What's Cooking...Basil Flatbread Crackers

Last Friday I posted a similar picture to the one above. The recipe was Zesty Pineapple Salsa, but I paired it with this flatbread chip/cracker. I still don't know weather these would be called a chip or a cracker. The recipe calls it flatbread, but when you break it into pieces it is more of a chip/cracker.

This recipe is really easy and yield's the perfect amount of flatbread, for whatever purpose you may be using it. I used it with homemade salsa, but because my salsa was chunky it was a bit hard to use the flatbread to scoop it up. I ended up using a spoon to put the salsa onto the flatbread. Not everyone prefers that method though.

This flatbread is VERY flaky and could almost be used as a crust. I want to try it as the crust of a quiche. One of these days I'll get around to doing that and I'll be sure to post about it here. Until then, try out the recipe and let me know if you used it for anything special.

Basil Flatbread adapted from Martha Stewart

Ingredients

• 2 cups all-purpose flour, plus more for surface
• 1/4 cup coarsely chopped fresh basil, plus 40 whole basil leaves (leaves are optional)
  
• Coarse salt
• 1 teaspoon sugar
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1 cup heavy cream
• 1 large egg white, lightly beaten for egg wash

Directions

• Preheat oven to 375 degrees. Mix flour, chopped basil, 1 1/2 teaspoons salt, and the sugar in until combined. Add butter; mix until mixture resembles coarse meal. Add cream and continue mixing until dough forms.

• Briefly knead dough on a lightly floured surface. Divide dough into 4 equal pieces; shape into ovals, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes.

• Roll out 1 piece of dough on a lightly floured surface into a very thin oval (about 12 by 16 inches). Transfer to a parchment-lined, or greased baking sheet. Brush with egg wash, and sprinkle with coarse sea salt and more dried basil. (Optional: press 10 whole basil leaves into top.)

• Bake until golden brown and crisp, 15 to 20 minutes. (be sure to watch it because it will brown quickly and may burn.) Transfer to a wire rack, and let cool. Repeat 3 times with remaining dough, egg wash, salt, and whole basil leaves. Break into individual crackers using your hands.