Comments on: Crisp Sesame-Semolina Flatbreads

By: Alan

Alan — Sat, 06 Mar 2010 12:48:04 +0000

We made these yesterday. Turned out great! Thanks for the recipe. How did you get yours to stay basicly flat? Mine curled up at the edge a lot. http://www.robertsroostfarm.com/2010/03/crackers.html

By: A Few Resources for the Real Food Challenge « Not Dabbling In Normal

A Few Resources for the Real Food Challenge « Not Dabbling In Normal — Tue, 02 Mar 2010 10:48:34 +0000

[...] from Jennifer’s link file: Spelt Everything Crackers Poppy & Parmesan Cheese Crackers Sesame Semolina Flatbreads Lavash Armenian [...]

By: Jan

Jan — Sat, 16 Jan 2010 04:47:46 +0000

These are great. I didn’t have black sesame seeds so I used the white ones and they turned out fine. I do have to get a little better with the parchment paper and sliding them on the baking stone. I found out the hard way that parchment paper burns when it touches the electric element in the oven. So I had a minor kitchen fire and learned a good lesson. When you say, cut the parchment to the size of the stone, now I understand why.
Thanks for the recipe and for sharing your love of bread.

By: healthy breakfast recipes

healthy breakfast recipes — Sun, 30 Aug 2009 08:16:19 +0000

I finally published on biscuits. Tell me simple matter of copying your recipe is just like my blog. Thank you very much!

By: Susan

Susan — Tue, 07 Apr 2009 14:12:07 +0000

Leslie, try any combination of flours and seeds. The cool thing about these is that you can use a lot of different things and they will turn out great.

By: Leslie

Leslie — Sun, 05 Apr 2009 07:11:44 +0000

I don’t have semolina flour, but I do have whole wheat, rye, pumpernickel, oat, whole-wheat spelt, and a bunch of seeds and oats and groats and things. what do you think I could do with all of these to make a semolina stand-in? wheat spelt plus seeds and/or ground-up wheat berries, or…?

By: Gary

Gary — Wed, 18 Feb 2009 03:54:42 +0000

Great idea. I just made these with a mix of unbleached white, whole wheat, and corn meal and they came out great. They do cook quickly between “almost” done and “burnt”

By: cymbre

cymbre — Fri, 23 Jan 2009 00:01:38 +0000

these are amazing! fun to make and eat! i don’t have a baking stone and no parchment paper on hand so i just used a cookie sheet and tin foil…also added poppyseeds, just for fun.

i stumbled upon your blog the other day after googling tortas de aceite (yours was at the top of the search)…looking forward to trying that one next!

thanks susan!

By: Vicki

Vicki — Wed, 12 Nov 2008 15:05:34 +0000

You have totally energized me! I was intrigued by your “just do it” comment so I indeed just did it. I used my hand-crank pasta maker and baking stone, making 24 crackers. They turned out perfectly! I can’t wait to experiment with whole grains.

I can’t wait to check out your other recipes now that I’ve discovered your website and appetizing photos. Thanks!!

By: Astrid

Astrid — Thu, 19 Jun 2008 09:21:28 +0000

I finally posted about these crackers. Please let me know if you object to my simply copying your recipe as is on my blog. Thank you so much!