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Sunday, May 15, 2016

Crispy Flatbread......yum!

Let's head to the kitchen, Glitterinas!

I want to share a yummy 
and simple recipe with you today.

This recipe is a bread course that will go 
with just about any meal you are planning.

Let's start with two rolls of sheet dough.

These sheets are so convenient.....yet sometimes
a bit hard to find.

So when I see them, I buy several!


Spices needed for this recipe....


I'm making a double recipe to take to bunco.

For a regular night's dinner I just use 
one roll of dough.

To begin, 
pre-heat your oven to 350 degrees and
place a piece of parchment paper on 
a cookie sheet.

The parchment paper lets each piece of flatbread 
cook evenly with a nice finish on the bottom.
It also lets each piece release perfectly 
when finished baking.


Measure out 1 teaspoon of each dry spice 
into a small bowl.

parsley flakes
ground cumin
garlic powder
chili powder
and
onion powder


Give 'em a good stir.....


.....and set the bowl aside.

Now, into another bowl, crack one 
large egg, and stir it up.


Add 3-5 drops of Tabasco sauce to the beaten egg.


Set aside.

Roll out a dough sheet....I used a ceramic cutting board 
dusted very lightly with a bit of white flour....
and using your fingers, press the dough into 
a rectangle.


Paint on the egg wash.
You might not use it all.


Sprinkle the dough with the 
dry herb mixture.


Now, cut the dough into twelve pieces.
I used a pizza cutter.....for me, this makes 
a neater cut than a knife.


Carefully lift each rectangle and place it, herb side up,
onto the parchment paper.

Lifting each piece of dough and opening the dough 
package is the most difficult thing when 
making this recipe!

Does that sound good to you, Glitterinas?



Using a dinner fork, make two or three pierces 
into each piece of dough.

This will allow the dough to remain fairly 
flat while baking.


Sprinkle very lightly with course sea salt.


Now your dough is ready for the oven.

Bake your crispy flatbread for 15-17 minutes.

When they come out of the oven, place each flatbread on a 
wire rack to cool.



There is always one funky specimen when you 
take a recipe out of the oven.....I claim that 
one for the cook to taste.

Quality control is very important in my kitchen!
At least, that's what I'm always telling my family!


Second batch gets stacked along with the first on 
the wire rack to cool.


These little yummies will stay crispier just
left on the rack, if you are serving them soon 
after making them.

I had to pack them up to take them to bunco so
I stacked them in a zip top bag and did not 
zip it all the way closed.

They were a bit softer, but they were still good!

You can change up the spices to 
co-ordinate with other dishes.

The spices I used made these flatbreads a nice 
bread to go with a Tex-Mex meal.

As a side for soup, use onion, garlic and rosemary.

To serve with chicken, use poultry seasoning, garlic and onion.

For a sweet touch, use cinnamon and brown sugar 
with vanilla in the egg wash.

I hope you'll give these crispy flatbreads 
a try, Glitterinas.....they are yummy and simple.
Yet, they are a very nice addition to just 
about any meal!

Please share pictures of your crispy
flatbread!
I can't wait to see how yours turned out.



Thanks so much for stopping by, Glitterinas!


Until next time,
Tammy




















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