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Herbed Flatbread
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 16
Ingredients
Ingredient Checklist
1 cup warm water (about 110 degrees)
1 teaspoon active dry yeast (from one 1/4-ounce envelope)
3 cups all-purpose flour, plus more for surface and hands
3 tablespoons extra-virgin olive oil, plus more for bowl
Coarse salt
1 teaspoon sugar
1 large egg whisked with 1 tablespoon water, for egg wash
Sea salt, for sprinkling
1/4 cup fresh rosemary or thyme (or a combination)
Cook's Notes
Storage: Crackers can be stored in an airtight container at room temperature for up to 3 days.
Gallery
Herbed Flatbread
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 16
Gallery
Herbed Flatbread
Herbed Flatbread
Herbed Flatbread
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 16
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Makes 16
prep: 30 mins
total: 2 hrs
prep:
30 mins
total:
2 hrs
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 1 cup warm water (about 110 degrees)
- 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
- 3 cups all-purpose flour, plus more for surface and hands
- 3 tablespoons extra-virgin olive oil, plus more for bowl
- Coarse salt
- 1 teaspoon sugar
- 1 large egg whisked with 1 tablespoon water, for egg wash
- Sea salt, for sprinkling
- 1/4 cup fresh rosemary or thyme (or a combination)
Directions
Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.
Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.
Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.
Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.
Cook's Notes
Storage: Crackers can be stored in an airtight container at room temperature for up to 3 days.
Cook’s Notes
Storage: Crackers can be stored in an airtight container at room temperature for up to 3 days.
Reviews (3)
Add Rating & Review
98 Ratings
5 star values:
11
4 star values:
21
3 star values:
45
2 star values:
15
1 star values:
6
Reviews (3)
Add Rating & Review
98 Ratings
5 star values:
11
4 star values:
21
3 star values:
45
2 star values:
15
1 star values:
6
Add Rating & Review
98 Ratings
5 star values:
11
4 star values:
21
3 star values:
45
2 star values:
15
1 star values:
6
98 Ratings
5 star values:
11
4 star values:
21
3 star values:
45
2 star values:
15
1 star values:
6
98 Ratings
5 star values:
11
4 star values:
21
3 star values:
45
2 star values:
15
1 star values:
6
- 5 star values:
- 11
- 4 star values:
- 21
- 3 star values:
- 45
- 2 star values:
- 15
- 1 star values:
- 6
Martha Stewart Member
Rating: 4 stars
12/28/2014
I followed the tip from the reviewer to prick the surface of the dough before baking. It was a good one. All in all a great recipe. I just wish the measurements were also in weight, not just in volume. I had to make these on a rainy day and was unsure of the dough to water ratio. In the end I wasted some flour but the results were still good.
Martha Stewart Member
Rating: Unrated
08/04/2010
My hint: I prick the crackers with a fork when rotating the sheets half way through the baking process --this prevents getting giant air pockets in the crackers and makes them a bit easier to eat.
Martha Stewart Member
Rating: Unrated
07/08/2010
I made this and it is fantastic. You can see my results here: http://marthaandme.wordpress.com/2010/06/01/martha-mondays-herbed-flatbread/
Martha Stewart Member
Rating: 4 stars
12/28/2014
I followed the tip from the reviewer to prick the surface of the dough before baking. It was a good one. All in all a great recipe. I just wish the measurements were also in weight, not just in volume. I had to make these on a rainy day and was unsure of the dough to water ratio. In the end I wasted some flour but the results were still good.
Rating: 4 stars
Rating: Unrated
08/04/2010
My hint: I prick the crackers with a fork when rotating the sheets half way through the baking process --this prevents getting giant air pockets in the crackers and makes them a bit easier to eat.
Rating: Unrated
Rating: Unrated
07/08/2010
I made this and it is fantastic. You can see my results here: http://marthaandme.wordpress.com/2010/06/01/martha-mondays-herbed-flatbread/
All Reviews for Herbed Flatbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Herbed Flatbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
