Rosemary Flatbread Crackers

Rosemary Flatbread Crackers

Making your own crackers is so easy with this recipe. All you need to go with this recipe is a good cheese and some fruit for a cheese, crackers, and fruit plate! This recipe makes about 2 1/2 dozen medium size crackers.

1 3/4 cup of flour
1 T of chopped rosemary (preferably fresh) and some extra set aside
1 t of baking powder
3/4 tsp of salt
1/2 cup of water
1/3 cup of olive oil
Sea salt (preferably the flaky kind)

1. Preheat oven to 450 degrees F.
2. Mix dry ingredients together, creating a well in the middle. Pour in water and olive oil and mix thoroughly with your hands, kneading and squeezing the dough. Add a bit more water if some of the mixture is too crumbly.
3. Divide into smaller balls.
4. Roll a ball on parchment paper so it is as thin as you can get it. Dough rolls nicely- not sticky. Trim around the parchment paper and place dough on parchment on a baking sheet, leaving room for the other 2. If you prefer long flatbread strips, trim the flattened dough and cut into long rectangles.
5. Repeat with other balls.
6. Lightly brush tops with olive oil or spray with an oil spritzer.
7. Sprinkle sea salt on top along with some extra rosemary on top.
8. Bake for 8-10 minutes. Edges should be slightly browned. Leave in longer if you want a more toasty, browned flatbread.
9. Remove from oven and let cool. When cooled, break into crackers. Flatbread should be nice and crisp.
10. To keep crispness- store in an airtight container or zip lock bag, with as much air removed as possible.