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This crispy flatbread features an olive oil and rosemary flavored dough topped with a number of
savory seeds that really make this cracker recipe unique. The crackers are an excellent accompaniment
to soups and salads, or they can be topped with cheese and served as a tasty hors d’ oeuvre.
Directions
Preheat oven to 450°F.
In small bowl, mix together all topping ingredients. Set aside along with a small bowl of
water and a pastry brush.
In medium bowl, whisk the 2 types of flour, salt and rosemary. Add olive oil and water.
Stir together first with a fork, then use hands to collect into a ball. Press into bottom of
bowl to collect any flour not incorporated.
Lightly flour a work surface and divide dough into thirds.
Wrap 2 balls of dough in plastic wrap and set aside.
With 3rd ball, roll out on floured surface. Roll into rectangle 7 or 8 inches wide by 14 or
15 inches long and about 1/16 inch thick. This takes a little muscle to get it thinned out to
desired length, but worth the effort. As rolling out, turn over once in awhile to be sure surface
is floured.
When rolled out, brush dough with water and then sprinkle with 1/3 of seed mix.
Using knife or pizza cutter, cut down center of dough lengthwise then cut across to make
rectangles approximately 2x4. Don't trim edges, the edges look rustic.
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