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!
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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
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