Crisp rosemary flatbread from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on December 04, 2014

    I've made these many times. They are easy to make and very tasty; mine turn out more like a cracker than a flatbread. A nice variation is to roll them out in a seed mixture (poppy, sesame, flax, etc) and to cut into thin rectangles. Great for guests with her baked feta dip from the same site.

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