The best delicious Savory Flatbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Savory Flatbread recipe today!
Hello my friends, this Savory Flatbread recipe will not disappoint, I promise! Made with simple ingredients, our Savory Flatbread is amazingly delicious, and addictive, everyone will be asking for more Savory Flatbread.
What Makes This Savory Flatbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Savory Flatbread.
Ready to make this Savory Flatbread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 pk Dry yeast
1/4 c Warm water — (105-115)
1 c Skim milk — warmed
(105-115)
2 tb Margarine — melted
1 tb Honey
2 1/4 c Flour, all-purpose
1 1/2 c Flour, whole-grain wheat
3 tb Dried onions — minced
1 ts Dried rosemary — crushed
1/2 ts Salt
Vegetable cooking spray
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add warm
milk, margarine, and honey; stir well. Stir in 2 cups all-purpose flour,
whole wheat flour, onion, rosemary, and salt to form a stiff dough. Turn
the dough out onto a lightly floured surface. Knead until smooth and
elastic (about 7 minutes); add enough remaining flour to prevent dough from
sticking to hands. Place dough in a bowl coated with cooking spray, turning
to coat top. Cover and let rise in a warm place (85-degrees), free from
drafts, 1 hour, or until doubled in bulk. Punch dough down, and divide into
4 equal portions, shaping each portion into a ball (cover the remaining
dough while working to prevent it from drying out). Roll 1 ball into a 15 x
12-inch paper-thin rectangle on a baking sheet coated with cooking spray.
Score the dough by making 2 lengthwise cuts and 5 crosswise cuts to form 18
crackers. Prick entire surface liberally with a fork (do not allow to
rise). Bake at 300-degrees for 23 minutes or until lightly browned. Remove
from pan; let cool completely on a wire rack. Separate into individual
crackers. Repeat
procedure with remaining dough. Store in an airtight container.
Yields
12 Servings
Leave a Reply