Website: Smitten Kitchen
Crisp Rosemary Flatbread
Page: smittenkitchen.com/2008/08/crisp-rosemary-flatbread/
| Course Type: Breads
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Recipe Reviews
ladotyk from Lakewood, CO
This didn't turn out very well when I made it, but I see a lot of potential so I want to pass on my lessons learned.
I found that it helps to roll your dough very thin to make sure you have a crispy flatbread instead of a chewy flatbread. It's difficult to get this texture consistently but you probably will just need to practice a few times to understand what thickness produces the best final texture. (Likewise you don't want to make it too thin because the bread will tend to burn).
I sprinkled the rosemary and salt on top but found that they mostly fell off after cooking. It would be good to go over the dough with a rolling pin to ensure that the seasonings get firmly pressed into the flatbread.
Queezle_Sister from Salt Lake City, UT
Quick and delicious. Not as crispy as I'd like, maybe more of a very thin biscuit. But still very good. I divided my dough into four pieces (one for each of us), and tried with each subsequent one to get it thinner and crisper - but with no luck. But it didn't matter to any of the eaters in my house - they loved them, and found the rosemary flavor to be perfect, and their tenderness just right for the two with recently tightened braces.
I used a full T dried rosemary, and crushed it a bit in my mortar and pestle. Everyone loved the flavor.
The most difficult thing about this recipe is keeping the parchment paper flat while you are rolling the dough.
I served this with the mushroom and farro soup, also from smitten kitchen, and a crisp green salad. With the soup in the freezer, this made for a great mid-week meal.
(edited 13th May 2011) (0) comment (2) useful
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