I will never by flatbread crackers again. Pour yourself a glass of wine or milk, get out some good cheese and dig in. Do not skimp on the honey!
Crisp Flatbreads with Honey, Thyme and Sea Salt
Flatbread base adapted from Gourmet Magazine
These crackers fit squarely between dinner and dessert.
Makes about 16 flatbreads
1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon table salt
1/2 cup water
1/3 cup olive oil
2/3 to 3/4 cup grated parm or gouda cheese
1/3 to 1/2 cup honey
1 tablespoon fresh thyme
Flaky sea salt
Preheat oven to 450°F with a heavy baking sheet or pizza stone on a middle rack.
Whisk together flour, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times. It will feel quite oily.
Divide dough into 4 pieces and roll out 1 piece at on a sheet of parchment paper into a longish irregular rustic shape; mine were about 12″x6″. The dough should be rolled thin and it be crazy oily – don’t be fooled you want it to be this way.
Slide rolled out dough and parchment paper together onto the preheated baking sheet or stone, and bake about 5 minutes, until lightly golden. Leaving the oven on, remove tray from oven and quickly sprinkle with 1/4 of grated cheese. Bake an additional 3 to 4 minutes, until browned at edges and in thinner spots. Remove flatbreads from oven a final time, quickly drizzle each with honey , sprinkle with sea salt and garnish with thyme leaves. Cut each cracker width-wise into 4 sections (about 3″x6″ each) with a sharp knife. Repeat with remaining pieces of dough. Serve warm.
Do ahead: Should you want to prepare these ahead of time for a party, I’d bake them including the cheese about 1 minute less than needed. Shortly before you’re ready to serve them, re-toast them in the oven and then drizzle on the honey/thyme/sea salt.