Rosemary Flatbread Crackers

If you've never made homemade crackers, you're missing out. This simple rosemary flatbread cracker recipe is easy and delicious to make. It's perfect for dipping in homemade hummus or tapenade.
Rosemary crackers on a plate with hummus

Rosemary Flatbread Crackers

If you’ve never made homemade crackers, you’re missing out. This simple rosemary flatbread cracker recipe is easy and delicious to make. It’s perfect for dipping in homemade hummus or tapenade.
No ratings yet
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 12 minutes
Servings: 4 -6 servings
Author: Sarah Sullivan


  • 2 cups 240g all-purpose flour
  • 1 teaspoon 6g sea salt, plus extra to top
  • 1 teaspoon 4g sugar
  • 1/2 teaspoon baking powder
  • 2 tablespoons fresh rosemary finely chopped
  • 1 teaspoon poppy seeds optional
  • 1 tablespoon sesame seeds optional
  • 2 tablespoons 16g olive oil
  • 1/2 cup cold water


  • In a mixing bowl, whisk together flour, salt, sugar, baking powder, rosemary, and seeds (if adding).
  • Drizzle in water and olive oil. Stir until a shaggy dough forms. It’s okay if the mixture seems slightly dry, but if it is very dry and crumbly, drizzle in extra water a teaspoon at a time until there is no dry flour at the bottom of the bowl.
  • Turn dough out onto lightly floured surface and knead for 3-5 minutes until elastic and firm. It should bounce back when poked. Cover and allow to rest for 20 minutes.
  • Preheat oven to 40o°F. Line a baking tray with parchment or a silicone baking mat.
  • Divide dough into 8 pieces and roll out as thin as possible. (The thinner they are, the crispier they will cook up.) If you like, you can roll dough out between 2 pieces of parchment to prevent sticking, or lightly dust your surface with flour.
  • You can cook the crackers in 8 large pieces, or you can use a knife, pizza cutter, or cookie cutter to cut them to your desired shape before transferring to a lined baking tray.
  • Sprinkle crackers with salt and gently press down with hands so the salt adheres.
  • Bake 10-12 minutes, or until crisp and golden brown around the edges.
  • Remove from oven and allow to cool. They will crisp up further as they cool. If you cooked your crackers in 8 large pieces, you can break them into smaller pieces before serving.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.

One Comment

  1. Pingback: Pumpkin Garlic Hummus - Sarah's Vegan Kitchen

Leave a Comment

Your email address will not be published. Required fields are marked *


Recipe Rating