Crispy homemade rosemary sea salt flatbread crackers you can make in 15 minutes. No added sugar or weird preservatives, just delicious vehicles for CHEESE. And maybe a little wine.
Have you ever tried making your own crackers? I LOVE embarking on new cooking adventures. Cooking things that I’ve never thought to make on my own before, tricky recipes with numerous steps that have to be followed to a T…or else.
I recently attempted (and succeeded!) to create chocolate soufflés while also at a cabin in the snow where the high altitude has a drastic effect on baked goods. I thought to myself, “If I can cook chocolate soufflés at high altitude, then I can do ANYTHING.”
Kind of dramatic I know, but motivating none-the-less. Especially when the end result is a fluffy dark chocolate soufflé just about as good as Taylor Swifts speech last night at the grammys. #fangirlforlife
Unlike those chocolate soufflés, which require following each step meticulously to get the perfect soufflé poof, as opposed to them falling and looking sad (yet still delicious), these crackers are stupidly simple. There are minimal ingredients and can be made in one bowl. You can go from cracker-less and sad to a happy cracker lady in zero to fifteen minutes. As a kid, my go to after school snack was wheat thins and string cheese. Since learning about what ingredients actually go into most store-bought crackers, I haven’t been motivated to buy any store-bought crackers. This recipe is great because you probably have most of the ingredients on hand and they last for a while on the shelf, that’s if you don’t consume them first.
- 1½ C Flour (white or wheat)
- 2 Tbsp chopped Rosemary
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- ½ C Water
- ⅓ C Olive Oil
- Preheat oven to 450°, place a heavy baking sheet on the middle rack.
- In a large bowl mix together flour, 1 Tbsp rosemary, baking powder and salt.
- Create a well in the center of the flour and pour in olive oil and water.
- Stir until a dough forms with a wooden spoon.
- Knead a few times on a floured surface.
- Separate dough into 3 equal pieces.
- Roll out one piece on parchment paper until very thin.
- Brush with olive oil. Sprinkle with sea salt and rosemary.
- You can either leave the dough in this shape or use a pizza cutter to slice the dough into small cracker-sized squares.
- Slide onto preheated baking sheet and place in oven for 8-10 minutes until slightly browned.
- Remove from oven to cool and repeat steps for the rest of the dough, one at a time.
- Once cooled break into pieces and enjoy!
- Store in an air-tight container.