These crackers look impressive, they taste great and they couldn’t be easier. Bagged and banded with a nice ribbon, they would make an ideal hostess gift to take along to a dinner.
Crisp Rosemary Flatbread Crackers
1¾ cups flour, plus more for the work surface
1 teaspoon baking powder
¾ teaspoon salt
2 tablespoons coarsely chopped rosemary
½ cup water
1/3 cup olive oil, plus more for brushing
Flaked sea salt, such as Maldon
Place a heavy baking sheet on the middle rack of the oven; preheat to 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 should be very thin. Use the tines of a fork to prick the cracker 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. 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 slightly so the flakes 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.
Makes 24 2-by-9-inch oval crackers or 5-inch round crackers.
Note: The crackers can be stored in an airtight container for up to five days.
– Adapted from a recipe in the July 2008 issue of Gourmet.
Per cracker (based on 24): 80 calories, 1 g protein, 9 g carbohydrates, 4 g fat, 1 g saturated fat, no cholesterol, 135 mg sodium, no dietary fiber, no sugar.