Cant wait to make for my family at Easter. I just finished baking the first one and I just had to come rush back to say thank you for sharing this! It seemed a little bit on the oily side but the thinner ones did bubble up like the flatbreads I my family used to buy at St. Urbains and I consider that a good thing. I sprinkled it with some grated parmigiano reggiano for an extra salty bite. Ill give it another try soon! For the next batch will use for pizza, thanks so much for sharing. Thank you for sharing this one, I have tried a few others but this is the best! I highly recommend it! Youre just charming. Made these with 1cp ap flour and 3/4cp bobs low carb whole grain flour ( thats what was at my bodega in this time of insanity). Thanks for the recipe!! I am thrilled to have just tried this exquisite recipe!!! Thats the first time Ive cooked bread and it turned out fine! I think these crackers would be the perfect contribution. Repeat with remaining pieces of dough. @Jenifer from Houston: I have a blue glass bowl like that and I got mine at Cost Plus, which I believe is called Cost Plus World Market in Texas. So I made these with fresh chives, a sprinkling of dried thyme, whole wheat flour, and a bit of extra sea salt, and served them with salmon ceviche, pickled tomatillos, and guacamole. The resulting flatbread was a bit floury, but very tasty. This is a super recipe, the kind that you memorize, that becomes part of how you eat. So, thank you for the wounderfulness. I do wish I had sea salt, as I think it could use that zing. Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. This took about two seconds to do, which is important when Im already exhausted from the amount of baking and dishes Ive done before breakfast, and came out deliciously. I thought I should add that being the lazy, owner of few cooking utensils cook that I am I dont have parchment paper or a rolling pin- I just smooshed the ALL the dough into one huge messy rectangle directly onto a non-stick cookie sheet. Im one of those people. I am surprised by how easy it was and how well it turned out. (Whole wheat pastry flour is usually a great substitute for all-purpose flour in almost any recipe. Thank you for this recipe. :). Delicious homemade flatbread, here I come! Thank you for the great recipe! Mine were too hard. Anxious to make again tomorrow. your blog is fabulous, thanks for the endless inspiration! One quick note to add (& maybe others have done this): Before baking, I gently score/slice each of the three rounds into wedge-shaped slices that can then be broken into other rustic shapes. Thanks! Could I make this with fresh ground whole wheat flour? Show Prices. I served it, to be rather different, with chili con carne and fresh avocado, red onion and tomato salsa ofcoarse with lots of grated Parmesan the combos not the norm but it was a hit been ordered to make more asap thanks. I fit mine one one, barely, but you might need two. Ooh I so want to make this! Cela contribue grandement la fire allure dont la ville affiche. (They weigh approx. Thanks, Deb! But man, that guy knows his stuff. Either the dough or the crackers themselves? A little late to the party; Ive made this several times and its great. I imagine you can roll this out larger and cut it into rectangles or any shape..right? Maybe adding cinnamon & sugar, instead of salt + rosemary, will make for a good sweet alternative of this incredible recipe!!! Its funny, because I was just wondering this weekend if there are any recipes out there for crackers. You are right, the results are perfect. Thanks for the great recipe! A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. Just made this for dinner tonight to go with a braised chicken dish that had leeks and canned artichokes in the bright sauce. They baked really fast, even faster than 8 minutes when really thin. :). thanks for putting this up! Marilyn. Oh, Deb, you sweetheart youve taken care of this for me, now! Hi Saloni I think it is too crisp and cracker-like. Also, I forgot to brush the rolled dough with oil and sprinkle with salt, and I only just saw that I was supposed to preheat the baking sheet. But they tasted fantastic and were taken home by my GF friends who also requested the recipe. We really like Chinese scallion pancakes but theyre a pain to make and a little greasy (no chance of ever getting them in a restaurant around here). New 2019 notes: Over the years, Ive dropped a few things that are part of the original recipe: I prefer the flatbreads smaller (its a little easier to control their crisp and color), I dont roll it on parchment (I find it more annoying than facilitating, and the parchment often burned), and I skip the branches of rosemary on top. Served with blue corn chips and salsa. I would never have thought of making crackers on my own, although I could not do without them. Yikes. I skimmed it mostly; I havent had time to go through and see if theres even anything I could add to the conversation, as he covered the topic so well. YUM! Husband and I have renamed it from flatbread to crackbread. :) Thank you! Thanks! I let the whole thingbake a few more minutes. I make these often. We wont be buying flatbread at the store any longer. Or is the heavy one in the oven used to retain heat or something? Maybe because they are gf, they were hard for me to roll without them sticking to the rolling pin and hard to transfer to baking sheet. Or these layered yogurt flatbreads, but theyre not fluffy and pita-ish. This is going to be one of those recipes that you can adapt to whatever you need. A definite keeper! Ive made it a teeny bit thicker so I could slice down the middle and insert a slab of butter Is that bad???!!! My favorite so far has been substituting italian seasoning for rosemary. I strongly disagree with one of the comments that it makes the crackers unappetizing on the contrary: I took them to work today and Everybody loved them and I already fwded the link to the recipe. We made these last night to go with a casual dinner of hummus, cheeses, olives, roasted asparagus, and the warm cherry tomato salad featured with your baked feta recipe. The unintended benefit was that even though they cooked unevenly (my oven being what it is) I was able to pull out the pieces that were brown and leave the pale ones for a few extra minutes. Thank you Deb for taking the time to respond. Thanks for a keeper! Just made these and they are delicious, thank you so much for sharing! I know there are great pizza dough recipes here, but given that Im still a yeast virgin, I think Im going to stick to cheat baking with soda and powder a while longer. In the mean time, I cant wait to try out this recipe! Its delicious. Ive been making this for years, and make this at least once a week! Thank you for posting this Im allergic to yeast and fermented products (breads, wines, cheeses, beer, etc.) Your email address will not be published. I made this for the moms in my playgroup and it went over very well, especially with the vegan mom. Ive only made flatbread once before, but anything with rosemary must be added to my to-make-as-soon-as-possible list, so I guess Ill be trying this soon! I thought I had rolled it out paper thin maybe next time Ill poke some fork tines in it to give it more of a saltine appearance, and maybe that will help? These are so tasty and easy and Im thanking you dearly for the break from saltines! Hi DebIm way late to the flatbread party, but I made two batches of this over the weekend (one with rosemary, and one with a sundried tomato/oregano/basil spice blendyum! Aaah! I must be part hobbit, because good food makes everything better. Avocado Toast. Avocado Toast. Ive made it twice since then.. Oh yeahlove the blog! These were absolutely perfect for dinner the other night, with Ottolenghis beetroot and zaatar dip (from Jerusalem have you tried it yet? I automatically go to hummus or a bean salad, but this could be fun. You know, I really love a good flatbread. I just made these DELICIOUS! And I can see I am not the only one. I only get it when we eat out and the restaurant has it. Okay, Im making fish chowder tonight (its currently 7pm and its not yet started) and thought Rosemary flatbread! Sorry still confused. I love rosemary and I am addicted to Gourmet mag but have been away a lot and not cooking for various reasons. $11.81 +. Shes eating it now! I ground up a bunch of different grains and made this as you said, and it turned out fantastic!!! Decided to try it with black pepper and parmesan, in the oven now. The soup was phenomenal, but these didnt turn out right. I cant wait to try more toppings, maybe flax/sesame seeds? Made first batch with zaatar and 3/4c whole wheat flour and when I bit into the first one thought, I just made wheat thins! Happy Cooking! these couldnt be easier and are delicious. Also, it needs a sprinkle of salt before baking, which the recipe says but I omitted and I shouldnt have. Amazing. Had fresh rosemary from my garden. I think the altitude here in Mexico City might be a factor, but would that really affect a bread that doesnt rise? Two questions: I decided on a whim to make these; Id had them bookmarked for ages. We just crushed come whole coriander and mustard seeds, added a pinch of garam masala and extra pepper. So we made flatbread pizzas! I added a lemon tahini sauce on top of each flatbread and then topped them with olives, onion, and mushroom and it made a very tasty elegant pizza. Added cilantro, crushed pistachios andslivered sundried tomatoes in oil to flatbread base recipe . Emily, wonderful idea to use this as a pizza shell!! A made another batch of the feta salsa (kept it pure this time) and followed the link to the flatbread. Now I cant stop eating these- please send help! I made this recipe to create little crackers using dog and duck playdoh cookie cutters. So I DID make these last Friday, and they were delicious. Tip: The dough is very moist with oil, (it keeps it from being sticky) I covered my rolling pin with several revolutions of plastic wrap and it rolled out beautifully. My pizza stone worked really well too, since I found myself without any parchment paper. I found that the flatbread with scallions instead of rosemary worked as a great substitute, less oily and much easier to make. Made it as written and loved it! Thanks for sharing!! Tonights menu was based on the need to use up a head of lovely fresh lettuce: I had a salad and Turkish spiced carrot fritters as well as the hummus and flatbread. I have everything at home, and Im making these babies tonight. Im going to have to try your homemade goldfish next and also see if I can make my own fish-shaped cookie cutter in my jewelry and metalsmithing class this semester. I make this recipe now about once a month and always as one of my apps if guests come over. Thank you random internet blogger, thank you. Im following the recipe but I get into a bit of trouble when I roll them out. All of it. The filling is really what counts, and the frozen dough is so convenient! They were so ridiculously easy and fast to make I whipped up a batch with rosemary, which is in the oven as I type. I immediately had to make it. I just made this to have on hand in lieu of dinner after we hit the cheese market on our block later today (flatbreads + French triple cream + honey + walnuts = cant even fathom how good it will be). Sitting down to a bowl of yummy homemade curried pumpkin soup and the flatbread. Whipped up a batch of roasted garlic hummus to go with, and mmm mm good! More cracker than bread, this stuff is dreamy. What was I going to do I thought, the stores are all closed now and I have to be up at nine tomorrow to head out. Oh my god! I promised the family homemade pizza last night, but didnt realize I was out of yeast, and I didnt want to go back to the store. I accidentally spread sugar over it instead of salt A great pre-Christmas snack! [because I hate waiting for dough to rise, and this was as quick as a blink] It tastes wonderful with lashings of cream cheese and roasted capsicum and cashew pesto. 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. I know, sounds like a lot of different flavors going on but it was delicious!!! *Sigh* Ill say that I have made this recipe also a couple of times with some bulk cheese powder and it is delicious that way, too. I also brushed each with olive oil and sprinkled sea salt before cooking. This was sooooo good! Check out Joe Pastry; he did an entire drool-worthy series about knishes. They are going to smear a little Nutella on them for dirty dogs and ducks. Perfect use for my rosemary friends! Thank you for sharing. I look at that ingredient list and find myself thinking yes indeed, why HAVENT I made flatbread?. 1. Ive made these twice both times, it was meant as a snack, but it ended up replacing dinner, since we couldnt stop eating them! Thanks for posting the recipe! I cant believe I didnt finish it all! Deb, I tried to make the rosemary gruyere sea salt crisps but the dough was far too dry to hold together. Funny how life works: I just stumbled upon this recipe via Surprise Me, and as I read through it, it occurred to me that they resembled the Spanish olive oil tortas that I bought on Tuesday. tasted it straight out of the oven. Ive made garlic flatbread, black pepper flatbread, and curry flatbread. Although I found these flatbreads to be very yummy, I also thought they were very dry. Just made this last night. New here? Just made the flatbread, but mine did not come out cracker crisp. I figured it out by looking at the recipe on Epicurious. This is fantastic! I set off the smoke alarm with it once (sensitive system, things werent browed yet), so now Im very careful. I made this for a dinner this past weekend, with a little variation on seasonings. and it was DELISH! Yes yes.the issue made me swoon and I went outside and raided the basil to make a basil parmesan version that was delightful and like that god awful movie.gone in 60 seconds. Thank you for these tips they helped immensely! This flat bread was a wonderful addition to the meal. Rustic Bakery's flatbreads look like crackersflat, crispy, cracklybut the comparisons stop when it comes to flavor. I was looking for something to do with my excess sourdough starter, but was uninspired by any of the discard recipes out there. Ive been making this recipe since the magazine came out. Made this tonight and it turned out great. Lift flatbread onto prepared baking sheet. I made these this weekend with tarragon and chopped, rosted, sweet onion. I agree with previous commenters who liked them crispier. Thanks so much! I am absolutely hooked and have made this dozens of times it takes about 15 minutes start to finish and Ive got the recipe memorized by now, so its really a no-brainer to make with soup, salad, anything. Youre more than welcome to come up to my country house if you bring this along with that eggplant dealie and some cheese! No need to heat the tray I mean, you can, but I didnt find any great benefit to it here. I made the flatbread yesterday to go with some roasted eggplants with buttermilk sauce and pomegranate seeds. Fantastic! People think its way more impressive than it actually is, too. If anyone out there is debating over this one, definitely go for it! Thank you so much! I noticed on the web that another person had same experience and added an egg. Thanks! you are in for a treat!). Served with a cup of au jus. Getting ready to make a double batch for a wine tasting we are hosting at home tonight. : ). Should you miss the original recipe. On the first flatbread, I found that I had not rolled it thin enough and it took about 15 minutes to bake. This comes pretty darn close. It was a spur of the moment thing, so I didnt have any appropriate fresh herbs. I rolled them a little thick so they were like tiny 1/8 inch thick biscuits and my oh my they are delectable! For what its worth, I scooped and scraped the flour, which I think is the method youve said you use in previous posts. Its a popular breakfast food in the north of India and my grandmother used to make it for me when I was a child. Also, I cook mine on my baking stone and the dough often bubbles in places making them extra crumbly and messy when you crack them. Picture this its nearing one am on Thanksgiving day and I have been making a baked feta recipe for not one but two different dinner and I realized that I didnt have enough pita chips for bothy houses! They are almost buttery in texture. :), Yessssssss I knew I held onto that fresh rosemary for some meaningful purpose. I served it as a starter with the goat cheese & olives from the same article and it was a real hit! Also, because I cant resist a pun, I was putty in your hands when you said that it came together in 15 seconds flat. But to start, lets talk about this recipe, something I think everyone in the entire world should have in their repertoire: Flatbread. Could this dough be made ahead and refrigerated overnight or even frozen? Would you also call this Lavash? Its possible to find pareve (non-dairy/non-meat) dough in the Kosher frozen food section or at a Kosher butcher or grocery store. I was serving ratatouille tonight, and didnt have time to make fresh bread these were the perfect solution, as they were done in 20 minutes, and everyone loved them. I added about a tablespoon of extra oil (used EVOO) and skipped the rosemary but topped with a middle eastern blend of spices called Zatar. Ive never made lavash before. So apparently, next time the crackers will be even better, which will be fun. This is totally going into my favorite recipes file! Divine! 9 essential traits of a good husband. Thanks, Yvonne, that was my question as well. I am confused. But in a word: dont! This recipe makes even better flatbread! (as I was told not to do by all the family bakers ready with their advice!) Ive made this three times so far, with rosemary, thyme, and basil. Id like to try making these with other kinds of flour to see how they turn out texturewise and the time investment is so minimal that if they come out bad, its ok (and Ill probably eat them anyway.) As much as I bake I have never thought to make it myself!! (Im having flatbread pizzas, with yard fresh toms and basil to impress the hubby boy). Today was raining cats and dogs here in Puerto Rico,It was cold outside (Yes we think 70 degrees is cold) When I got home from work all I could think about was my frozen cream of tomato soup, The one I learned from you and I paired it up with this flatbread, I didnt make mine too thin I like em thick and they were perfect, Just the kind of comfort food I needed, Your blog never disappoints me, My next conquest is the challah wish me luck! Motel des Landes. Served with chips or baked chips (150/100 cal) and a pickle (5 cal). Grilled, 100% antibiotic-free chicken breast, sliced avocado, lemon crema, chipotle aioli, jalapeno pepper jack, pickled red onions on a traditional Mexican-style roll. Couldnt be easier and what wonderful flavor!! It goes really great with some hummus (artichoke and spinach, anyone?). Really eye-opening and inspiring. Yum, it was even better than the first batch! To Deb: It was brown around the edges. I tried it as-is yesterday and it came out smashing. Hmmmm. I put all the bread in at once (2 on a baking sheet and 1 on a stone). I love rosemary with goat cheese. The recipe was very easy to follow and produced a beautiful batch of flatbread. I did follow recipe exactly. Ive made it a bunch of times now. I think anyone that has an aversion to baking bread should start with this one. As I rolled out the 2nd piece of the dough, preparing it for the oven, I made these with Zaatar and they turned out great! Your photos are gorgeous and your recipe choices are wonderful. I just keep my eye on them and poke the bubbles with a knife so they deflate, but wondering if anyone knows a better way to prevent the bubbles from occurring at all? Does anyone have suggestions for something to pair this with? Delicious! Thats GORGEOUS! Looks good and easy. SO good with goats cheese. I used it as pizza dough yesterday. i always use whole wheat flour and found it fine for this. I substituted thyme for half of the rosemary, made just one bread from the whole batch of dough and left the bread a tad thicker (had to bake it for 23 mins). Friday Night Lights is hands down the best show on television. For on-the-go families, Jason's Deli created an even quicker option in the form of Jason's Express. I have had this recipe bookmarked for a long time and finally made it today. The humidity today is >65% so if there are any leftovers (I always make a double batch) they get popped into the toaster. I think youre going to have quite a few new fans, Deb! 2. So I swapped the rosemary for basil and added a bit of honey to pair with the nectarine-basil salsa. With the flaky salt on top, its just a bit much (though obviously not unenjoyable). Thanks Deb. Or have too much cheese, a terrible fate!! I totally love a good flatbread. It only took me a week but I found what I was looking for for you! I have old friends visiting tomorrow and I hope to whip up some yummy flatbreads before they arrive. Dont undercook them! I know theres one in Austin so there should be one in Houston. Thanks! I would have cooked them longer but the edges were already quite brown. Delicious stuff and super satisfying to make. What else should I use? They are assuming you are rolling it out on parchment and then you put the parchment on the preheated pan. Ill be making these many many more times. This looks yumm! So, I am trying to put these in a Tupperware container to take to a potluck, but I keep breaking off a piece to eat! Im quite intimidated by baking bread, but you make it look so flawless and easy!! This Bread is lovely!and unbelievably simple. Note: You can watch an Instagram demo of this recipe here. Some things you can try: with herbs, try fresh basil, parsley, or oregano; with the flour, switch out half for oat or chickpea flour; with the baking powder, try two teaspoons and 400 when you want a softer bread. 6. Thank you Deb! Also its great idea to add some tomatoe sauce, fresh basil and mozzarella on the top and bake for 2-3 minutes more. I made these yesterday to bring to a family dinner to go along with smoked trout pate. 1/2 pound of hot corned beef, Swiss, sauerkraut, 1000 Island dressing, grilled on marbled rye. They all tasted great. They go extremely well with goat cheese (both plain and flavored), and I cannot tell you how many people asked for the recipe. I love rosemary in bread products!! How about silpats? It was amazing. Ooh! I absolutely LOVE this. This would make a great addition to a summer BBQ. Cook each side for about a minute, or until beginning to blacken. I love your site! I havent but several commenters here have and say it worked just fine. Always love your words (and unflagging sense of gentle humour) about food, life, and the universe! Reuben The Great (Manager's Special) A half sandwich served with your choice of a cup of soup, fresh fruit or Mac & Cheese. It could be dangerous to have in the house. The second round is baking now with cinnamon sugar on top :) Thank you again, LOVE your site. I love, love, love this recipe (and so does anybody who tries it). I just tried this recipe, and wow, it really is simple and delicious. I woke up this morning and realized that I did not think of a quick bite for our pre-dinner cocktails. I cant wait to try more of your recipes! Divide dough into 3 large or 6 smaller pieces and roll out one piece at a time on an unfloured counter, to about 10-inch (for larger pieces of dough) or 7-inch rounds (smaller pieces) shape can be rustic; dough should be thin. Ya know, I actually just used fresh rosemary for the first time the other day. fantastic flaky crackers. I made this tonight it was heavenly! I may have gobbled it all up by tonight, it is so wonderful together, Thanks a lot for adding the weights, too, it makes it a lot easier for me *heart*. I already devoured half the loaf with nothing but plain feta cheese and I think I might go for the second half, given that the flatmate already had dinner and the boyfriend is not going to be around for 3 more hours. The photos are gorgeous. The texture was grainy and unappetizing. Many thanks. I put a lot more rosemary on it and next time I think I will try to knead it with other spices and then put it into the oven. Ive wanted to do something similar for a while, but I keep saying later, later.now with a great looking recipe, I have no excuse to keep postponing it. So sorry about the awful hold music Ive dealt with that as well, on the phone ;0). MMM, looks delicious. It looks like a keeper for my recipe file. I put each piece through my pasta machine on #6 and then lay the pieces out on parchment on a pizza peel. This was a great recipe! Will try again with all purpose flour! I just made these yesterday with fresh rosemary from our tiny garden, and they were so easy and delicious! After kneading, it was still on the dry side, but came together enough to roll out into the rounds. Made a second batch with WW flour and had to add a little extra water and EVOO. We still occasionally have them for dinner (we were on a real kick in those days) and wonder what surprises the next day will bring. Ive made a couple of varieties too. My brothers and sister and I would all crowd into the kitchen and hang out, waiting for the freshly baked salt crackers shed make with the trimmings of the pie crust. You know? Its great to have those who have gone before! Ive made it lots of times just as it is written, but made it again today, subbing corn meal for about 1/3 of the flour to make a heartier, more corn-chip like cracker. Served with blue corn chips and salsa. Works great for an easy, yeast free pizza crust! Just found this site and recipe. How have I not commented already?! I brought it to a family gathering and it disappeared in literally 15 minutes the whole batch! I think a dipping oil would work well as a topping too. $15.08+. I think theyd make a nice pizza base very flaky and almost pastry like. Served with a cup of au jus. Or what else can I do? Good with soups and salads and also as a cracker for cheese and tomato or just butter and a glass of wine! Thats a beautiful looking flatbread! Very forgiving too. I love fresh rosemary! Though not as filling as a regular pizza, the flavor was much better. Solves the age-old question, What do we smear our goat cheese on? Is that not the age-old question? The first two were a little thick and the last two were a little thin, but that just means next time I make them they should be perfect, right? I love your version! Perfect for a BBQ. I made a double batch and cooked them directly on a stone. wow, nice flat bread I do make flat breads but only plain mixing it with herbs such a good idea.. thanks for the post such an inspiration. I only rolled it into one bigger round. Are you serious!? Thanks for the inspiration! It does sound delicious. oh LORD this is amazing. BTW, I make mine on my pizza stone, works great! So easy with great results! This is my kind of recipe! And so easy! Its so good I ate the whole first cracker when it came out of the oven and realized I needed to make a second batch. Super easy, super delicious although thanks to the twins I forgot to add salt to the first batch. i either do dishes or knit (two activities i must do, but dont like to), so it doesnt feel like a total waste of time. I think I will definitely try it out. And super easy to make, too! Do you mind sharing where your stainless olive oil container/pourer is from that you had in the video on insta? Anyway, this recipe is super easy and super quick to clean up after and I will definitely made these again. With this recipe being half oil you shouldnt need anything. I also was a little short on the fresh rosemary so I added some fresh oregano too and it was a good choice. hi i made this today using whole wheat flour (100%) and thyme (thats what i had in the herb garden) and everyone loves them. Roll it out again! Yum!!!!!! Yes, I have made this on a pizza stone, and to paraphrase Seinfeld Yes, theyre real, and they were fantastic! Im inspired by the variations shared by other commenters, too. Is it possible to add weights? I made them the night before and although they were kept in a Ziploc they lost a little bit of their crispness. ive decided i like it better rolled out not as thin, because then its sort of more bread-y and soft but still crisp around the edges. I have been enjoying it all -even the burnt and saltless pieces- with home-made hummus and will definately make this agian. Hi Deb, What are the chances the recipe could be used for soft, light and fluffy cooked up in skillet? Absolutely delicious and too easy to be true! Maybe half and half? Ive been in love with some flatbread that I got at the grocery store, and I was just thinking about how Id love to make it at home. It wasnt the highlight of my cracker recipes. I avoid using refined grains, so I substituted whole wheat pastry flour for the all-purpose flour. LOVE YOU, Smitten Kitchen. :). I should have increased the salt a bit too. This is really easy recipe. This is a delightfully simple recipe and is delicious with other seasoning combinations as well (a bit of roasted garlic, a tablespoon of pesto, etc.) Its the only sea salt I have in the pantry right now and I like the way black salt looks on light food. I have not made any other since I discovered your flatbreadNo needAll my friends swoon when I say I am bringing flatbreadIf they only knew how easy, they would make it themselves!!!
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