make it yourself: crackers

Some snack foods seem more normal to make at home than others. Cookies? Normal. Brownies? Normal. Most sweet baked goods? Normal. We know how these recipes are supposed to go and are pretty familiar with their processes overall. So why is it that when the recipes veer towards savory snack foods, they feel like a total mystery to me? Has anyone else felt this way? Am I the only one who never considered the possibility of making crackers at home? Are you all secretly making them at home and not telling me?

Last week, after running low on pitas to pair with Greek salad leftovers, I decided to give cracker-making a shot. Read: pitas seemed more intimidating to make at home, so I needed a bread product that felt more approachable for a dough novice.

Rosemary Flatbread Crackers

Recipe from the Smitten Kitchen (which she adapted from Gourmet)

1 3/4 cups all-purpose flour
1 tablespoon chopped rosemary plus some sprigs for sprinkling on top
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus some for brushing on top

Preheat oven to 450°. Place a baking sheet in the oven to preheat.

Combine flour, chopped rosemary, baking powder, and salt in a large bowl. Make a well* in the middle of the flour mixture, then slowly add water and oil to the center. Gradually stir the liquid into the flour mixture to combine. Once combined, turn dough onto your work surface and knead a few times.

Divide dough in to 3 even pieces. Place one on floured surface and place other 2 in mixing bowl covered in plastic wrap.

On a piece of parchment paper, roll out piece of dough into roughly a 10 in. round. Brush top with olive oil (I’ve seen this work with water as well), and sprinkle on flaky sea salt and reserved rosemary sprigs. Press into the dough as desired.

Slide rolled/sprinkled dough onto the preheated baking sheet. Bake 8-10 minutes until it has some nice bubbles and is golden brown.

Repeat rolling/baking steps with other 2 pieces of dough.

Since I was going for a Greek vibe, I think this recipe would have been just as nice if I’d swapped out oregano for the rosemary. That said, it was great for scooping things up just the way it was!


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