A long time ago I used to go to Eddie’s House Restaurant in Scottsdale AZ and he used to serve complimentary bread baskets. Those bread baskets contained an assortment of breads and these flat crisp breads with blue cheese butter and pistou herb sauce (pesto without nuts). A few years ago I published a similar recipe. I did get the crisp bread recipe from Epicurious. This is pretty much the same recipe for the crisps but in my current oven I need to bump up the heat 25 degrees for the crisps to come out the same. The rest is even easier than before because I decided that you don’t need to measure the butter and blue cheese. Just blend a stick of butter with a wedge of blue cheese. For the herbs I grabbed a handful of basil, some leftover marjoram, some green parts of scallions and olive oil. Portion size is always difficult to determine because I don’t know if you want one small piece or several pieces. This makes three flatbreads that I’m guessing are two servings so I will round this to 6 servings.

Ingredients for around 6 servings

1 3/4 cup flour

1 teaspoon baking powder

3/4 teaspoon sea salt

1/2 cup water

1/3 cup extra virgin olive oil + extra for brushing or spraying the flat breads

sea salt flakes – to taste

poppy seeds – to taste

sesame seeds – to taste

1 – 4 oz stick butter (doesn’t matter if salted or not) – room temperature

1 wedge (around 4 oz or more) blue cheese – room temperature

handful of herbs

extra virgin olive oil to blend

Directions

Here’s the difficult part………picking a temperature for the oven……….In my last oven I made these same flat breads at the Epicurious suggestion of 450 degrees F for ten minutes……I tried that and it doesn’t work in my current oven so I cranked it up to 475F and then the crips came out. You can try 450F and if yours is still raw then crank it up to 475F till done.

After you pick your oven temperature……In a large mixing bowl combine the flour, baking powder, salt, water, and oil. Divide the dough into three balls.

Roll the balls on parchment paper and top the dough with plastic wrap and roll the dough into a flat bread. Remove the plastic wrap and spray or brush with olive oil. Sprinkle sesame seeds, poppy seeds, and sea salt flakes. Transfer your raw flat bread on parchment paper to a sheet pan and place in your oven for about 10 minutes.

Repeat with 2nd and 3rd dough balls.

I’ve found out that you can bake two in the oven but in my oven the flat bread on lower rack needed two more minutes.

For the blue cheese butter just blend the blue cheese with the butter.

For the herbs remove any stems and blend with olive oil.

This is FORKING Delicious!

A special THANKS!!!!! to Epicurious for a FORKING fantastic bread crisp recipe and also to Chef Eddie that was from Eddie’s House for this amazing idea!