Today’s project was chosen by Sara at Sassy Suppers – Herbed Flatbread from the June issue of Living. I’ve never made anything like this before. The dough was very simple – get 1/4 tsp yeast foamy in 1 cup of warm water, then add flour and oil and salt and knead till smooth. Let it rise for an hour and then divide into 16 pieces and roll them out to a 10×4 size. Brush with egg wash and sprinkle with sea salt and herbs and bake. That’s it. Given that there is very little in them, they were surprisingly flavorful. Everyone enjoyed 
them. Dude Martha said they tasted like garlic bread sticks. I froze the rest and plan to use them again. Maybe I’ll sprinkle a little cheese on them before heating them up for something different. I can see lots of different ways to use these. You could make little pizzas on them. They would be great with smoked salmon. Or they’re nice just plain with soup or a salad.
You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.
We loved them in our house too. I halved the recipe though, as 16 of them would have been too tempting. I will definitely be making these again. There have been some great picks recently.
My results are up: http://www.perfectingpru.wordpress.com
I’m glad you liked them – and yes, there have been some great picks lately!
That’s great that everyone liked it. I’ll be making mine today…lets see how can I change it up a little, hehe! now that I know it’s a good recipe 😀
I think this is quite versatile. You could put all kinds of toppings on it. Can’t wait to see how yours turn out
We thought these were great also! I halved the recipe too and it’s a good thing, they were so delicious warm out of the oven, I would have been tempted to eat them all. :o) Great pick!
Yes, they were particularly good warm! I’m glad I undercooked mine so that I can reheat the leftovers and they will still be good.
I have always wondered how to make flatbread! Thanks for the recipe.
We make flatbread all the time, both the yeasted kind as you’ve done and one with baking soda/baking powder and yogurt. That’s a bit more biscuit like in taste (and crumbles a bit more readily), but they both taste great, and you’re right, great for pizza. Glad you’ve discovered it.
Now that’s interesting sounding – kind of a quick bread approach.
Okay mine is finally posted: http://tinyskillet.blogspot.com/2010/06/herbed-flatbread-martha-mondays.html
it was a great pick!