Having made some flatbread crackers to go with a Gavin "Boursin" I have been asked to share the recipe. I combined both a BBC Good Food recipe and one from a blog that is a good read so in the interest of fairness here are the links plus a summary of the recipe.
Both links are child- and work-safe.
BBC Good Food :
https://www.bbcgoodfood.com/recipes/homemade-rosemary-crackersPinch Of Yum Blog :
https://pinchofyum.com/easy-homemade-flatbread-crackers===
RECIPE : Homemade Flatbread Crackers (makes 4 rough 6" rounds)
1 1/2 cups of Plain or All Purpose flour (200g)
2 tsp dried herbs of your choice (any of Thyme, Rosemary, Chive, Parsley)
1/2 tsp ground black pepper
1 tsp sea salt
1 tsp sugar
2 tbsp olive oil
1/2 cup cold water (up to... you may not need it all)
Put all the dry ingredients plus the olive oil in a large bowl and combine to distribute the oil.
Add about half of the cold water and combine to form a dry, crumbly dough.
Add as much of the remaining water as needed to bring it into a ball that is not dry.
Work the ball of dough until it comes together nicely and starts to become smooth and a little flexible. If it is too wet, add a small amount of extra flour.
Preheat your oven to 200C Fan (400F) or 220C Conventional (425F)
Divide the dough into 4 pieces and allow to rest for 10 minutes.
On a lightly floured surface, roll each piece of dough out into an approximate 6" circle. If it springs back, allow to rest then roll some more.
The dough rounds should be very thin.
Place each piece onto a baking tray and prick with a fork to prevent it blistering.
Bake for 5 minutes then flip to the other side. Bake for 5 minutes.
Unless the crackers are too dark already, flip them again and cook for 5 minutes, checking every couple of minutes. You are aiming for mid-brown edges and bubble tops but no burning.
Once cooked, turn off the oven and partly open the door to allow the crackers to cool and dry.
Store in an airtight box once cold and break into rough pieces to serve.
