Crispy Rosemary Sea Salt Flatbread Crackers

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 roll out they turned out just fine. I did use about half of the salt in the dough since I felt the additional salt on top would make them salty enough. I poked holes in half the recipe, but didn't dock the other half and could see no difference. I baked them for about 15 minutes, removing the ones that were done earlier and putting the others back until all were a nice golden brown. They were excellent accompanying the Sun-Dried Tomato Tapenade from Alexis May Tanner (itself an awesome recipe that I might now have to review!)

These are very tasty, although I liked them better without the added sea salt on top. Because handling the crackers was so difficult after they were rolled out, resulting in sadly mishapen crackers, I started rolling them out, cutting and pricking them right on the parchment I then put onto the cookie sheet. They came out great.

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 have rosemary or any other fresh herbs so I used dried dill. Tasted great! Also, first batch wasn't quite thin enough - they're still tasty and somewhat crunchy, but I wanted more snap - so I made sure to roll second batch thinner. This will be my go to recipe, trying new flavors always, and will probably never get store bought again. PS Loved the video! :-)

Certainly the key here is roll them out thinly but you've got to be careful about over-baking. The taste isn't pleasant. In the video, Chef John returns half the tray to the oven to get the remaining pieces equally brown. I did that with a few but in the end, I prefer the look of the variation in colour . They look very presentable in the serving bowl and all the crackers are quite crispy. I had only half the amount of fresh Rosemary and though I'm not so keen on a strong Rosemary taste, these do need the full amount. Also, I think next time I might pulse the salt a bit to make the bits smaller - to make for a lighter and more even distribution of the salt. Lastly, these can be placed very close to each other on the baking tray - they don't expand.

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

This recipe is so simple and quick to make! I didn't have fresh rosemary or parmigiano reggiano, so I substituted finely grated marbled cheddar cheese and dried rosemary ground in a mortar and pestle. I also added in some dried dill weed, a little onion powder, garlic powder, and some black pepper. The crackers were a hit with my family! I definitely will be making these 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 and I did cut back on the salt.

Wonderful! We made these, just half a recipe because we are having to use gluten free flour and don’t want to waste it. We were thrilled with the results! I used seasoned olive oil that had Italian herbs, then per recipe, and we love them! Definitely planning to make more. Soon. J&J

I’ve bumped up my spices each time I’ve made these. This is a great jumping off recipe and is super mailable to create crackers that compliment your topping selection. The batch I made tonight I added nigella seeds, double rosemary, garlic, and ground, smokey crushed red pepper flakes. They are addictive!

I’ve made these twice. Both times I found the dough very crumbly to start but continued hand kneading in the bowl brought it together. I used my KitchenAid pasta roller starting with #1 setting and stopping after #3. This made the rolled out dough consultant in thickness and baking. I didn’t have parmesan so I used old cheddar with a fine grater and mixed in the flour as I grated to avoid lumps. The first time I used Rosemary but found it a bit intense for my taste so I used a half teaspoon of garlic powder and a teaspoon on basil for the second batch. And will stick with that. This is the best cracker recipe I‘Ve tried. Easy to make but... they don’t last long. It’s hard to go wrong with a Chef John!

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 have rolled them out a bit thinner, but they were great nonetheless.

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

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 turned out great and I am not a chef! We are trying to reduce waste by buying less processed stuff and cooking at home, so this is my first attempt at making crackers from scratch. This is surprisingly simple and they taste way better than store-bought. It is challenging to get the thickness and shape consistent, so I will say that just adds to the richness of home-cooked food!

Made these for company the other night without the rosemary because I didn't have any. Didn't make a difference in the end product. They were really easy and delicious - love Chef John - never lets me down!

Easy and delicious! This recipe has a real high payout to labor ratio. Do it!

I rolled them out on the silpat. Mine dried better when I dusted each side well with flour. Roll it a LOT thinner than you think. I rolled it exceedingly thin and the middles still were softish so I turned down the oven 10 degrees and cooked them abt 17m, picked off the edges and then 2 more minutes. Then they were delightful. Next time I am putting everything bagel topping on them. I'll be making them a lot... because I am the slacker who likes a good cracker!

Very good

I found these to be a little bit dry but I used the cheaper shelf parmesan instead of the real stuff, so that might have made a difference. The first batch was also a little less crisp than I had hoped, for the second batch I rolled them out thinner and that seemed to help a bit.

my third cousin once removed on my dads side who died last year said that this was the best last meal he has ever had. Implying that he died a few times before this! However he did break his last remaining tooth while consuming it.

You had me at $8 dollar cracker. Cheap, easy, and, modifiable! Love it! I must admit I forgot to add sugar.

This is a wonderful recipe! I substituted in pink Himalayan large grain salt and they looked and tasted absolutely divine.

GREAT! I only had dried rosemary and Kraft grated parmesan and they turned out really good. I adjusted the rosemary to 2 tsp. I will reduce salt to 1 tsp or 3/4 tsp next time - just a little too salty for me, but my kids loved them. Since we are such big cracker eaters, we will make these weekly.

All I can say is that chef John I’m a fan of another truly fantastic recipe. No adjustments needed. Perfect as it was thank you for sharing. Happy holidays

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.

Worked out just fine. Also seems like a recipe one could swap the rosemary for, say, cracked black pepper. I found it was a good idea to turn the baking sheets Every 5 minutes (I needed 2 sheets, which was cool). My first time so I was cautious and stayed to the thick side. I think they’ll be just fine for a soft, yet sturdy, cheese.

I made it according to the recipe and it was great. Next time I will roll the dough thinner. I plan on trying different herbs and spices each batch I make. I will never have store bought crackers again. Thank you Chef John.

Wunderbar. for handling, after i rolled out the dough, i transferred to parchment *then* trimmed out the crackers. i pull them out just as they started to brown: to finish, i put them into a 275 oven for a few minutes getting them cridpy but not burnt.

This was my first time making crackers and with this recipe it was a complete success. I will make these again for sure! I followed some other reviewers' tips including rolling the dough thinly and watching them carefully as they bake. You must let them bake until they turn golden to get the nice crunch. Instead of rosemary I used basil and oregano and also recommend cutting back on the salt as mine turned out a little too salty. If you use plenty of flour when rolling out the dough you shouldn't have trouble with it sticking or becoming misshapen.

M

These were easy and really good. I rolled each half of the dough on a sheet of parchment, cut the dough into squares and slipped the parchment onto a cookie sheet to bake. After 10 minutes I removed the crackers that were browned, turned the others over and returned the sheet to the oven, checking every two minutes for more browned crackers. The only change I would make next time is a little less salt in the dough.

The recipe was easy. I doubled and added thyme to one half and rosemary to the other. One important thing is to really work to get it thin 1/8 inch or less as these will puff up while baking.

Couldn’t have been easier. Next time I’ll roll the dough a little thinner.