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My review
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 calsOriginal recipe yields 8 servings (48 -60 crackers)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- 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.
- 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.
- 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.
- 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).
- 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 13Most helpful
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5/7/2017
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...
11/29/2016
These are delicioso! I baked some like his and some a little lighter (just a little). Both were delicious!
9/30/2017
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...
11/2/2017
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
6/6/2017
These are so good! I used my Jaccard blade tenderizer to pierce the dough. Made it fast and easy !! Will make again!!
1/14/2017
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 ...
1/4/2017
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 ...
4/11/2018
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.