Wednesday, September 1, 2010
really good flatbread, IIRC
So I will be upfront with you and admit that I haven't actually tried these flatbreads since nearly a year ago. However, they were pretty damn good then, when I made them for snacking during a dream weekend out in the Hamptons at my friend Jess's uncle's house. So good in fact, that Jess insisted that I make them again for the Lupus benefit that she and my friend Becky were hosting a couple of weeks ago. Of course, with a jaw wired completely shut, there really wasn't any way for me to taste test, but I think they went over ok.
It was a lovely event, hosted in Becky's empty Sty Town apartment. There was art, and wine, and cheese, and my roommate Laura's brother Paul's improv troop gave a performance. Basically, it was just the sort of classy event that you want to serve a delicious rosemary flatbread at. I found this recipe on only the biggest food blog on the web, and its provenance is none other than the dearly departed Gourmet Magazine, so you should expect great things from this little bugger.
These flatbreads look perfectly rustic and elegant, taste deliciously crispy and wonderful, and they also happen to be incredibly easy to straightforward to make. So basically, there is no excuse not take make these for your Labor Day weekend gatherings. You could serve them with cheese or sundried tomatoes, but they are great just by themselves. Just mix up the dough, roll out, bake and break into messy little shards. You'll be done before you know it.
The only reason this doesn't take ten minutes start to finish is that you split the dough in thirds and bake each flatbread one after the other, which draws things out a bit. Otherwise, you just stir together flour, baking powder, salt, water, olive oil and the rosemary. The recipe calls for fresh, but dried works just fine. Then you roll it out, sprinkle with salt and more rosemary, and bake. Nothing to it.
I've also tried making these with alternate spices, mainly because my mom doesn't like rosemary. I love the woman to death, but this I will never understand. As an alternative, I grated in some cheddar cheese, which was pretty sweet. This time around I added some romano, oregano and red pepper. My friend Grace actually made these with cinnamon sugar in lieu of the spices, which I bet would be pretty great if you swapped olive oil out for vegetable oil. Basically, this is a good base for a crispy cracker flavored with whatever strikes your fancy.
Flatbreads seem so sophisticated and upscale, but they really are a snap. For a snack that's sure to impress and please, give these a shot!