Rosemary Flatbread Crackers
Pair these delicious rosemary flatbread crackers with a creamy hummus or dip of your choice. These crackers look and taste impressive but are very simple to make!
- 18 18 18 ounces (3 cups) semolina flour
- 13-1/2 13-1/2 13-1/2 ounces (3 cups) all-purpose flour
- 3 3 3 tablespoons fresh rosemary, finely chopped
- 2 2 2 teaspoons Kosher salt (plus more for finished cracker)
- 1/2 1/2 1/2 cup extra-virgin olive oil (plus more for finished cracker)
- 1 2/3 1 2/3 2/3 cup water
Preparation time 10mins
Cooking time 30mins
In a large bowl, whisk flours with the rosemary & 2 teaspoons salt.
Make a well in the center; pour in water and extra-virgin olive oil. With fork, pull dry ingredients into wet ones until a mass forms. Knead dough just until smooth, 2-3 min. being careful not to overwork it.
Place in clean bowl, cover with plastic wrap and chill at least 1 hour.
Put pizza stone/s in oven.
Preheat to 450°F. (I used convection bake)
Working with one 2 1/2 oz. piece of dough (about the size of an large egg)at a time; keep the rest of dough covered.
Flatten piece of dough with the back of your hand; roll as thin as possible; shape should be free-form, until approx. 7-8". Transfer rolled dough directly on the stone in the hot oven.
Bake until crisp and light golden brown, 5 to 8/10 min., depending on your oven. CHECK after 4 to 5 min. so you don't over cook/burn them!
Let cool slightly and then brush with olive oil and sprinkle with salt.
I used 2 pizza stones, convection bake, and it took about 5 to 6 min. for the ones I made using the pasta machine. The ones I rolled out, which were larger/thicker, took right at 7 to 8 min. WATCH carefully when they're baking!!