This cheesy flatbread is so satisfyingly crunchy and easy to make that you will want to bake it regularly. We recommend using a manual or electric pasta machine to roll out the dough for these crispy, paper-thin treats. Using a rolling pin will yield slightly thicker, more rustic results. After just one bite, which we’ve seen lead to many more addictive bites, you will understand why this is one of the most sought-after recipes in our restaurants.–Cathy Mantuano and Tony Mantuano
LC Dust Off That Pasta Machine Note
Go on. Dust off that pasta machine. This crisp, crunchy, cheesy crackers are a phenomenal use for it. Now, if only we could think of a way to put our stationary cycle to use in making doughnuts….
Crispy Parmigiano Flatbread
- Quick Glance
- 40 M
- 2 H, 30 M
- Makes 16 large pieces
IngredientsEmail Grocery List
Recipe Testers Reviews
This is very easy and tasty. I made some flatbreads with the cheese as described in the recipe, but I also made some without, instead using sea salt, smoked sea salt, or finely chopped rosemary. The rosemary version was my favorite! But the cracker itself is light and a great base for many additions. This recipe makes a ton of crackers; everyone at work loved them.
This dough was simple to put together and handled beautifully. Since it didn’t require much kneading, I didn’t bother with the mixer and made it by hand. The dough pieces got too long to roll easily at about setting 3 on my pasta machine so I cut them in half. After baking the first couple of sheets as directed, I substituted some sea salt for the cheese and sprinkled on chopped fresh herbs (rosemary and thyme) halfway through the baking for a neighbor who can’t have dairy. Everyone loved both versions. Crispy, salty, flavorful, more interesting than crackers, these flatbreads were just right with a glass of wine on the patio.
I found this flatbread completely addictive. It comes out of the oven crisp like a very thin cracker, and the saltiness of the parmesan makes it wonderful for munching. The dough is very simple to make and has a nice texture to work with. Once I figured out the trick to putting it through the pasta machine (plenty of flour!), it was a lot of fun to make, too.
This is a winner! Really crispy, I love the flavor of the bread and will make this for appetizers as well as just to munch on myself. I did share the flatbread with my son, Kyle, he ate the remaining 15 pieces while watching the football game and wanted more.