait to make this for my son’s baptism!

  142. Terri

    We hosted a ‘rotating dinner’ in my neighborhood, and I offered to host for appetizers. I literally never host people at my place. I still feel like a child when it comes to having people over (do I take their coats for them? I only have 5 wine glasses! …my hosting anxiety is strong), not to mention the fact that in my family, opening a bag of potato chips constitutes appetizers. So of course, my first thought was: “What would Deb do?” Which resulted in me making a SmittenKitchen smorgasbord of gougeres, pickled cabbage salad, and this flatbread. I left off the thyme on top of the flatbread, because I was getting annoyed trying to peel the tiny leaves off of my fresh thyme without getting the stem. The way that that the salt (I used Maldon) plays off of the sweetness of the honey is totally addicting. Other than leaving out the thyme, and using a bit less honey than call for, I followed the recipe as written. Don’t mess with perfection (unless you’re just a little bit too lazy for the final flourish, like me). This was surprisingly quick and easy to pull together for something that carries such a bang of flavor.

  143. Melinda

    I will be headed straight from work to a dinner thing, so whatever I make would need to sit for the day but still turn out ok. Would it actually be bad if I made this in its entirety the day before? I figure, as long as it’s good, and the others don’t know what they’re missing by not having them warm…any idea how they would turn out?

  144. Cambria

    This was perfection! We ate it alongside some blackberries for lunch. The olive oil in the dough kept my rolling pin mess-free; I didn’t think it was too much to handle, and we certainly didn’t notice when we ate them.

  145. Jessica

    I made this with your hummus recipe. It was wonderful and it was my birthday dinner rounded out with some grape tomatoes. Sounds sad but I was sick with Covid and it was the perfect birthday dinner. Also, the recommendation for Lincoln in the Bardo was spot on and I ended up buying it for several other people at Christmas. As always, your website is a beacon of light. Thanks.