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Garlic-Herb Flatbread

clare a.

"I had a craving for something dry and savory one night, and tweaked another recipe to make what I wanted. I ended up creating this delicious flatbread that even the picky eaters in my family love."
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1 h servings 164 cals
Original recipe yields 12 servings (1 dozen)

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  1. Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms.
  2. Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  4. Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese.
  5. Bake in the preheated oven until golden brown and crispy, about 20 minutes.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 164 calories; 8.4 g fat; 18.9 g carbohydrates; 3.1 g protein; 22 mg cholesterol; 230 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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This was really delicious. My only change was using dried herbs as I didn't have fresh at home. I made half of this thicker.. just rolling out like a pie crust and half thin, rolling out on the ...

It just didn't work. I think there was too much butter and the cornmeal was over powering and it could not be rolled out and even under plastic wrap, it was like I was rolling out just butter.