Savory Flat Breads

[achookwoman]

Denzelmum,  these look great.  Like the variety.  Any favorites ?  Did you just sprinkle on top or roll them in ?

[Denzelmum]

I sprinkle on top - seems the family enjoy them all!  I just use what ever I have on hand.  Thanks again for sharing the recipe, this would be regular in our house.

[cookie1]

They look really tasty. I must get my act into gear and make some.

[achookwoman]

It is raining this morning, so couldn't go into the garden,  so fiddled with this recipe.  very good result,  made 100 small cracker type biscuits with many different toppings,  Inspired by Denzelmum.  Will post as a different recipe,  under Cracker Biscuits.

[Denzelmum]

You are very productive!  I'm looking forward for you new recipe, Chookie.

[judydawn]

Made these to go with a dip for Saturday. I put them through the pasta machine (how easy is that) so they turned out more like crackers.  If I wanted them to put toppings on and not for a dip, I would roll them out by hand a bit thicker I think. Some are rather too big for a cracker but they can be broken into rustic pieces.  I brushed them with garlic infused olive oil and sprinkled with Nigella seeds, sesame seeds or Himalayan salt.  I am going to include some salt in the recipe next time.
Now, what to do with them to ensure they are crunchy for Saturday.  Chookie said I could freeze them and freshen them up in the oven on the day but mine are so crisp now I think I will risk leaving them in an airtight container.  Has anyone kept theirs for 5 days and what do you think Chookie?

As an afterthought, I decided to lightly vacuum seal some of them ie not suck all the air out and crush them to death    It may help keep them crisp.

[Cuilidh]

I've been meaning to make these for weeks now but still haven't got around to them.  Everytime I see an image of them I think how appetising they look.

I've already commented on the new, youthful looking JD in another thread!

[achookwoman]

Wow,  look at you Judy.  Very smart
If they are very crisp ,  put them in an air tight tin.  If they go soft ,  pop them in the oven.  When i made the first batch,  we broke them to eat with dips.

[judydawn]

Thanks Chookie, mine will have to be broken in bits as well.

[judydawn]

Hally made these today and hers look just like mine.  By the way, mine are 4 days old and are still as crisp as they were the day I made them - have kept them in a tin.

[Halex]

Thanks chookie & JD.
Thess are so easy to make and taste so good with dip, i had to control myself. I added some herbs as they were left over from my marinade, just brushed top with oil to go with dip.

H

[achookwoman]

Judy and Hally,  so glad you like them.  I am thinking of making some to put in Xmas hampers.  Judy good luck for tomorrow.

[cookie1]

Wow girls your flat breads look as good as bought.

[Halex]

Thankscookie, they taste great too
H

[Vivaroo]

This kind of bread I can actually make!  So easy with the pasta machine, I think #3 or #4 is a good thinness.

A few different flavourings I tried:
Cracked black pepper, lemon myrtle & sea salt
Sweet paprika, sumac & sea salt
Poppy seeds & onion flakes
Sesame seeds & dulse flakes
Fresh rosemary & sea salt

Too much taste testing, no dinner for me.