The sweet, salty, earthy combo of these flatbreads is simply delicious. They are super quick, and really easy to make. The dough base is definitely my new go to cracker recipe, because it is just so simple.
The dough comes together in about a minute; be warned that it will seem a bit oily, but just roll with it, all will work out in the end.
Be sure to roll the dough out thin, so the flatbreads stay crisp.
Drizzle with honey; sprinkle with thyme and salt… I used Kosher salt, since I didn’t have any sea salt on hand, and I thought it worked well.
Just look at that drip of honey – yum! I think these would go great with a cheese plate, before or after a meal. A local restaurant that Mike and I have been to serve flat breads and crackers with assorted cheeses, berries and nuts; the berries and nuts are lightly drizzled with honey. It was there that we discovered one of our favorite cheeses…Cotswold Cheese.
Flatbreads with Honey and ThymeAdapted from Smitten Kitchen Makes about 16 flatbreads, about 4-6 servings Smitten uses Mahon cheese for these flatbreads, but I used Parmesan, since I had some on hand. Other cheeses that might work nicely are Manchego cheese, Gouda, Fontina or Pecorino Romano. 1 3/4 cups (7 3/4 ounces or 220 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 cup (118 ml) water
1/3 cup (79 ml) olive oil
2/3 to 3/4 cup cheese of your choice (see note above)
1/3 to 1/2 cup (79 to 118 ml) honey
1 tablespoon fresh thyme
Kosher Salt or Flaky sea salt such as Maldon
Pre-heat oven to 450°F with a pizza stone or heavy baking sheet placed in the middle of the oven.
Whisk flour, baking powder, and salt in a medium bowl. Make a well in center of the flour mixture and add water and oil. Gradually stir liquids into flour with a wooden spoon to form a shaggy dough. Knead dough gently in bowl 4 or 5 times.
Divide dough into 4 pieces and roll out 1 piece at on a sheet of parchment paper into a rough rectangle 12?x6?.
Slide rolled dough and parchment paper onto the baking stone or heated baking sheet; a pizza peel or inverted cookie sheet can be used to easily slide the rolled dough to and from the oven. Bake about 5 minutes, until lightly golden. Remove flat bread from oven with peel or cookie sheet and quickly sprinkle with 1/4 of grated cheese. Bake for an additional 3 to 4 minutes, until browned at edges and lightly golden. Remove flatbread from oven a final time, drizzle with honey (about a tablespoon per piece), sprinkle with thyme leaves and salt. Cut each cracker 4 sections. Repeat with remaining dough. Serve warm.
Do ahead: If you want to prepare these in advance, Smitten recommends slightly under baking them (about 1 minute less) and then re-toast them in the oven. Remove from oven and finish remaining steps.
Just found you through tastespotting and am loving all your recipes! Am going to make these flatbreads now but will be back for more, gorgeous pictures too!!
These sound fantastic!!!! I’m going to try my pasta machine to roll these thin enough since I’m terrible using a rolling pin.
Thanks!! The dough comes out softer, slicker, and less elastic than pasta dough, so I’m not sure how it will fare in the pasta machine. I’d be interested to know how it does…
This is a great recipe –
delicious and delicate aroma.
I loved it, thank you, Diana
Baked these today, came out well. Thanks for the recipe and instructions. Mark S
Made these yesterday and served at a dinner party with a brie platter. I omitted the cheese, added powdered garlic and used whole wheat flour instead. Yum! thanks for the post I will definitely make these again!
That’s great; so glad you enjoyed them!
Natalie C. says
These look yummy! What’s the typical serving size? I want to make this recipe for a family of 4. Thanks!
Thanks Natalie! The original recipe says 4 servings, but if you’re using them as an appetizer with other things you can probably stretch it to six servings.