When I realized just how fast I would run out of fresh ingredients it had the potential to be pretty dispiriting, so I decided that rather than lament what I couldnt have, Id challenge myself to use up the contents of my fridge, freezer and pantry as creatively as possible so I could delay going shopping again as long as possible. Would be fun during the holidays to cut into shapes, that is, if you can. Turned out perfect using a pizza stone and no parchment paper. I do wish I had sea salt, as I think it could use that zing. Made from organic sourdough bread leavened with wild yeasts for eight hours, a practice rarely taken with most crackers, they are far more flavorful. Very quick to prepare and bake. It only took me a week but I found what I was looking for for you! My herbs were awful this year! Delicious! This looks yummy. The dip that I served it with for the party (a yummy pea and goat cheese spread from Vegetarian Times) called for garlic olive oil, so the day before I made it all I crushed two cloves of garlic into a ramekin, poured olive oil over it, and put it in the refrigerator to develop flavor. My son asked for hot pockets which I refused to buy. Thank you so much for this recipe! I brought this to my friends wine tasting last night. Thank you. we made it with some sesame seeds, oregano, and garlic cooked it for just a few minutes then topped it pizza style. I am confused. Thanks for all you do for us..for me! Im quite intimidated by baking bread, but you make it look so flawless and easy!! Mine were with half ap flour and half white whole wheat, and I made a batch of rosemary and a batch of black pepper. Made it as written and loved it! I love flatbreads with salads. Whoo! I brought them yesterday as an appetizer for Thanksgiving and served them with a goat cheese spread. Fun fact my husband and I used these flatbreads twice to induce labor. I loved the rosemary flavor! Had a go with this flatbread yesterday evening, a double batch straight on, solely from whole wheat flour and with oregano instead of rosemary (not the season here). maybe cutting into smaller pieces, for more browning? Or these layered yogurt flatbreads, but theyre not fluffy and pita-ish. And it never gets the credit that it deserves. I agree with previous commenters who liked them crispier. Thats what I need to go with it! Man oh man, came here and yes, of course, thats where I read it.

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