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These shatteringly crisp Lemon Rosemary Flatbread Crackers are perfect with hummus and dips but also pair well with salads and soups.
Every time I serve these Lemon Rosemary Flatbread Crackers, people go crazy.
Two texts that I received recently explain what I mean. The first one was from my sister, Annie after a get-together a while back. I had served these crackers for an appetizer paired with hummus. The day after Annie returned home, I got this text : "I'm making your crackers... dough is rising :)" I had to laugh - Annie and I are cut from the same cloth. When I try something new and really love it, I can hardly wait to get back home and make it myself.
The second text was from my daughter-in-law, Lindsay. I'd given her some of these Lemon Rosemary Flatbread Crackers and she served them to her sister. Afterward, she sent this text: "Laurie says your crackers are in the top 5 things she's ever had, and that they are the number 1 cracker/chip ever ????" I texted back: "Oh, and I was just wondering if I should blog them. Guess that answers that!!"
So how could I not share these crazy good Lemon Rosemary Flatbread Crackers with you? I made another batch today for some company we're having next week (they keep very well) and Scott shot a few pics of the process, as well as the results.
They're not difficult, especially if you have a stand mixer. I let the dough hook do all the kneading work. Then it's hands-off time while the dough rises. You want the dough to double in size which takes anywhere from 45-60 minutes, depending on how warm your kitchen is. I read a fun tip recently on how to know when it's double in size - take a picture with your smart phone before it rises then you can determine easily when it's doubled.
Here's another great tip I figured out many years ago. If you're kitchen is chilly, or you just want to speed up the rising time of your dough, boil some water in a Pyrex cup in the microwave. When it's nice and warm and steamy inside, place your bowl with the dough inside the microwave (keep the water cup in there too), covered with a clean kitchen towel. Let the towel hang out of the door a bit and close it lightly. The towel in the door, will keep the light on in the microwave - which creates the perfect warm (but not hot) environment for your yeasty dough to rise! Just don't turn your microwave on, or you will have guaranteed unwanted fireworks!
Yes, you will need a rolling pin, as these Lemon Rosemary Flatbread Crackers are rolled super thin.
Then they're transferred to a sheet pan where they're brushed with olive oil and sprinkled with a light shower of flaky sea salt and freshly ground black pepper (optional).
Don't worry though, if you don't have a mixer, you'll just have a bit of kneading to do. Think of it as good way to build up those guns (arms)! You'll get the same wonderful results with the crackers, however you can skip the bicep workouts that day; a real win-win!
So this one's for Laurie, Annie ... and for you! Make these Lemon Rosemary Flatbread Crackers - asap! I promise, everyone will love them and you just might get some fun, interesting texts too! Oh, and by the way, if you enjoy these Lemon Rosemary Flatbread Crackers, you'd love our Chili Oil Rubbed Flatbread or our Ridiculously Easy Olive Oil Rosemary Crackers. They're all so simple, inexpensive and the tastes are out-of-this-world!
P.S. I mentioned these flatbread crackers are great with hummus. They're also wonderful with salsas and other spreads. I love serving them with soup as well as with salad. Another fun idea - today for lunch, I spread a small dinner plate with hummus, then topped it with thinly sliced leftover steak, chopped tomatoes, halved Kalamata olives, diced Feta cheese and finely chopped fresh cilantro. I finished it off with a drizzle of olive oil, a squeeze of fresh lemon juice and a sprinkle of sea salt and freshly ground pepper. Served with these crisp, Lemon Rosemary Flatbread Crackers, it made a wonderful, light (and super delicious) lunch.
Everyone goes crazy over these shatteringly crisp crackers bursting with lemon-rosemary flavor. They're perfect with hummus and dips but also pair well with salads and soups.
- For the dough:
- ¾ cup warm water 110-115˚F* (I recommend using a thermometer if you're not used to working with yeast.)
- 1 teaspoon active dry yeast
- 2 teaspoon sugar
- 2 cups all purpose flour plus more for rolling out the dough
- 1 ½ tablespoon finely minced fresh rosemary
- finely grated lemon zest from 1 medium size lemon
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- For topping:
- ¼ cup extra-virgin olive oil for brushing
- flaky sea salt such as Maldon or kosher salt
- freshly ground black pepper
-
Combine water, yeast and sugar in a measuring cup and stir to dissolve. Let sit for about 5 minutes to activate yeast. It will become foamy and bubbly when it's activated. If this doesn't occur after 5 minutes, your water may have been too hot or not warm enough. You want it to be between 110˚F and 115˚F, which is fairly hot to the touch but not so hot that it's uncomfortable.
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While yeast is activating, combine flour, lemon zest, rosemary, salt and oil in the bowl of a stand mixer.
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When yeast mixture is foamy add to flour in mixing bowl. Attach a kneading hook and knead for about 5 minutes. Dough should come together and form a ball. If too loose and it doesn't form a ball, add a bit more flour (just a teaspoonful at a time), if too stiff add a bit more water, (a few drops at a time) until a ball forms.
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f you're making these flatbread crackers without a mixer, combine flour, lemon zest, rosemary and salt in a medium size mixing bowl. Add oil and activated yeast mixture and stir until well combined with a sturdy wooden spoon. Turn mixture out onto a floured work surface and knead until a ball forms. Continue to knead for another 6-8 minutes until dough is smooth and no longer sticky, then proceed with recipe as directed below.
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Drizzle a teaspoon of olive oil over dough ball and turn to coat. Cover mixing bowl with a clean kitchen towel and set in a warm place to rise. When dough has risen double in volume, punch down and turn out onto a well-floured work surface. Knead dough for 15-30 seconds, just to coat with flour.
-
Preheat oven to 325˚F. Line 2 or 3 sheet pans with parchment paper. Pinch or cut off peanut (in the shell) size pieces of dough, about 36-48, depending on size**. You can go a bit bigger or smaller (for more bite size crackers).
-
With a flour coated rolling pin, on a well-floured surface, roll each piece of dough till paper thin*, turning several times to coat with flour. When you think it's paper thin, roll one or two more times. The secret to rolling this thin is to keep your rolling pin an d work surface well-floured, otherwise the dough will be sticky. Also rub rolling pin with flour between each piece of dough to remove any small dough bits that may have stuck.
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Transfer rolled dough pieces to prepared sheet pans and brush lightly with olive oil. Hold on to one corner of the dough as you brush each piece with oil. Scatter lightly with flaky sea salt (or kosher salt) and freshly ground black pepper (if desired - you can just use sea salt if you're not a huge pepper fan).
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Bake crackers for 10-13 minutes, rotating pans half way through or until golden brown and crisp. Remove from oven and transfer to cooking racks. Repeat with the rest of the dough, allowing pans to cool between baking. Cool completely and store in a airtight container. Will keep well for up to a week in an airtight container.
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Yields 36-60 crackers, depending on size.
* Recipes with yeast will often use the term "dissolve yeast in lukewarm water. 110-115˚F is NOT lukewarm to me. It's quite hot! You definitely don't want the water too hot, but if it's not hot enough, the yeast won't activate resulting in minimal rise. That's why I suggest using a thermometer if you're not used to working with yeast.
** Shape can be elongated or rounded, but they do not have to be perfect. These should be somewhat rustic, irregular shaped crackers. Also crackers can be made larger or smaller. It just depends on how much dough you pinch off.
Gisella Walter says
I'm trying this recipe out...i may run it through my electric past machine, 'cuz im lazy like that to see if i can perfectly thin, effortless sheets. I'll let you know how it turns out.
Chris Scheuer says
Haha, I'm lazy too and love your idea 🙂
Jaynee says
I seldom review recipes but this one is so perfect I had to comment. So easy and so unusual. I rolled them so thin that I don't think you could use them with a dip but they are fabulous on their own. I almost thought I was eating potato chips they were that crisp and delicate. Thanks for a great recipe!
Leslie Thomas says
IS there a gluten-free version of this recipe? Would love to make using lentil or garbanzo bean flour.
Chris Scheuer says
Hi Leslie, I haven't tried it with any gluten-free flours and I'm not good with the substitutions - but please let us know if you do try it!
Meredith Walker says
Oh man, these were spectacular. I made them to take to a test review session at my culinary school, along with some hummus, and they were all asking for the recipe.
Chris Scheuer says
Your comment was a real honor Meredith, to be liked by culinary school students!
cate says
highly recommend. have made these several times and they are the best ever! tasty with hummus, muhammara , any spread that suits you.
cate says
these have become a staple in my pantry...they are absolutely perfect and i find that i eat them almost daily with hummus and muhammara...have tried the pasta machine method suggested above by liz, and, i gotta say, she is a clever bunny...it really saves a good bit of time and space. thank you so for throwing this out there for the rest of us...keep 'em coming!
Renee Lamosek says
Hi! Thank you so much for your amazing recipes! Curious which silky smooth hummus recipe you're referring to when you served these amazing flatbread crackers. Do you have a recipe for just plain ordinary hummus? Looking forward to hearing from you! Renee
Chris Scheuer says
Thanks for reminding me Renee! I will be posting that recipe after we return from London!
Gabby says
I made the dough Sunday, January 25, but a family emergency took me out of town for a week. The dough has been in the fridge for a week. Is it still viable?
Chris Scheuer says
I wouldn't take a chance Gabby. It would be fine for a few days but a week is a little too long.
Gabby says
Darn! But thank you for the response. Round Two this weekend!
Sandra says
I fear that one of my New Year's resolutions may be slipping away! These look amazing and thanks for the tips you shared.
Liz says
I made this recipe yesterday - wonderful!
I make a lot of crackers (and bread and rolls) and prefer to mix by hand which helps me to not over flour - I use a local milled hard wheat flour and measure by weight. This was a very easy dough to work with. I did sub a bit of semolina for 1/8 of the white as I like that in crackers.
For the last 2 months, I've been using a pasta roller for crackers. It works beautifully for me. (Hand crank Atlas) I made some of these small rustic circular shapes, others I rolled into large oblongs and scored with a pastry cutter into "wheat thin' sized crackers. All baked up nice and crisp.
I saw the related link to the chili oil crackers and will try those next - Thanks, Chris!
Chris Scheuer says
Great idea with the pasta roller Liz! We'll have to try that some time! The chili oil crackers are such a fun surprise of taste!
Carol M. says
I think I will try them with my tortilla press. I can get dough super thin with one good squish. I use parchment top and bottom for easy release.
Chris Scheuer says
That's a wonderful idea!
Susan says
Going on my 'must make' list! They look incredibly crispy and delicious, Chris. Thanks so much for sharing the recipe.
Chris Scheuer says
You're very welcome Susan! Enjoy!
Amy says
Wonderful, I hope mine come out as nice.
Chris Scheuer says
Let us know if they do Amy! Happy New Year!
Jennifer @ Seasons and Suppers says
These crackers look so perfect, Chris! I love making homemade crackers and can't wait to try these ones 🙂
Chris Scheuer says
Thanks Jennifer! When you compare the "store-bought" cost of crackers to the cost of do-it-yourself ingredients, it's staggering!
Adina says
Amazing looking crackers, I love this kind of stuff, I am already thinking of making them for tonight's knitting club. 🙂 I even have hummus in the fridge.
Chris Scheuer says
Go for it Adina! Hope it all worked out for you!
Abbe @ This is How I Cook says
Thanks to Laurie for getting us this recipe. Love the shatteringly crisp description and I have no doubt I will love this flatbread! You have been eating very well!
Chris Scheuer says
We've been eating a little too well around here lately Abbe! Time to exercise and take the extra "winter coat" off!
Tricia @ Saving room for dessert says
I would love these beautiful crackers Chris - so thin and crisp and I would get to use my rolling pin! Perfect for those New Year's Eve snacks 🙂 Hope you had a beautiful Christmas!
Chris Scheuer says
We did Tricia! And hope you have a wonderful start to 2016!
Jenna says
Sounds divine Chris, love that they're so thin, and that the mixer does the work!
Chris Scheuer says
You know me Jenna! I love simple!
Debbie Baker says
This morning, my husband and I received an invite to our friends' place for drinks and nibbles. (That's what we called snacks in Australua). I was trying to work out what to bring when I read your post for a delicious flatbread.
After checking I had all the ingredients in my pantry and a little tap dance of joy around my kitchen, I went to work. Every tray of flatbread crackers came out perfect. My kitchen was filled with the lovely aroma of rosemary. The recipe certainly makes plenty which I was very grateful for, as my husband decided he had to taste several from every batch!
My friends absolutely loved them and they were gone in no time.
I will definitely be making these again and again.
Thank you so much for an absolutely delicious and easy recipe.
Debbie Baker says
Please correct my spelling error - should be Australia
Chris Scheuer says
Hi Debbie,
Greetings all the way to Australia! I love hearing from people like you who get as excited about a good recipes as I do. I know all about doing that little “happy dance” in the kitchen. Especially when you peek in the oven and there’s something beautiful peeking back at you!
So happy you, your husband and friends enjoyed them! Thanks for taking the time to let me know, I really appreciate it.
Angie@Angie's Recipes says
They look so beautifully thin and crisp! And you just can't beat the combo of lemon and rosemary. YUM!
Chris Scheuer says
There's something about that crisp crunch on these Angie! Very hard to stop eating!
Kate says
It is fun to make crackers! These have a great combination of flavors.....yummy!
Chris Scheuer says
And they are amazingly simple to make, Kate!
Liz says
I'm afraid I could do major damage to a batch of your flatbread....especially with hummus! Boy does that sound like an amazing combo. Hope you had a fantastic Christmas!! xo
Chris Scheuer says
We did Liz, with the best part, welcoming a new little guy into the ever-expanding grandkids group! Hope yours was a fantastic holiday season! All the best for 2016!
Mary Hirsch says
I haven't visited you site for 6 weeks, Chris, and now I wonder about everything I missed. I remember waiting for you to post the Chicken and Shrimp Posolé Verde recipe (you teased us about it on Facebook) I missed it also but now that problem is solved. These crackers look delicious and fun to make. Since I'm going to be in low altitude for the next 4 months, with time to do some baking, I will try these and let you know. Happy New Year to you and your beautiful family.,
Chris Scheuer says
Thanks Mary! You have a wonderful New Year too!
Marigene says
I can't wait to make these for NYE! They look delicious...one just can't go wrong with rosemary and lemons. Your presentation is beautiful, Chris.
Happy New Year!
Chris Scheuer says
Thanks Marigene! Enjoy!
cheri says
Hi Chris, making this for our New Years Eve party!!! looks amazing! Wishing you and Scott the best for the holidays!
Chris Scheuer says
Hope your party was a great success Cheri! Happy New Year!
Laurie says
Yumm!! So glad you posted this- they really are the best chip ever. After devouring them last night at Nick and Lindsay's, I can't wait to try making them. So so so good!!!
Chris Scheuer says
Thanks Laurie, I appreciate you being an official taste-tester! Let me know if you have any questions.