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Crispy “Everything” Flatbread – Food Wishes ctm magazine



Learn how to make Crispy “Everything” Flatbread! I love “everything” bagels, which is why I really love these crispy “everything” flatbread, since they’re fast and cheap to make, and can be spread them with all my favorite bagel toppings! Visit https://foodwishes.blogspot.com/2019/05/crispy-everything-flatbread-everything.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy recipe for Crispy “Everything” Flatbread!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

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35 Comments

  • Siegfried Pretsch on May 21, 2019

    I love roasted onion seeds

  • RadEmFam on May 21, 2019

    My food wish.. mariscos (seafood) food truck consomme. The free cup of seafood soup they give you after you place your order. They're all over san diego and LA chef if you haven't tried it yet.. thanks love you!

  • The American Brotha on May 21, 2019

    Perfect. I've been looking for a healthy quick chip recipe. Thanks Chef!

  • Chris Hansen on May 23, 2019

    YUM!!

  • Yohana Kim on May 23, 2019

    These are my favorite snacks because of the texture and crunch. Can't wait to try to this once I get an oven and a home lol. Cheers Chef John! A fan from Korea since 2014.

  • Tyson Robertson on May 23, 2019

    I'm over here eating frozen burritos.

  • Keith Graber on May 24, 2019

    If you have a pasta roller or attachment for a stand mixer, that would be clutch in this recipe.

  • Daniel Rusinek on May 24, 2019

    I'm trying these with bacon jam

  • Iian on May 25, 2019

    instructions unclear Uses inedible seeds.

  • Chris Moore on May 25, 2019

    I bought a rolling pin AND spelt flour just to make these. That's how much faith I have in you CJ!!

  • Kyle Leinbach on May 28, 2019

    I'm not 100% certain, but I believe the unpronounceable cheese is Brebirousse D'Argental, a sheep's milk Brie from Lyon, France (https://www.cheese.com/brebirousse-dargental/)

  • Dr. Jones on May 31, 2019

    Super recipe. Love you

  • Manonpepin1 on June 3, 2019

    I did this recipe twice, and this taste Amazing!!!!!

  • meep meep on June 10, 2019

    how long do they last?

  • Hương Như Huệ Lê on June 18, 2019

    Oh f* s* this recipe tastes just my favorite childhood snack "banh da"! OMG! And it's so much easier to follow than the one I was taught =)))

  • sdushdiu on June 18, 2019

    Pardon my ignorance, but what is the pan liner you use? Thanks!

  • Debra Prince on June 22, 2019

    Can't wait to try these! By the way, where do you get the hemp seeds you mentioned at 3:57? Asking for a friend.

  • tasavaaree on June 25, 2019

    The cheese looks like Brebirousse, which would be perfect with this flatbread!

  • MrSmartypants on July 9, 2019

    Epoisses?

  • fat frog on August 31, 2019

    I made these for my VERY picky boyfriend and he loves them lol thanks for the recipe

  • Debora Solnik on September 29, 2019

    will these stay crispy the next day if covered?

  • E B on September 29, 2019

    You're my hero Chef John

  • Sofs on October 3, 2019

    That cheese looks yummyyy what is it???

  • LT Kell on October 29, 2019

    Is the cheese reblochon?

  • Miniwhetes on December 18, 2019

    The way you talk pisses me off

  • Sheetal Raja on March 26, 2020

    Hi John !
    Thank you so much for this lovely recipe. It came out extremely delicious. I made it entirely with wholemeal flour though. Love from India. 🙏🏻

  • mkandme on August 3, 2020

    This looks delicious! Could rosemary be incorporated into these? Would you finely chop the rosemary leaves or leave them whole?

  • hervva on August 26, 2020

    Im not nativ english speaker and i love your reciepes but your speech is somehow difficult to listen to

  • Robin Goodhand on December 15, 2020

    Hey Chef John. I'm going to make these flat breads tomorrow. I'm just wondering, would you get more toppings to stick if you brushed on a bit of egg white instead of water? Or do you think it might make them soggy? And John , that cheese looks suspiciously like Reblochon, the pronunciation of which is roughly "reb-blow-shown"

  • Irene YuYan Cheng on December 30, 2020

    You can cut directly on a silicone mat?

  • matty skinz on April 11, 2021

    Can even think about spreading things on a hump…. Nightmares…. Was there cayanne?

  • Dave on September 11, 2021

    delicious rhombus

  • Sherry Lynn on September 27, 2021

    So wonderful, I'm gonna have to try these. ♥️♥️♥️

  • Truth Finder on November 21, 2021

    I'll be trying these. Thanks, Chef John!

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