- 1 3/4 cups all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1 1/2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 cup water
- 2 tablespoons white vinegar
- 1/4 cup grated Parmesan cheese, or to taste
- Combine flour, cornmeal, baking soda, sugar, and salt together in a large bowl. Cut in butter with a fork or pastry blender until mixture looks crumbly. Stir in thyme, rosemary, and garlic powder. Sprinkle in water and vinegar; toss with a fork until a ball of dough forms.
- Wrap dough tightly in plastic wrap. Freeze until firm, about 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Cover a large cutting board with aluminum foil. Turn dough out onto aluminum foil, cover with plastic wrap, and roll out into a thin rectangle. Cut into smaller rectangles; transfer to baking sheets. Sprinkle with Parmesan cheese.
- Bake in the preheated oven until golden brown and crispy, about 20 minutes.