We’ve been doing a bit of entertaining this week and, since the weather has been beautiful, we’ve been on the roof with drinks and snacks. These homemade crackers always make it onto the tray! They are simple to make and pair perfectly with cheeses, charcuterie, olives, and dips and spreads.
by volume by weight
1½ cups all purpose flour 180 grams all purpose flour
1 teaspoon salt 4 grams salt
2 tablespoons olive oil 28 grams olive oil
1/2 cup water 120 grams water
Heat the oven to 450F. Mix the flour and the salt together in a bowl. Add the olive oil and the water and mix with a fork just until combined.
Turn the dough out onto the counter and knead just two or three times to bring the dough together. Don’t overdo it or you will not be able to roll the dough!
Sprinkle the work surface with the toppings of your choice. I used 1 teaspoon each of cracked black pepper, dried basil, paprika, black sesame seeds, and 1/2 teaspoon kosher salt.
Roll the dough out on the toppings you have dusted on the counter. By rolling the dough directly on top of the toppings they will embed themselves in the dough and stick much better than if you try to press them in afterwards. Roll the dough extremely thin. You should be able to see the grain of your countertop through the dough. Gently remove the dough and flip it over on to a parchment lined sheet pan.
Bake the crackers approximately 10 to 12 minutes. They will be golden brown and almost crisp. The crackers will continue to crisp as they cool. If you feel that the crackers are not quite crisp enough after they cool, return them to the oven for a few additional minutes.
Break the crackers into serving size pieces and store in an air tight container until ready to use.
These crackers are very adaptable. You can use any toppings you want to give a variety of flavors. Sesame seeds, onion powder, garlic powder, pepper flakes, dried oregano, and sunflower seeds are just a few of the many delicious topping to choose from. Finely shredded cheeses will also work as long as too much isn’t used.
These crackers can also be made with different flours. Substitute whole wheat or rye flour for half of the all purpose flour to change the flavor and texture.