Served with a cup of au jus. It requires no resting times and really no kneading like with yeast breads. Perhaps my oven runs hot and I probably had uneven rolling, so there were not just brown spots, but more like burn spots. So far its been quite fun. Not having parchment paper OR a heavy-duty baking sheet, I instead cooked these in cast iron skillets. Thanks for sharing! LOVE YOU, Smitten Kitchen. I like it, and Im curious to try it with toppings. Id love to share here my tiny mistake which turned out great!!! Believe it or not, Ive never brushed them with olive oil, and they are still delicious. Love it. Roll it out part of the way, let it relax more. I totally love a good flatbread. I rolled the dough out on foil instead of parchment & kept the lid on the grill while they cooked. Will clarify. Thank you for sharing! So good! Yes yes.the issue made me swoon and I went outside and raided the basil to make a basil parmesan version that was delightful and like that god awful movie.gone in 60 seconds. They baked really fast, even faster than 8 minutes when really thin. Its delicious. Served with a cup of au jus. Let it rest 5 to 10 minutes and it should relax. THANK YOU!! Thanks for another simple, classy recipe! I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. I am going to a Cheese Club. TASTY! I served it, to be rather different, with chili con carne and fresh avocado, red onion and tomato salsa ofcoarse with lots of grated Parmesan the combos not the norm but it was a hit been ordered to make more asap thanks. Tons of tarragon and thyme. You can bake on aluminum foil or right on a baking sheet with the same results, parchment just makes it easier to remove from the pan and prevents any sticking. I made these today for the man , I tried brushing them with my Garlic infused Rice Bran oil [my favorite kitchen commodity], and the slight hint was great. I love fresh rosemary! I have made this wonderful recipe several times over the past few years. Yay! We made this last night but substituted Indian spices for the rosemary. One in the oven and one with bread on it? 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. ;-), This looks amazing! This looks yummy. I love rosemary in bread products!! I made these with Zaatar and they turned out great! Today was raining cats and dogs here in Puerto Rico,It was cold outside (Yes we think 70 degrees is cold) When I got home from work all I could think about was my frozen cream of tomato soup, The one I learned from you and I paired it up with this flatbread, I didnt make mine too thin I like em thick and they were perfect, Just the kind of comfort food I needed, Your blog never disappoints me, My next conquest is the challah wish me luck! My Pinterest board is full of your recipes! :). I love your site! Ive been reading a lot of recipes (not a hardship) and will be trying a lot of new things (shakshuka is scheduled for the week after next). Still good and worth trying again though. Before testing out your recipe, thought you could provide information. Or these layered yogurt flatbreads, but theyre not fluffy and pita-ish. And the rosemary and salt really made them so good. Like many people, Im avoiding going out in public as much as possible right now because getting sick would be Very Bad. And what a gorgeous website best recipes I have come across in a long time. This recipe is delicious! Do you actually use the heavy baking pan you leave in the oven when preheating? The first ball was a little and not to crispy, so it was probably a couple of minutes underbaked. I know there are great pizza dough recipes here, but given that Im still a yeast virgin, I think Im going to stick to cheat baking with soda and powder a while longer. Keep up the great work! I made this today.
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