Basil Flatbread Crackers

basil flatbread crackers

These wonderful basil flatbread crackers are the perfect recipe to make when your basil is overflowing (like mine is) in your garden! They are light and crispy and make the most delicious snacks, yet elegant enough to serve as an appetizer at your next dinner party.

The recipe is quite simple and you don’t even have to worry about cutting the crackers, just snap them into individual pieces using your hands.

It is late September in Texas and I still have an abundance of basil on hand! Want any?


Basil Flatbread Crackers

  • 2 cups all-purpose flour, plus more for surface
  • 1/4 cup coarsely chopped fresh basil, plus 40-50 small whole basil leaves
  • Coarse salt
  • 1 teaspoon sugar
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 1 cup heavy cream
  • 1 large egg white, lightly beaten for egg wash


1. Preheat oven to 375F. Pulse flour, chopped basil, 1 1/2 teaspoons salt, and the sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream, pulse until dough forms.

cracker dough

2. Briefly knead dough on a lightly floured surface. Divide dough into 4 equal pieces, shape into rectangles, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes.

Roll out 1 piece of dough on a lightly floured surface into a very thin rectangle (roughly 12 by 16 inches). Transfer to a parchment lined baking sheet. Brush with egg wash, and sprinkle with salt.
Press 10 or so basil leaves into top.

prebaked flatbread

4. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack, and let cool. Repeat 3 times with remaining dough, egg wash, salt and whole basil leaves. Break into individual crackers using your hands.

Using herbs is a wonderful way to add flavor to crackers!

To store fresh herbs, wash them thoroughly and roll them loosely in a damp paper towel. Put them into a large ziploc bag and blow a little air into the bag and seal it. You can store them in the refrigerator for 1 week.

You can also freeze herbs/basil. Wash the basil well and pat dry. Chop the basil and mix 2 cups of basil with 1/3 cup olive oil. Then freeze in ice cube trays and use them in your homemade sauces.

A mix of chopped and whole fresh basil transforms ordinary crackers into these wonderful herb-infused flatbread snacks.

basil flatbread crackers

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About Chef Kathy

My name is Kathy Davault. I am an award winning chef and author, and have enjoyed cooking for over 30 years. I decided to go to culinary school to become a chef because I knew there was more to cooking than just following recipes.

I started my website in 2006 to offer an abundance of information on many of the things I learned in culinary school. I have a real passion for cooking and want to share all of my tips and techniques with you.

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