Oh flatbread. Why am I so addicted to thee? Why must your delicious crunch tempt me daily? Sigh…

Just a few weeks ago I wrote about my newest favorite cracker flatbread from Townhouse (Flatbread Crisps w Sea Salt & Olive Oil), but now, here’s a recipe to whip up these delicious snacks from scratch! The recipe is easy to do and only has a few ingredients (which is great because I forgot to go grocery shopping).

**Before I continue, I want to point out that I got STRONGLY inspired by this recipe on Smitten Kitchen, but to make it my own I use sea salt and a little garlic just so I can feel vaguely original haha. The original recipe is perfect already, so feel free to use it if you don’t want mine**

Anywayyy, flatbread is the perfect combination of a crusty bread and cracker. This recipe has fragrant rosemary and silky olive oil mixed with sea salt…my mouth is literally watering at the thought of it. Add in some minced garlic for even more great flavor. Pairs perfectly with soups, chili, or by itself as a snack. These rustic flatbreads don’t last long in my house…no sir, they don’t last long at all.


1 ¾ cups flour
1 tablespoon chopped rosemary plus 2 sprigs
1 teaspoon baking powder
¾ teaspoon salt
½ cup water
⅓ cup extra virgin olive oil (plus about a tablespoon more for brushing)

Minced garlic and garlic powder (optional)


Preheat oven to 450°F with a large baking sheet inside of it on the middle rack.

In a medium sized bowl, mix flour, chopped rosemary, baking powder, and salt. Add water and oil. Mix until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 equal pieces. Roll each piece out into a 10 inch round…it will be thin. Put these rounds onto parchment paper.

Lightly brush the tops with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly to make sure they stick when cooked. Sprinkle with a little more sea salt and garlic powder (if using).

Put the rounds onto the preheated baking sheet in the oven (the rounds will still be on the parchment paper). Bake for about 10 minutes, or until lightly browned.

Remove from oven and cool on a wire rack. When cool, break into pieces or eat it like a giant cookie like I do haha.