2 1/2 cups all-purpose flour
2 tablespoons fresh rosemary, minced
2 tablespoons fresh dill leaves, minced
1 teaspoon salt
4 tablespoons olive oil
3/4 cup cold water
1. Preheat oven to 400 degrees.
2. Mix flour, herbs, and salt together in a medium bowl until well-blended.
3. Add the olive oil and half of the cold water and begin to mix. Add more water until the mixture forms a rough dough - if chunks are falling off when you pick it up, it's too dry and more water is necessary, but if it's soupy and clinging to everything it touches, it's too wet and you'll have to add a little bit more flour.
4. Turn the dough out onto a lightly floured surface and knead until the dough makes a firm, but elastic, ball.
5. Divide the dough into quarters. On a lightly floured surface or on a silicone baking mat, roll one of the quarters of dough out until it's as thin as possible - about the size of a baking sheet.
6. Transfer the rolled-out dough to a piece of parchment paper and use a pizza cutter to cut the dough into squares about 1.5" x 1.5" or your desired size. Prick each square several times with a fork and sprinkle with kosher salt.
7. Transfer the parchment paper with the cut and salted dough to a baking sheet and bake for 15 minutes or until golden brown, turning the baking sheet once halfway through.
8. Repeat the process for the other three quarters. When all the crackers are baked and cooled, store in an airtight container for up to two weeks (I like to use a half-gallon mason jar).
Notes: You can use any combination of herbs or other seasonings for the crackers - if using dried herbs, reduce the measurements to 1-2 teaspoons rather than tablespoons since they're more potent than fresh herbs.