Rosemary crackers are thick
Somewhere on this site I was directed to a recipe everyone loved for rosemary crackers (from chowhound.com). I tried my best to roll them as thin as I could before putting them in the oven. After baking them, they seemed to puff up thicker than I expected. See photo. Has anyone tried these to know if my result is the way they are supposed to be? I think the thickness made them more doughy than I expected. They were cooked through but just not as light as I hoped. The ingredients are below:
2 Cups flour
1 tsp. baking powder
1/2 tsp. salt
2/3 Cup warm water
1/3 cup olive oil
Re: Rosemary crackers are thick
We use pasta roller machine and roll crackers out to number 5-7 - say 1/6th of an inch or so, about 3mm if you're metric. This would be challening with a rolling pin. A golf-ball piece of cracker dough makes a 5 in x 10 in cracker. By and by I'll post a good cracker recipe here that uses 1/2 semolina with sesame seeds in the dough.
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