Sorella Flatbread

Emma Hearst and Sarah Krathen, authors of the cookbook Sorella, say that this flatbread is munched on by everyone at Sorella, including them, at all hours of the day and night. It is strangely addictive in a Ritz cracker sort of way and is a great vessel for toppings. A good-quality olive oil gives the dough a rich, buttery taste. For a zingy variation, add 2 Tbs. roasted garlic paste to the dough.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Sorella Flatbread
Review 1 for Sorella Flatbread
5 out of 5
5 out of 5
MissDemeanor
July 17, 2014
Would You Recommend? Yes
0points
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Don't Forget to Add Water
July 17, 2014
The recipe has wonderful flavor and I made it as written, twice, but there was nothing to bind the flour and it failed both times. Water is absent from the recipe and it seems to be an error/omission in the recipe. Add a little water to get a nice dough and it will bind the ingedients perfectly. Running the dough through the pasta roller accessory was a breeze after that.
Pros: Quick, Easy, Appearance, Adaptable, Impressive, Will Make Again, get to use accessories
Cons: ingredients list was incomplete