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This delicious sweet cinnamon flatbread recipe is courtesy of Jennifer Behar, owner of Jennifer's Homemade.

Source: The Martha Stewart Show, December Fall 2007
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Ingredients

Directions

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How would you rate this recipe?
  • zydecolady
    10 FEB, 2009
    i put in all the oil to the dough accidentaly haha so its a little different . lol.. but the rest turned out fine.. its just not the best thing i've ever eaten... i dont think i'll make it again
    Reply
  • Naplesmag
    26 OCT, 2008
    I tried making this recipe today, following the correct amts. of oil. It was too powdery and I kept trying to make it work. It looks like it's going to be very tough. I think I overworked it now! Too much trouble.
    Reply
  • Neezie
    27 APR, 2008
    I'm glad to see I'm not the only one who has had a problem with this recipe, the liquid to flour ratio is definately not right. Ive ended up with dough that can be used for the foundations of my dream home..!! but I will persevere and let you know.
    Reply
  • MS10747473
    22 FEB, 2008
    The recipe calls for 3/4 c olive oil. Use 1/4 c for making the dough and 1/2 c for brushing the dough strips. PHT
    Reply
  • MS11129051
    4 JAN, 2008
    never mind, I should have read the directions first
    Reply
  • MS11129051
    4 JAN, 2008
    The printed recipe uses 3/4 cup olive but the video says 1/4 cup. Which is correct before I attempt this recipe?
    Reply
  • MS11129051
    4 JAN, 2008
    The printed recipe uses 3/4 cup olive but the video says 1/4 cup. Which is correct before I attempt this recipe?
    Reply
  • ckbrown
    2 JAN, 2008
    I also had trouble with these. I ended up baking at a higher temperature and for many more minutes than called for, only to result in a hard "bread" rather than a crisp cracker. Can someone help?
    Reply
  • mejan
    29 DEC, 2007
    I think perhaps the liquid or flour measurements are incorrect -- my Kitchenaid bowl is full of a powdery mess instead of a dough! Very disappointing, as I followed the recipe very, very carefully.
    Reply
  • Kitoise
    23 DEC, 2007
    I also had some trouble with this. The temp was either too low or the time too short. I tried 275 but the time was still too shot. Plus, I was hoping these would be crisp but mine turned out soft (not doughy). I didn't want to leave them in so long that they would become too hard. I used only half the amount of oil and sugar/cinn. for the topping and it was plenty. Some expert info re: the nuances of the recipe would be helpful.
    Reply

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