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Bakery Style Rosemary Flatbread

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

 
We’re big hummus eaters at our house. Sometimes the only way I can get my little girls to eat raw vegetables is to place a bowl full of hummus in front of them. Lately I’ve grown weary of carrot sticks and cucumber slices and wanted to find something healthier to dip than a store-bought cracker. When I first stumbled upon this recipe for Bakery Style Rosemary Flatbread, I thought it was for a thin, soft bread, similar to naan.

Nope. Crunchier. Like a cracker trying its hardest to be a tortilla. But still a cracker. And the best part? There’s no yeast involved.

Today’s recipe comes from culinarycapers—a vegetarian TK member whose recipe box is filled with all kinds of delicious concoctions!

Let’s get started, shall we?

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

No mysterious ingredients here: flour (I used white whole wheat), fresh rosemary, salt, olive oil, baking powder, freshly ground black pepper, and some parchment paper.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

First, get the leaves off of the rosemary stems. The easiest way to do this is by grabbing it with one hand where the tough stem begins. With your other hand, pinch the stem, slide your fingers down, and …

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

ZIP! Off they come. The first time I did this I’m pretty sure I giggled at how easy it was.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

You’ll need about three sprigs. Give those leaves a good chop.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Then put them in a big bowl with the other dry ingredients.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Whisk away.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Then pour in the oil.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

And some warm water. (No, I didn’t rinse my measuring cup. You probably wouldn’t either. Admit.)

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Stir until it comes together and gets clumpy.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

At this point you may want to knead it a bit. Not a lot. Just to get it into a big ball.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Then cover it with a clean towel and let it rest for 30 minutes while you check your email, take a shower, eat one or two clementine oranges. Or eight. I’m so glad they’re back in season, aren’t you?

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Meanwhile, stick a cookie sheet in the oven and preheat it to 450 degrees. If it’s rimmed, place it upside down so you can get the flatbread in and out of the oven easier.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

When the dough’s ready, get a clean workspace ready by sprinkling it with flour. Have a rolling pin and a dough cutter (if you’ve got one) ready.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Divide the dough into 6 or 8 pieces, depending on how large you want your flatbreads to be. Dough cutters are great for this, but you could surely use a knife.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Place all but one section of the dough back into the bowl and keep them covered as you work. Sprinkle a bit of flour on the dough you’re working with.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Roll it out fairly thin. You could go paper thin if you’d like. Experiment with it and see what makes you happy. It doesn’t have to be perfectly round. Perfect edges and symmetry were soooo 5 years ago—lucky for those of us who are incapable of making perfect circles.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Using your dough cutter (or a spatula) loosen the dough from the workspace …

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

And transfer it to a smallish piece of parchment.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Brush liberally with olive oil.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Sprinkle with sea salt, then place it (carefully!!) on that screaming hot pan in the oven. I just picked up the paper and put it in there with my hands. You could also put it on another flat baking sheet or pizza peel and slide it into the oven.

Oh, and I’m pretty sure it says on my box of parchment paper that I shouldn’t use it in an oven hotter than 420 degrees. I used the same two pieces of parchment for all of my flatbreads and they did not spontaneously combust. I’m not a parchment safety officer, but I think it helps not to have excess (like, a LOT of) parchment around the dough.

And I like to live on the edge.

But, seriously. Keep an eye on it.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

When it comes out of the oven it should look something like this. Golden brown with a few bubbles (or some giant ones) baked onto the surface. Yum.

 
 
 
Tasty Kitchen Blog: Bakery Style Rosemary Flatbread. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member culinarycapers.

Let it cool for a bit, then break it in to pieces. This flatbread would be great alongside some crudites and hummus (or any kind of vegetable dip) at a holiday gathering. It’s very light and has a subtle rosemary flavor that pairs well with all kinds of things.

Thanks for a great recipe culinarycapers!

 
 

Printable Recipe

Bakery Style Rosemary Flatbread

5.00 Mitt(s) 12 Rating(s)12 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 12

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Description

I love these rosemary crackers by themselves or dipped in hummus or baba ghanoush. I use a spicy dark green extra virgin olive oil because I love the taste, but any olive oil will work fine.

Ingredients

  • 3-½ cups Flour
  • 1 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 2 Tablespoons Chopped Fresh Rosemary
  • 1 Tablespoon Coarsely Ground Black Pepper (optional)
  • 1 cup Warm Water
  • ¾ cups Olive Oil
  • 8 pieces Parchment Paper
  • 1 cup Olive Oil For Brushing
  • 8 dashes Medium Coarse Sea Salt

Preparation Instructions

Place a large rimless baking sheet or an inverted rimmed baking sheet in the oven and heat to 450 degrees.

Whisk flour, salt, baking powder, rosemary and black pepper together in a large bowl. With a wooden spoon, stir in the water and olive oil until a medium stiff dough forms. Knead gently if necessary to combine. Let rest in the bowl covered with a plate or plastic wrap for 30 minutes.

Divide dough into 6 to 8 portions, depending on the size of your cookie sheet. One at a time, roll dough out with lots of flour into a paper-thin rustic round; the thinner you roll it, the thinner the cracker will be. Experiment to find just the thickness that suits you.

Place on the parchment paper and brush excess flour off the dough, then brush liberally with olive oil and sprinkle with a little sea salt. With another cookie sheet or pizza peel, transfer to the hot baking sheet and bake for 8 to 12 minutes until lightly browned on the edges with specks of brown throughout. Remove from the oven, cool and break into large pieces. Repeat with the remaining dough.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 
 

50 Comments

Comments are closed for this recipe.

Culinary Capers on 1.19.2011

Hi All! I found it rather delightful that a few people thought this was a poached recipe! I’m sure not claiming it’s original… what bread recipe is? everyone has their own special version of sandwhich bread, hummus, pesto etc, all with a slight variation. I call it bakery style because it’s just like the flatbread crackers sold in whole sheets at bakeries…and sometimes in comercial packaging. I developed the recipe from my tortilla recipe through trial and error and lots of tasting of the boughten varitey when I was a young teen…so not to sound like an old lady…but that was quit a while before Epicuris posted their version (and FYI, smittin kitchen gives credit to them for her version),. I dont know about you my cooking friends.. but I find it very amusing when cooks illustrated and such touts a great new method and it’s something I had learned long before by simple trial and error… and the amounts are like the other recipes…but then…I just guestimated them when I posted the recipe online.

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Natalie | Perry's Plate on 1.11.2011

Amber – Thanks for the link. The measurements are different in that recipe, but yes, the ingredients are the same. I would imagine most flatbread recipes have the same basic ingredients.

Janice on 1.8.2011

I’ve been making a similar recipe for years–from Epicurious. Here’s a tip from them that makes this even easier: roll out your flatbread ON the parchment paper. This way you can make them as thin as you please and just lift it right on to the hot sheet pan. I’ve also made batches ahead and kept them in the freezer for at least a month.

Monique on 1.7.2011

For the thinnest crackers a pasta machine works great.

Fran on 1.7.2011

i made this recipe a while ago from the smitten kitchen

Amber on 1.7.2011

To give credit where credit is due, this recipe was in Gourmet Magazine over two years ago:

http://www.epicurious.com/recipes/food/views/Crisp-Rosemary-Flatbread-242841

JAK on 12.16.2010

Oh thank you for this! Was looking for something healthy to eat my hummus with! Settled for rosemary/olive oil triscuits. This is SO MUCH BETTER…

Anna on 12.14.2010

this looks so awesome. yes, i WILL try it over Christmas break when all my finals are O-ver!

lila50 on 12.14.2010

Looks amazing! Can you bake ahead and store this for a few days?

Malena on 12.13.2010

This is the most delicious cracker/flat bread I’ve ever had. I will never buy again. I didn’t have fresh rosemary so I only used cracked pepper. I also didn’t sprinkle with salt. They were PERFECT with hummus and the next day with chicken salad.

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karac on 12.11.2010

I can’t wait to try this recipe. I love flatbreads and this looks so easy! Thanks for sharing. :)

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Natalie | Perry's Plate on 12.10.2010

Jenny, it’s so easy if you have a food processor! You just dump everything in and blend it together! You’ll wonder why you didn’t make it sooner :)

Jenny on 12.10.2010

OH MY! This looks fantastic. I think I will be making this on Saturday. Yum. We love hummus around here too. One of my 2011 Kitchen Goals is to learn to make my own.

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kath297 on 12.9.2010

I made this the day it was posted and it is excellent! We love hummus, but liked this better with plain old onion dip. I made the flatbread on the 6th and it has been in a basket on my counter just covered with a napkin and it is still crispy. Of course I live in the desert with low, low humidity. You would probably have to do something different if you live in a humid climate.

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carlyfries on 12.9.2010

Just made this, and my picky boyfriend is already using it to scoop up whatever he can find with it!! I didn’t have rosemary, so I replaced it with half the recommended dosage of garlic powder instead. It’s great!

karen jones on 12.9.2010

Is wonderful!

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lsjones on 12.9.2010

OMG!!! This looks like the flatbread served at my most favorite Italian restaurant!!! Cannot wait to try it!!

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Lauren's Latest on 12.8.2010

Great post as usual, Natalie! I love your photos!

Kathy Brooks on 12.8.2010

I would love Santa to bring me a Blue KitchenAid mixer!

amanda KB on 12.8.2010

Yay for crackers! I have been wanting to try making crackers at home since my husband is a big cracker eater. Its nice to see picture tutorials for new recipes. Thank you.

Cassie Dubas on 12.8.2010

I would like to have a new sheet cake pan as mine is in pretty bad shape. But most of all I want to be able to make it to all of our christmas events to enjoy out time with all of the family!

Kristin on 12.8.2010

I made this last night and it is really good! My dough was a little too wet and oily so the first section I baked ended up more like a pie crust so I just added more flour to the rest of the dough and it turned out great!

Leslie B @ One Day Before Yesterday on 12.8.2010

Ohhh, I need to make this. I love hummus, and I have tried my hand at crackers before, but oh goodness I really need to make this!

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Natalie | Perry's Plate on 12.7.2010

Auntie Lenie & Martha in SD — I’ve had my flatbread in a ziplock bag on my counter for about a week now and it’s doing just fine! Hayley (culinarycapers) might know for sure.

Martha in SD on 12.7.2010

This looks really good. I am thinking of making this for my gluten-intolerant sisters with gluten-free flour. It should work, don’t you think since there is no rising involved? Also, how long do you think this flat bread will keep? I have to travel in the car with it to get it to them.
Thanks.

a.e.miller on 12.7.2010

This looks wonderful! I’ve been on a rosemary trick lately, so I’ll be interested to try this.

Auntie Lenie on 12.7.2010

I can’t believe how easy this looks! Does anyone know how long they will keep? Would love to give a bag with a handmade bowl of homemade hummus as a gift.

Emily on 12.6.2010

oh yeah, I’ve already had three clementine’s today and I don’t plan on stopping! This flatbread looks delicious – I can’t wait to make it!

TinaFromTexas on 12.6.2010

What a great idea! I love that it doesn’t have any yeast! And since I have rosemary bushes outside my house that are the size of small shrubs, I’m making this for sure!

Thanks, Natalie! :)

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katief1002 on 12.6.2010

This looks soooo good! I love making hummus (roasted red pepper is my fave). Can’t wait to try this out!

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Natalie | Perry's Plate on 12.6.2010

ladynicole – I’m sure there are lots of great hummus recipes on TK! I have a couple in my recipe box. Here’s a link to one: http://tastykitchen.com/tasty-kitchen/recipes/main-courses/grilled-zucchini-and-ham-pita-panini-with-basil-hummus/

It’s basil hummus, but if you remove the basil, it’s what I use as my basic hummus recipe. You could add as much garlic as you want!

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ladynicole on 12.6.2010

I will try this for sure BUT one problem… I need a good hummus recipe to use. We usually buy the garlic hummus at the store but I would really like to make it from scratch.

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fitfarmgirl on 12.6.2010

Wow, now that looks really good.. I may have to try this ;)
http://www.fitfarmgirl.com

Melissa on 12.6.2010

Oh my gosh, I’m gonna have to try this one!! I’ve got dried rosemary that I grew in my garden this year and we all LOVE hummus! Thanks for posting it!

MOV on 12.6.2010

Yummy! Can’t wait to try this recipe with The Husband! (He cooks, I eat………)
*
http://mothersofbrothersblog.blogspot.com
*
MOV

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Natalie | Perry's Plate on 12.6.2010

And thanks everyone for the sweet compliments!

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Natalie | Perry's Plate on 12.6.2010

Susan – What a great idea infusing the oil with garlic! Yes, plastic wrap would be a necessity there! :) I’ll definitely try that next time.

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culinarycapers on 12.6.2010

Beautiful step by step Natalie! it’s so fun to see my recipe featured! Hayley

Helen on 12.6.2010

Not big hummus eaters in our house, but I can see using it for spinach/artichoke dip or other dips and snacks for the holidays

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Susan on 12.6.2010

I have made this and it is not only delicious, but it’s so easy and so quick to make! I infused the oil with garlic and decided to wrap my rolling pin in several revolutions of plastic wrap so the flavors wouldn’t get into my pin! It still rolled out so easily. This is a great recipe and the crackers are perfect to have on hand during the holidays.

Heather (Heather's Dish) on 12.6.2010

what a beautiful and flavorful way to make flatbread! now i know what the heck to do with all that rosemary i harvested!

Amy | She Wears Many Hats on 12.6.2010

Yu-hum!!!!

Yum.

Window On The Prairie on 12.6.2010

Love making bread, but never thought about making flatbread. Great, thanks for sharing! Suzanne

Tabitha (FromSingletoMarried) on 12.6.2010

This bread looks amazing – so beautiful too!

Jodie (allgoodinmommyhood.com) on 12.6.2010

Never even considered making my own flatbread. Very interesting. And delicious!

Connie on 12.6.2010

I’m going to try this! Thanks for the very helpful step-by-step instructions!!

Jessica @ How Sweet It Is on 12.6.2010

I would love to dip this in some delicious hummus!

Estela @ Weekly Bite on 12.6.2010

Looks delicious! We go through hummus like crazy in our house! Can’t wait to add this to my baking list :)

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Ree | The Pioneer Woman on 12.6.2010

Oh, my. Delicious! Making this as soon as humanly possible. Great job, Natalie (and thank you, culinarycapers!)

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Cathy on 12.6.2010

Crackers were actually on my list of “things I must bake” today…(the amount of cookies were getting a little ridiculous…) Opened up to TK and here was my recipe…can’t wait to give it a whirl…along with some homemade hummus of course! Thanks for the lovely tutorial(pictures are purty!)
love,
cathy b. @ brightbakes.wordpress.com