Yoga Tribe Blog


Yoga Recipe: Rosemary Olive Oil Cracker Recipe

Prep Time: 20  Cook Time: 90  Total Time: 1 hour 50 minutes

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons olive oil
  • 1/2 cup cold water
  1. Preheat oven to 450 degrees.
  2. In a medium mixing bowl, mix together the flour, rosemary, pepper, salt, and sugar until well combined. Add the olive oil and water and mix well.
  3. Form the dough into a ball and set aside to rest for 10 minutes.
  4. Cut the dough into four equal pieces. On a floured surface, roll each piece out to a very thin sheet (as thin as possible).
  5. Transfer each sheet of dough to a parchment paper lined baking sheet and bake at 450 for about 4 minutes. Flip each cracker sheet and bake for an additional 4 minutes, until golden brown edges appear. NOTE: the length of baking will depend on how thin the dough is. Be sure to watch the crackers very carefully as they cook to avoid burning. If your crackers are a bit thick, you’ll need to bake them an additional minute or two on each side.
  6. Turn the oven off then remove the cracker sheets from the oven and allow them to cool for about 5 minutes. Break the sheets into your desired size of crackers and return them to the baking sheet.
  7. Place the crackers on the baking sheet into the warm oven (be sure it is off) for about 30-60 minutes (depending on the thickness of the crackers) to get crispy. The crackers will be crisp and golden brown when they are ready.

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