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Herbed Flatbread

One bite of these crackers and you'll see how worthwhile it is to make them yourself -- especially since the baking time is so short.

  • Yield: Makes 16
Herbed Flatbread

Source: Martha Stewart Living, June 2010


  • 1 cup warm water (about 110 degrees)
  • 1 teaspoon active dry yeast (from one 1/4-ounce envelope)
  • 3 cups all-purpose flour, plus more for surface and hands
  • 3 tablespoons extra-virgin olive oil, plus more for bowl
  • Coarse salt
  • 1 teaspoon sugar
  • 1 large egg whisked with 1 tablespoon water, for egg wash
  • Sea salt, for sprinkling
  • 1/4 cup fresh rosemary or thyme (or a combination)


  1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.

  2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.

  3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.

  4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.

Cook's Note

Storage: Crackers can be stored in an airtight container at room temperature for up to 3 days.

Reviews (3)

  • nancycola 28 Dec, 2014

    I followed the tip from the reviewer to prick the surface of the dough before baking. It was a good one. All in all a great recipe. I just wish the measurements were also in weight, not just in volume. I had to make these on a rainy day and was unsure of the dough to water ratio. In the end I wasted some flour but the results were still good.

  • SEAGAL1 4 Aug, 2010

    My hint: I prick the crackers with a fork when rotating the sheets half way through the baking process --this prevents getting giant air pockets in the crackers and makes them a bit easier to eat.

  • MarthaandMeBlogger 8 Jul, 2010

    I made this and it is fantastic. You can see my results here:

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