Rosemary Flatbread Crackers

Crackers have always been a bit of a non-event for me.  They are the vehicle to the good stuff - dip & cheese - but I’ve never really paid them very much attention.  All that has changed now that I know how incredibly easy (and tasty) it is to make your own at home. 

Even better when you find out that you are living in a rosemary hot spot of Sydney!  I was about to go and buy some fresh rosemary from the supermarket to make these crackers when my friend told me about two rosemary bushes within a five-minute walk from my house.  Hey, if people are going to grow herbs so close to the footpath they shouldn’t be surprised when people meander by and steal some.  It’s made me wonder about what other urban delights are out there on my doorstep.  Maybe I could put together a little herb-finders website so that other thrifty thieves can find them too?

Anyway back to the crackers.  These take no time whatsoever and most likely you will have everything you need in your pantry right now.  They are great served on a cheese platter, or even as a side dish for a bowl of soup or a salad. 

Ingredients

1 ¾ cups plain flour

1 tbsp freshly chopped rosemary plus some extra 

1 tsp baking powder

3/4 tsp salt

1/2 cup water

1/3 cup olive oil plus some extra for brushing

Coarse sea salt

Directions

Preheat the oven to 230°C and place a baking tray in the oven to warm up. 

Sift the flour, baking powder and salt into a large bowl.  Add the chopped rosemary.  Using a wooden spoon, slowly mix the ingredients while you add the oil, and then the water.  Bring the dough together and knead carefully for about 15 seconds on a floured surface. 

Divide the dough into 3 pieces and place one of them on a large piece of baking paper.  Cover the other 2 pieces with cling film.  Roll out the dough – the shape doesn’t matter, as long as it’s thin.  Brush the dough with some olive oil, and add a few pieces of rosemary, pressing into place.  Sprinkle with some coarse sea salt. 

Place the dough and paper onto the warmed baking tray and bake for 8-10 minutes or until it looks golden and has a few darker bits on it.  Cool on a wire rack and continue with the other 2 pieces, using fresh baking paper each time.  It’s best not to oil and salt the dough until you are just about to put it in the oven.   

Once completely cooled, break up into pieces and store in an air tight container in the cupboard.  

Variations – of course you could use anything you like to flavour these crackers.  Maybe a little grated parmesan in the dough, or some cracked pepper would be nice too.  But the salt and rosemary gives a great flavour hit on it’s own.