In a large mixing bowl stir together the flour, baking powder, salt, garlic, oregano, and rosemary until well combined.
Stir in the water until combined then use your hands to form the dough into a ball, if the dough seems to dry add 1 extra TBSP of water to the dough.
Drizzle the dough ball with 1 tsp of the olive oil then flip the dough ball around a couple times to coat the dough in the oil.
Pull out a large baking sheet and 2 sheets of parchment paper, each about 12x16-inches.
Lay one of the pieces of parchment paper on a flat work surface then place the dough ball in the center. Use the palm of your hands to flatten the dough ball then place the other piece of parchment paper on top of the dough. Use a rolling pin to roll the dough flat between the pieces of parchment paper until the dough reaches the edges of the paper on all sides.
Slowly and gently pull the top piece of parchment paper off the dough. Flip the dough over onto the baking sheet (dough side down, paper side up) then slowly and gently pull off the other piece of parchment paper.
Use a plastic dough scraper or cookie cutter to score the dough into desired shapes.
Lightly brush the top of the dough with the remaining 1 tsp of olive oil.
Bake in the preheated oven until lightly browned, about 25 minutes.
Transfer the crackers to cooling racks and allow to cool for at least 1 hour, crackers will crisp more as they cool.
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