Friday, May 17, 2019

Crispy “Everything” Flatbread – “Everything” and Everything

These crispy “everything” flatbread crackers aren’t just called “everything” because they’re inspired by the “everything bagel,” but also because they’re everything you’d want in a flatbread. They’re savory, and interesting enough to eat by themselves, but also pair perfectly with countless dips, any cheese plate, and of course, anything you’d schmear on a bagel.

I played it safe with the powders, but I’m tempted to try this with freshly minced garlic and onions, which would get us even closer to their round inspiration. I’ll tweet a photo if it works, but even with the dried stuff, it was really close. By the way, garlic/onion powder, and granulated garlic/onion is the same thing, just ground to a different fineness, and they’re interchangeable. Just make sure they’re made with pure garlic and onion, and not a bunch of salt.

This easy technique will work with pretty much any seeds and flavorings, so I encourage you to go nuts customizing the recipe. Just don’t forget to flip your dough over before baking, so that your flatbread edges curl up the right way. For a more rustic look, you can bake these uncut, and then once cooled, snap them into irregular shards, which is also a great look. Either way, I really hope you give these crispy “everything” flatbreads a try soon. Enjoy!


Ingredients for about 48 Crispy “Everything” Flatbreads:
3/4 cup spouted spelt or whole wheat flour
3/4 cup all-purpose flour
1 teaspoon kosher salt (or 1/2 teaspoon fine salt)
1/2 teaspoon freshly ground black pepper
pinch cayenne
1/4 teaspoon garlic powder, or to taste
1/4 teaspoon onion powder, or to taste
1 tablespoon olive oil
1/2 cup hot water, or more as needed
poppy seeds and sesame seeds as needed

- Bake at 375F. for about 20 minutes, or until golden-brown and crispy.
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15 comments:

Unknown said...

looks great. i just really food wish you'd tackle a japanese cheesecake. best cake in the world.

Unknown said...

What other flour can you,substitute for whole wheat and or spelt,if thats possible?Thanks.

Unknown said...

I'm gonna give this a shot. I think some roasted red pepper hummus will go well with them.

Unknown said...

John I love your content, and your amusing antidotes, but why oh why can you not provide directions with your recipes. It would make all of us who want to keep this as a go to favorite would love to have the directions available as well. love ya

TaLoN-senpai said...

this is perfect to have in Ramadan .. =)

lyss said...

About to try these! But what would happen if you tried to make these without oil?

Stephanie M. said...

These crackers are killer! And the recipe uses fewer ingredients and steps than other cracker recipes I’ve tried. I adapted the recipe to get rid of some of my sourdough starter (which is already two parts water to one part each whole wheat and all purpose flour). Used 1 cup starter, 1/2 cup each of WW and AP flour, and skipped the water. I also used the Trader Joe’s Everything seasoning since I had that on hand. Mixed about 2 tsp into the dough and sprinkled liberally on top. Flipping the cracker dough over is a genius move. It helps keep the toppings on the crackers, and I suspect keeps the seeds from burning as well. Make these crackers!

Unknown said...

Chef John this looks really yummy! I'm definitely going to try and make this sometime soon.

A quick question, could you brush the flatbread with say, olive oil, to make the seeds stick to the dough? Or is it better to stick to water? I was thinking it might help the flavor to add it, but I'm curious to hear your thoughts!

Ratty said...

Heading into the kitchen to make these right now. Wish me luck.

Joel Mort said...

Without knowing another way to contact you I will include this in the comment section of the recipe I'm currently attempting. I note that you have "food friends" on your blog and I will be presumptuous enough to suggest two more:

https://turmericsaffron.blogspot.com/

and

http://www.noghlemey.com/

In case anyone is interested, including you (Chef John).

Thank you.

Joel

Unknown said...

These look great and I think they would complement a long-held food wish of mine: channa masala. Undoubtedly there are many different versions out there, but I trust your taste and R&D the most!

CaseyRocky said...

no docking required? That flipping trick also plants the seeds into the dough - makes me womder whether i could just mix them into the dough when kneading.

Unknown said...

We've made these a few times now. One small ammendment - I did everything you said and got them super flat, but taking them out after 20 minutes resulted in something between a pita and a cracker. So the next match went in for 25 minutes, and they're perfect and crunchy straight from the oven. Also, my husband took these to a food day, and apparently everyone was shocked these were homemade. I'm going to make these all the time now. Next batch is in the oven now. Thanks so much!

BrunoSix said...

I cut them in rounds and made everything chalupas.

Margaret Walker said...

Even easier in a food processor: I grind my own grains, and any could be used. Love this recipe, John. The only thing I have a hard time with is hearing the pitch of your voice go up and down all the time.