The kind you can eat, of course. Stinky, soft, hard, goat, cow, sheep, anything goes. But it's not just about the cheese. It's critical that it is paired with the perfect cracker. From my experience, most store-bought crackers leave a lot to be desired. Some are too thick, some too thin. Others just try too hard.
So my latest obsession has been to make my own "crackers" or in the case of yesterday's adventure, a crispy flat bread that, turns out, is better than any store-bought cracker I've ever had.
Trust me, this is so easy, anyone can do it. You won't be disappointed...and you will never want a regular old cellophane wrapped cracker again.
Crisp Rosemary Flatbread
Adapted from Epicurious.com
1 2/3 C. All-purpose Flour
1Tbl Chopped fresh rosemary
1 tsp Baking Powder
1tsp Kosher salt
1/2 C Water
1/3 C Olive Oil
Sea Salt and additional Rosemary
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl.
Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms.
Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly.
Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.
Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking).
Break into pieces.
Store in an airtight container at room temperature.