Rosemary Flatbread/Crackers

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I was literally just about to post these Banana Crumb Muffins.

these do win for awesome liners

these do win for awesome liners

Great muffin…really.  There are plenty of dry, flavorless muffins out there and I thought it would be good to share this legit one.  A few of my friends reaction to this post appeared in my mind.  I pictured Kelsey (muffin hater) being slightly annoyed by a mere muffin post and Rachel (salty food lover) being slightly disappointed by the overall lack of savory snacks on my blog.  And that was enough for me to not bother posting.  And to be honest if these muffins went up against this flatbread it would be similar to a Broncos/Seahawks situation.  These flatbread cracker things absolutely dominate…. yea I made a Super Bowl reference.

Inspired by SmittenKitchen

You’ll need:

1.75 cups all –purpose flour

1 tablespoons chopped fresh rosemary (optional: more sprigs for sprinkling on top)

1 teaspoon baking powder

0.75 teaspoon salt

0.5 cup water

1/3 cup olive oil plus more for brushing

Flaky sea salt for sprinkling (I used Maldon)

Let’s just talk about the above ingredients. You hardly need anything.  Flour, baking powder and salt I know you have in your kitchen.  Water doesn’t count and olive oil is basically water so it also doesn’t count.  Salt’s on there twice just in different shapes so only counts as one.  So all you have to do is buy rosemary.  So do that.

I knew this recipe was set up for success because I used this insanely awesome Genco Olive Oil my besty gave me for Christmas.  It didn’t let me down because this is a crazy delicious, rich treat that is beyond easy.  Easier than my Homemade Wheat Thins recipe if we’re being honest.  Also, I think it goes without saying that these would go well with blue cheese…and probably a girls night.

Preheat your oven to 450 degrees with a baking sheet on the middle rack.

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Stir together flour, rosemary, baking powder and salt.  Slowly pour in oil and water and stir with a wooden spoon until a dough kind of forms.

Dump out this mixture onto your counter (don’t need to flour) and knead with your hands until it’s a nice ball.  Cut into three chunks.  Wrap two of these in plastic wrap and set aside.

Place one piece of the dough on a roughly 12” X 12” piece of parchment paper and roll out into a roundish shape as thin as you can get.  Lightly brush dough with olive oil and sprinkle rosemary sprigs and sea salt over it.

Baked flatbread/rolled out raw dough before and after shot

Baked flatbread/rolled out raw dough before and after shot

Place parchment paper on preheated baking sheet and bake for 8-10 minutes.  Remove to a cooling rack.  Repeat with remaining two dough balls (use fresh parchment each time and don’t brush with the oil/salt/rosemary until right before you put the dough in the oven).

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Let cool.  Break into pieces and be obsessed with yourself.

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