Crisp Rosemary Flatbread Crackers

By Grandmax4

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Ingredients

Fast
Gluten-Free
Healthy
Kid-Friendly
Meatless
Slow Cooker

Details

Servings 24
Adapted from washingtonpost.com

Preparation

Step 1

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:

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.

makes 2-by-9-inch oval crackers or 5-inch round crackers

Directions

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

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.

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.

This versatile bulgur and vegetable salad can be served warm for more comfort appeal, or chilled for a filling yet refreshing meal.