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Rosemary Flatbread Crackers

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These thin and crunchy rosemary crackers are super simple and quick to make (you will need just one bowl and a rolling pin).

Serve them with your favourite dip or sauce, thinly sliced Italian prosciutto or a bowl of creamy pumpkin soup. So yummy!

If you love these crackers, you'll also adore our multigrain rosemary crackers.

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Ingredients for these crackers

Making the dough start with preparing all the ingredients. The list is short:

  • FRESH ROSEMARY: Use wooden cutting board and sharp knife to finely chop fresh rosemary leaves. Fresh rosemary leaves release the aromatic oils to the dough (check also baked sweet potato wedges aromatised with rosemary).
  • PLAIN FLOUR: This recipe calls for plain flour but you can also use whole wheat flour here.
  • SALT: We love to use fine sea salt.
  • BLACK GROUND PEPPER: It gives an extra kick.
  • OLIVE OIL: Use quality extra-virgin olive oil. Shop only the best Italian olive oils.
  • WATER: Use room temperature water.

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Place the plain flour in a medium bowl, then add salt and chopped rosemary leaves. Stir with a wooden spoon to combine.

Make a well in the middle, then add olive oil. Start slowly pouring the water (this kitchen jug is great for measuring the liquids), while stirring the flour continuously until the dough start to form.

Next, knead with your hands the dough for a few minutes while all the flour is incorporated. You should get a soft dough ball. We are done!

Shaping these crackers is easy

For shaping these crackers, the essential tool is proper rolling pin. First form the log from the dough, then cut into 12 equal pieces. Take each piece, roll into ball then on a lightly floured surface roll out very thin (less then 1mm). 

USEFUL TIP! Keep both your work surface and rolling pin floured so the dough doesn't stick.

Transfer crackers onto baking sheet (lined with baking paper). You will need to do this into 2-3 batches, depending how large is your baking sheet.

Crackers will become lightly brown and bubbled on the surface, this take 8-10 minutes. They are ready to be enjoyed!

Storing rosemary flatbread crackers

These crackers can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

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Rosemary Flatbread Crackers

MAKES: 12 flat crackers
COOKS IN: 30 minutes


Mixing Bowl (high-quality glass & easy to clean)
Measuring Jug
Wooden Spoon
Pastry Mat + Rolling Pin
Baking Sheet + Thin Metal Spatula


  • 200g plain flour (1 2/3 cup)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons finely chopped fresh rosemary
  • 2 tablespoons olive oil
  • 120ml water (1/2 cup), at room temperature


  1. Preheat the oven to 180°C/356°F. Line 2 baking sheets with baking paper.

  2. Combine together the flour, salt, black ground pepper and chopped rosemary leaves in a medium bowl.

  3. Make a well in the centre of flour and add the water and olive oil then gradually stir until a dough forms. Let the dough rest for about 10 minutes.

  4. Divide the dough into 10-12 pieces (size of large walnut) and roll each piece as thinly as possible. The secret of rolling this thin is to keep your rolling pin and work surface well floured, otherwise the dough will stick to the surface. You will need bake in several batches.

  5. Transfer rolled dough pieces to prepared baking sheet and bake for 8-10 minutes, but check periodically to make sure it's not getting too brown. Bake until pale golden and browned in spots. Remove the sheet from the oven and transfer the crackers to cooling rack.

CATEGORIES: Snacks & Nibbles, Side Dishes,
Quick & EasyRosemary

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