The Baking Gods gave us Flatbread Crackers.
And they were good.
And a whole lot easier than rolling, cutting and baking individual crackers. So much so, I have made four different flavors in two days just so I could be sure it was as easy as I’m saying it is. That was a bad sentence but I hope you get the point.
Some of you may recall that I attempted to make crackers a couple of weeks ago. I had talked about it ahead of time and convinced myself this would become a hit in my made-from-scratch recipe collection. I even named them Tropical Pepper & Sea Salt Crackers after my favorite Trader Joes grinder. They looked like crackers and were interesting while fresh from the oven. However by the time they made it to work the next day for my taste testers to sample….let’s just say they were a bit crisp. At that moment I put cracker making on the back burner.
That was until I saw this recipe for Seeded Flatbread Crackers from Eat Your Heart Out. Seriously simple baking here. My comments back to Stephie have been something to the effect of “I could just kiss you” and “I owe you a great big hug around the neck for this recipe.” Her description of making sheets of flatbread vs. individually cut out crackers gave me the encouragement to get back in there and own the cracker world. I’m hoping to inspire you to do the same. It’s a big world, we can own it together.
We loved the Seeded Flatbread Cracker version from Eat Your Heart Out (1/4 cup assorted seeds like poppy, flax, sunflower, sesame, chia).
That beautiful recipe inspired me to come up with a few variations. I’m willing to bet when you make these your favorite flavor combinations will come to the tip of your taste buds as well.
Rosemary & Cracked Black Pepper (1 Tbl. chopped fresh rosemary & 1 tsp. freshly cracked black pepper)
Parmesan & Garlic Herb (1/4 cup grated parmesan cheese, 1 Tbl. chopped fresh herbs & 1 tsp. garlic powder)
Lemony Thyme (1 Tbl. lemon zest & 1 Tbl. chopped lemony thyme)
So. What do you think? Feel free to increase quantities on the add ins for a more intense flavor. Bake & Break Crackers are where it’s at. Are we going to conquer the cracker world together? I’d love for you to share your favorite Flatbread Cracker flavor combinations in them comments section below. xo Libby
- 1¾ cups all-purpose flour
- ½ tsp. baking powder
- ¾ tsp. salt
- flavor add-ins (choose from options below or your own)
- ½ cup water
- ⅓ cup olive oil
- additional olive oil & sea salt for topping
- Parmesan & Garlic Herb ~ ¼ cup parmesan cheese, 1 Tbl. fresh finely chopped herbs, 1 tsp. garlic powder
- Rosemary & Freshly Cracked Black Pepper ~ 1 Tbl. fresh finely chopped rosemary, 1 tsp. freshly cracked black pepper
- Lemony Thyme ~ 1 Tbl. fresh finely chopped lemon thyme, 1 Tbl. lemon zest
- Seed Blend ~ ¼ cup assorted seeds (such as poppy, sesame, sunflower, flax, chia)
- Place pizza stone or heavy baking sheet on center rack of oven. Preheat oven to 450 degrees.
- In a large bowl, whisk together flour, baking powder, salt and choice of flavor add-ins. Make a well in the center and add water and oil. Stir until just combined then turn out onto a lightly floured work surface and knead 4-5 times.
- Cut into 3 equal pieces. Place one piece on parchment paper and roll until very thin. Brush lightly with olive oil and sprinkle with sea salt (optional). Slide onto un-rimmed baking sheet, then slide parchment/dough onto pizza stone. Bake for 8-10 minutes or until golden brown. Slide parchment paper back onto un-rimmed baking sheet then transfer to a wire rack. Cool completely before breaking into pieces. Repeat with other two dough pieces.
- Store in an airtight container for 2-3 days.
Looking for a something savory or sweet to spread on your crackers? Check out some of our favorites below.
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