In July 2012, we Daring Bakers made some crackers. Mine turned out pretty well. This time, we had a second go-around. The challenge was to make crackers and flatbreads of any sort, provided they’re crispy. Mine turned out – well, just OK.
Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!
I went with the ground corn crisps (I used regular yellow corn flour instead of blue corn flour) and herbed flatbreads. My corn crisps were tasty except very hard to get them to be really nicely crispy (the thicker ones turned out soft, and the thinner ones started to burn a bit in the oven). My flatbreads almost all turned into pita bread, which is ironic since I never got the pitas I tried to bake on purpose last year to puff up so reliably. I didn’t have any good rosemary on hand, so I used sea salt and poppy seeds instead. Ah, well.
Photos after the jump.