How to Make Fancy Crackers – Also Know as Crispy Rosemary Sea Salt Flatbreads

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Judul : How to Make Fancy Crackers – Also Know as Crispy Rosemary Sea Salt Flatbreads
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How to Make Fancy Crackers – Also Know as Crispy Rosemary Sea Salt Flatbreads

Making your own “fancy” crackers at home is a fairly basic operation, and not only will they be less expensive, but you can customize them anyway you want. Whether those reasons are good enough is for you to decide, but if they are, your efforts will be rewarded… with crackers just as good as the ones from the store.

As I mentioned in the video, there are two types of “crackers;” the crispy, delicate, flaky, biscuit-style; and the flatbread-style we’re making here. These are much more like a fried pita chip, than a saltine, which is perfect for pairing with cheese. There’s nothing worse than trying to cheese a too-brittle cracker, three drinks in, and having it explode in your hand.

The recipe and technique are very simple, but please pay attention to your baking time. My “12-15 minutes,” is just a rough guess, and it will depend on the thickness of your dough. I would start checking at 10 minutes, and go from there. Other than that, not much can go wrong. With prime cheese and cracker season upon us, I really hope you give these a try soon. Enjoy!


Ingredients for about 48-60 crackers, depending on the size
1 1/2 cups all-purpose flour
1 teaspoon sugar
1 1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 cup cold water
1/2 cup freshly grated Parmigiano-Reggiano
1 tablespoon minced fresh rosemary

- Bake at 400 F. for 12-15 minutes, or until browned and crisp.

Making your own “fancy” crackers at home is a fairly basic operation, and not only will they be less expensive, but you can customize them anyway you want. Whether those reasons are good enough is for you to decide, but if they are, your efforts will be rewarded… with crackers just as good as the ones from the store.

As I mentioned in the video, there are two types of “crackers;” the crispy, delicate, flaky, biscuit-style; and the flatbread-style we’re making here. These are much more like a fried pita chip, than a saltine, which is perfect for pairing with cheese. There’s nothing worse than trying to cheese a too-brittle cracker, three drinks in, and having it explode in your hand.

The recipe and technique are very simple, but please pay attention to your baking time. My “12-15 minutes,” is just a rough guess, and it will depend on the thickness of your dough. I would start checking at 10 minutes, and go from there. Other than that, not much can go wrong. With prime cheese and cracker season upon us, I really hope you give these a try soon. Enjoy!


Ingredients for about 48-60 crackers, depending on the size
1 1/2 cups all-purpose flour
1 teaspoon sugar
1 1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 cup cold water
1/2 cup freshly grated Parmigiano-Reggiano
1 tablespoon minced fresh rosemary

- Bake at 400 F. for 12-15 minutes, or until browned and crisp.



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