Herbed Flatbread

Prep Time:
30 mins
Total Time:
2 hrs

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


  • 1 cup warm water (about 110 degrees)

  • 1 teaspoon active dry yeast (from one ¼-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

  • ¼ 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 Notes

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

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