These easy flatbread crackers are the perfect alternative to expensive store-bought crackers. With basic pantry ingredients and in just about 30 minutes, you can make these delightfully crispy crackers, perfect for all your snacking and entertaining needs.
These easy flatbread crackers are the perfect pairing for our dips, such as this white bean dip, pea and mint hummus, or this hot spinach and artichoke dip. They also make a great addition to your cheeseboard.
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⭐️ Why this recipe works
- No Special Equipment Needed: A bowl, a rolling pin, and you're all set.
- Nutrient-Packed: With optional seed toppings, you’re adding a nutritious crunch.
- Incredibly Versatile: A blank canvas for flavors and pairs well with almost any dip, cheese, or wine.
🧾 Ingredient notes
- All-purpose Flour: The base of your flatbread cracker. Provides structure and substance.
- Olive Oil: Adds a Mediterranean touch and also contributes to the crispy texture.
- Salt: Balances the flavors and also acts as a natural preservative.
- Seeds: (Sunflower, Sesame, Chia) add a nutty flavor and extra crunch.
- Optional Herbs: Think rosemary, thyme, or oregano for an extra layer of flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Seeded flatbread crackers step-by-step
- Preheat Your Oven
- Start by preheating your oven to 400°F (200°C). This is crucial for achieving the perfect crispiness and crunchy texture.
- Make the Dough
- Combine the flour, olive oil, and salt in a large mixing bowl. Mix until the ingredients form a cohesive dough. For best results, use a stand mixer with a paddle attachment.
- Once mixed, knead the dough until smooth. Don't over-knead; you're aiming for tender crackers.
- Roll Out the Dough
- Use a rolling pin to roll the dough to approximately ⅛-inch thickness.
- Cut the dough into your desired shapes with a cookie cutter or knife. For an artisan touch, irregular shapes can add character.
- Prepare for Baking
- Place your cut shapes onto a baking sheet lined with parchment paper. Sprinkle your choice of seeds and optional herbs over the dough. Press the seeds gently into the dough to make sure they stick.
- Bake the crackers
- Put the tray in the oven and bake for 10-12 minutes or until the edges of the crackers turn golden brown.
🍯 Storage
Storing Baked Crackers
- Room Temperature
- Store in an airtight container.
- Remain crisp for up to a week.
- Freezer
- Wrap tightly in plastic wrap and a ziplock bag.
- Freeze for up to 3 months.
Storing Cracker Dough
- Room Temperature
- Cover tightly with plastic wrap.
- Keep at room temperature for up to 4 hours.
- Fridge
- Wrap tightly in plastic wrap.
- Place in an airtight container.
- Store in the fridge for up to 2 days.
- Freezer
- Wrap tightly in plastic wrap and a ziplock bag.
- Freeze for up to 2 months.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Consistency is Key: Ensure the crackers are uniformly thick to ensure even baking.
- High-Quality Olive Oil: A better oil gives better flavor.
❓FAQ
Absolutely, use a gluten-free flour blend.
To maximize crispiness, store the baked crackers in an airtight container at room temperature. Exposing them to air will make them go stale faster. If you find that they have lost their crunch, reheat them in the oven at 350°F (175°C) for about 5 minutes to restore their crispiness.
For a kid-friendly flatbread cracker recipe, skip any strong herbs and spices. Maybe stick to a simple salted version or add some grated cheese into the dough for a cheesy version.
Pairing
These dips are perfect for serving with homemade flatbread crackers:
Did you make these flatbread crackers? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
easy home made flatbread crackers
Ingredients
- 1 ⅔ cups (200 g) all-purpose flour
- 1 teaspoon (1 teaspoon) salt
- 1 teaspoon (1 teaspoon) sugar
- 3 (3) sprigs fresh thyme leaves, finely chopped
- 2 teaspoon (2 teaspoon) cracked black pepper
- A large pinch of cayenne pepper
- ½ cup (115 ml) water
- 2 tablespoon (2 tablespoon) olive oil
- 1 (1) beaten egg, for brushing
- Optional Toppings: Za’atar, fennel seeds, mixed seeds, onion seeds, caraway seeds
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C).
Prepare the Dough
- In the bowl of a stand mixer, combine the flour, salt, sugar, chopped thyme, cracked black pepper, and cayenne pepper.
- In a separate bowl, mix the water and olive oil.
Mix and Knead
- With the paddle attachment on the mixer, slowly add the water-oil mixture to the dry ingredients while the mixer is running.
- Once the dough comes together, form it into a square shape.
Cut and Roll
- Divide the square dough into 4 equal blocks.
- Roll each block out to your desired thickness on a floured surface.
Add Toppings and Prick
- Brush the surface of the rolled dough with a beaten egg.
- Sprinkle your choice of seeds or za’atar over the dough.
- Using a fork, prick the surface of the dough to prevent excessive puffing.
Bake
- Bake in the preheated oven for about 15 minutes or until the crackers are golden and start to crisp up.
Cut and Cool
- Once out of the oven, cut the baked dough into squares, triangles, or any shape you like.
- The crackers will continue to crisp as they cool. Allow them to cool completely before storing.
Notes
- Pricking: Make sure to thoroughly prick the crackers to avoid puffing and to achieve a flat, crisp texture.
- Herb Variations: Feel free to experiment with different herbs like rosemary or oregano for varied flavors.
- Optional Toppings: For an extra burst of flavor, consider using flavored oils for brushing or gourmet salts for sprinkling.
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