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Crispy Rosemary Sea Salt Flatbread Crackers

Rated as 4.68 out of 5 Stars

"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
Original recipe yields 8 servings (48 -60 crackers)

Directions

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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.

Nutrition Facts


Per Serving: 155 calories; 6.7 g fat; 18.7 g carbohydrates; 4.4 g protein; 4 mg cholesterol; 437 mg sodium. Full nutrition

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Reviews

Read all reviews 14
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My first review after years on Allrecipes - they were that good! I was concerned because my dough wasn't particularly sticky - moderately stiff and elastic - but, although it was difficult to r...

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

Great recipe! So easy, quick, minimal ingredients, and I agree the cost of those small bags of artisan crackers now seems outrageous! I followed the basic recipe, including parmesan, but did not...

I didn't have the fresh cheese so I used the grated cheese that come from the aisle section. It turned out great. I will definitely make again

These are so good! I used my Jaccard blade tenderizer to pierce the dough. Made it fast and easy !! Will make again!!

These are so yummy. The second time I doubled the batch and grabbed Adagio cheese by accident. It was a great mistake. I am not sure which is better. Pricking with a fork did not seem necessary ...

I just made these ! They are easy (the longest part was poking them with a fork) and they taste wonderful! I added a bit of fresh grind Italian herbs and pepper to my dough! I probably could ...

These were a hit at the banquet as a appetizer. I served them with a cream bacon ranch cheddar dip and didn't have any to bring home. My grandkids were disappointed.