Garlic-Herb Flatbread

2 Ratings
  • 3 Rating Star 1
  • 5 Rating Star 1
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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.

By clare a.
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Ingredients

Directions

  • 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.

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  • Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

  • 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.

  • Bake in the preheated oven until golden brown and crispy, about 20 minutes.

Nutrition Facts

Per Serving:
164.17 calories; 3.06 g protein; 18.9 g carbohydrates; 8.44 g fat; 21.8 mg cholesterol; 230.46 mg sodium.Full Nutrition

Reviews (2)

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Most helpful positive review

Linda T
05/09/2016
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 foil. They tasted great both ways. I baked the thicker ones 25 minutes
Helpful
(2)

Most helpful critical review

LaDonna Langwell
05/26/2016
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.
2 Ratings
  • 3 Rating Star 1
  • 5 Rating Star 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Linda T
05/09/2016
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 foil. They tasted great both ways. I baked the thicker ones 25 minutes
Helpful
(2)
LaDonna Langwell
05/26/2016
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.