Crisp Rosemary Flatbread Crackers 24.000

Deb Lindsey for The Washington Post

Apr 10, 2013

These crackers look impressive, they taste great and they couldn't be easier. Bagged and banded by a nice ribbon, they would make an ideal hostess gift to take along to a dinner.

Make Ahead: The crackers can be stored in an airtight container for up to 5 days.


Servings:
24

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; makes 2-by-9-inch oval crackers or 5-inch round crackers

Ingredients
  • 1 3/4 cups flour, plus more for the work surface
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons coarsely chopped rosemary
  • 1/2 cup water
  • 1/3 cup olive oil, plus more for brushing
  • Flaked sea salt, such as Maldon

Directions

Place a heavy baking sheet on the middle rack of the oven; preheat 450 degrees.

Lightly flour a work surface.

Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.

Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into 4 equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough will be very thin. Use the tines of a fork to prick the dough several times.

Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until very thin, usually the fifth setting on the machine, and transfer to a sheet of parchment paper.

Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing in slightly so they adhere.

Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.

Repeat to use all of the remaining dough.

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Recipe Source

Adapted from a recipe in the July 2008 issue of Gourmet.

Tested by Jane Touzalin.

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