Reviewed: Jan. 12, 2011

A local restaurant makes this and tops it with havarti cheese, diced grilled chicken and pretty much any diced sauted veggie you like. AWESOME appetizer! I rolled the dough out really thin and made lines where I wanted it to break. I baked it then added the toppings then put it back into the broiler to melt the cheese and get the toppings hot.

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7 users found this review helpful

Reviewer:

gretch727

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Reviewed: Apr. 17, 2010

I love this recipe; it's exactly like expensive store-bought flatbreads at a fraction of the cost. I typically add a bit more butter to the dough for a richer flavour. I've also experimented with different toppings, adding some nigella seeds (sometimes called black sesame seeds) along with sesame seeds. The only downside is rolling out all those thin sheets of dough is very labour intensive. But there's no flatbread so delicious as a homemade one - it's worth the effort.

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5 users found this review helpful

Reviewer:

sonyapizza

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Delft, Zuid-Holland, Netherlands

Reviewed: Nov. 19, 2009

Thank you i'll never run out of "pita" bread again love the chewy texture.

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5 users found this review helpful

Reviewer:

walks_softly

Cooking Level: Intermediate

Reviewed: Oct. 4, 2009

Used whole wheat flour because that is all I had, and it turned out good! Made into little pizzas!

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5 users found this review helpful

Reviewer:

Kristi

Cooking Level: Intermediate

Home Town: Clay Center, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Apr. 25, 2009

Excellent recipe. I made it several times, and rolled it out using the Atlas pasta machine, which makes it super easy and fast. I've added crushed garlic, chopped rosemary, sahe and thyme, and sprinkled with black pepper on top. What a trea not to have eat store-bought crackers. These are delicious, and sturdy, perfect for dips.

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7 users found this review helpful

Reviewer:

Maylo Harding

Reviewed: Apr. 25, 2009

I'm so glad to have found this recipe! I have wanted to make a very thin cracker-like pizza crust like a local restaurant serves. This is it! The dough is very easy to handle. To keep the crackers from puffing up too much, I docked the dough before baking (pricked the surface several times with a fork).

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5 users found this review helpful

Reviewer:

JAEDIANN

Cooking Level: Intermediate

Reviewed: Apr. 14, 2009

Used whole wheat flour. Very cracker like. These can be wrapped in wet and squeezed paper towel or cloth to soften and then filled and rolled.

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5 users found this review helpful

Reviewer:

VIVNIDHI

Reviewed: Apr. 10, 2008

A little time consuming but an impressive looking alternative to store bought crackers. I brushed mine with egg white and then different combinatins of garlic powder, italian seasoning, salt, pepper, parmesan and cayenne. pepper.

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4 users found this review helpful

Reviewer:

PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA

Living In: Albany, New York, USA

Reviewed: Mar. 15, 2008

I made this with my 4 year old... he LOVED the project. Works beautifully with a pasta machine. We did 1/2 as crackers the remainder were lavosh 'pizzas' with ham, onion, green pepper, olives and cheese. I'm glad we checked the website.

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Reviewer:

nodak

Cooking Level: Intermediate

Reviewed: Aug. 10, 2007

It's a bit time consuming, but it's really good with dip! We tried it with Hummus and really enjoyed it as well. If you don't mind spending extra extra time, you can make shaped chips with cookie cutters!

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4 users found this review helpful