Crispy Rosemary Sea Salt Flatbread Crackers

Crispy Rosemary Sea Salt Flatbread Crackers

Chef John

"Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time."
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Ingredients

32 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  2. Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
  3. Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 or minutes. Divide dough in half.
  4. Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
  5. Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
  6. Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Footnotes

  • Chef's Note:
  • My "12-15 minutes" baking time is just a rough guess, and it will depend on the thickness of your dough. I would start checking at 10 minutes and go from there.
  • Variations:
  • Substitute any fresh herb of your choice instead of rosemary.
  • Substitute poppy, sesame, or fennel seeds instead of sea salt.

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Reviews

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These are delicioso! I baked some like his and some a little lighter (just a little). Both were delicious!

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