Crisp Rosemary Flatbread Recipe
A yeast-free flatbread topped with rosemary is such a perfect, seamless appetizer to whip up when you're hosting guests. "Having a go-to appetizer in your recipe box is the mark of easy hosting and entertaining," says food blogger and photographer Ksenia Prints of At the Immigrant's Table. And a great crisp flatbread can really be the star of any appetizer spread or its more elegant and international twin, the mezze platter.
With our crisp rosemary flatbread on deck, you get an easy-to-mix, thin, and crunchy flatbread that is ready to bake in just minutes, and requires only 10 minutes in the oven. You can use it as a base for a quick pizza, or make it on its own, and serve with your favorite dips. It's also the perfect cracker to serve with your cheese board this fall. Any way you slice it, this crisp rosemary flatbread will become your new favorite treat to prepare.
Gather the ingredients for crisp rosemary flatbread
As befitting a seamless recipe that takes less than 20 minutes to prep and bake, the ingredients list for this crisp rosemary flatbread is so simple. As a matter of fact, you probably have most of it in your pantry right now!
All you'll need to grab for this appetizer powerhouse is all-purpose flour, baking powder, salt, water, olive oil, fresh rosemary, and flaky sea salt for seasoning. You can also use dried rosemary or another herb of your choice. (Thyme goes very well here, too.)
Mix the dry ingredients
First off, get your oven going. You'll want to preheat it to 450 F. High temperatures are important for baking a perfectly crackling, crispy thin bread like this one. Just like pizza, the high heat cooks the bottom quickly, allowing your dough to become crisp and dry in some places, and avoid overcooking in the middle.
With your oven preheated, prep a baking sheet — any size will do. Grease it lightly with oil or nonstick cooking spray. This flatbread isn't very sticky, so you don't have to worry about this too much.
Then, in a large bowl, combine the flour, baking powder, and salt. Whisk well to combine.
Add the wet ingredients
For this flatbread, you're going to add the wet ingredients to the dry. Typically, when baking a cake, the process is the opposite — you'll add the dry ingredients last, once your fat and liquids have all been mixed together. But in a cracker recipe like this, similar to pasta or pizza dough, you'll want to incorporate the water slowly into the dough, adding only as little as you need.
Now, notice that our recipe requires warm water and not hot or cold water. This is important to not scald the baking powder, but give it enough lift to actually make a soft, pliable dough. To achieve the right temperature of water, you can mix boiled water with tap water.
Make a well in the center of the flour mix, and slowly add in the oil and warm water. Stir the liquids into the flour by using a spatula or a wooden spoon, just until the mixture comes together in a dough.
Knead the dough briefly, and add the rosemary
Turn the dough out onto a clean, lightly floured surface. We recommend using a kitchen counter, though a table could also work. Add the diced rosemary to the dough. Knead briefly until dough comes together into a rough circle, and the diced rosemary is incorporated. You can use another herb you like here, or even go for a creative combo like lavender and lemon zest. If you are not using any herbs, just knead the dough until it comes together in a circle.
Bake for eight to 10 minutes
Transfer the dough onto a large enough piece of parchment paper to cover your baking sheet. Cover the dough with another piece of parchment paper, and roll it out very thinly into your desired flatbread shape — rectangular is most common, but you can also shape it into a circle. (You can even separate the dough into two thin, smaller flatbreads that will crisp up even more.)
Transfer the flatbread with the parchment paper its resting on onto a baking sheet. Sprinkle with flaky sea salt and more rosemary, if desired. Bake in the oven for eight to 10 minutes, until the flatbread crisps all around the edges.
Serve this crisp rosemary flatbread with your favorite dips
Let the flatbread cool slightly for it to crisp even further. Then, cut it into neat pieces, or break it apart with your hands for a more rustic presentation. Any way you slice it, it's going to taste delicious! If you're looking for the crispiest crackers, let the flatbread air dry a bit further.
Serve this recipe with your favorite dip or appetizers. We love serving it with hummus or even cheese for an easy, effortless snack.
Leftover flatbread will keep in a well-sealed container at room temperature for two to three days. No need to refrigerate this savory treat!
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅓ cup olive oil
- ½ cup warm water
- 2 tablespoons fresh rosemary, diced + more for serving
- flaky sea salt, to taste
- Preheat the oven to 450 F.
- In a large bowl, combine the flour, baking powder, and salt. Whisk well to combine.
- Make a well in the center, and slowly add in the oil and warm water. Stir the liquids into the flour by using a spatula, until the mixture comes together in a dough.
- Turn the dough out onto a floured surface.
- Add the diced rosemary.
- Knead briefly until the dough comes together into a rough circle.
- Transfer the dough onto parchment paper. Cover with parchment paper, and roll it out very thinly into your desired flatbread shape.
- Transfer the flatbread with the parchment paper it's resting on onto a baking sheet.
- Sprinkle with flaky sea salt and more rosemary, if desired.
- Bake for 8 to 10 minutes, until the flatbread crisps all around the edges.
- Let the flatbread cool slightly for it to crisp even further. Cut into pieces, or break apart with your hands for a more rustic presentation.
| Calories per Serving | 180 |
| Total Fat | 9.3 g |
| Saturated Fat | 1.3 g |
| Trans Fat | 0.0 |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 21.1 g |
| Dietary Fiber | 0.8 g |
| Total Sugars | 0.1 g |
| Sodium | 121.3 mg |
| Protein | 2.8 g |
