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