Crispy Rosemary Flatbread Crackers

(from castro15’s recipe box)

Categories: Snacks


  • 1 1/2 cups flour
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 tsp kosher salt
  • 1 tsp sugar
  • 1 tbsp. minced fresh rosemary
  • 3 tbsp. olive oil
  • 1/2 cup cold water
  • 1/2 tsp flaky sea salt


  1. Preheat oven to 375. Mix together flour, cheese, kosher salt, and sugar in a bowl. Add rosemary, drizzle with olive oil, and add water. Mix with a fork until fairly stick dough comes together, about 1 minute.

  2. Transfer to a flour surface. Knead, adding additional flour as needed, until it no longer sticks to work surface, 2 to 3 minutes. Divide in half. Roll out each half to a 10×12-inch rectangle on a sheet of parchment paper. Brush or mist lightly with water. Prick with a fork to prevent crackers from puffing too much.

  3. Cut each rectangle into about 30 pieces with a pizza cutter. Slide paper with crackers onto baking sheets. Sprinkle with sea salt.

  4. Bake until golden brown and crisp, about 18 minutes, rotating sheets once during baking. Cool in baking sheets.

Email to a friend | Print this recipe | Back