These homemade flatbread crackers are the easiest way to upgrade any cheese board or charcuterie spread. Crispy, rustic, and made from pantry staples, they come together in under 30 minutes and guests will swear you bought them from an artisan bakery.
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Quick Look
- 📋 Recipe: Flatbread Crackers
- ⏱️ Time: 25 minutes (15 prep, 10 bake)
- 🍽️ Yields: 6 large crackers, easily broken into smaller pieces
- 🧂 Flavour Base: Salt and pepper, endlessly customizable
- 💭 Top Tip: Roll the dough as thin as you possibly can. Thinner dough is the difference between a good cracker and a great one.
Why You'll Love This Recipe
- Made from simple pantry ingredients you probably already have on hand.
- Ready in 25 minutes, start to finish.
- Endlessly customizable with herbs, spices, seeds, or cheese.
- Looks impressive but comes together with minimal effort.
- Perfect for picnics, charcuterie boards, parties and homemade gift giving.
- Stores well, so you can make them ahead of your next gathering.
I first got the idea for these at a swanky downtown cocktail reception, where I wandered over to the cheese board and couldn't stop admiring the amazing handmade-looking artisan crackers. Like every blogger does, I thought, maybe I could make those. I went home and started experimenting, and this flatbread cracker recipe is what I landed on. I've made it more times than I can count since, and it's become one of my most reliable go-tos for entertaining. Yes, you really can make your own crackers at home, and yes, they are absolutely worth it, in fact they're easy.
If you're building out a full spread, these crackers pair beautifully with my How To Make The Perfect Cheeseboard guide, or add them alongside my Spicy Cheese Straws for a mix of textures on your next charcuterie board. Hosting something bigger? These crackers are a natural fit for our Tomato Party or any appetizer-forward gathering.
Ingredients
(Full measurements are in the recipe card below.)
- All-purpose Flour: The base of the dough. No need for anything fancy here.
- Black Pepper: Freshly and coarsely ground gives the best texture and bite. Feel free to swap for another flavoring of your choice.
- Baking Powder: Just a touch, for a bit of lightness in the bake.
- Olive Oil: Used both in the dough and brushed on top before baking, so a good quality oil makes a difference.
- Flaky Sea Salt: For sprinkling on top before baking. Adds a nice finishing crunch and look.
Variations
The base recipe is simple salt and pepper, but this dough is an easy canvas for whatever flavor direction you're in the mood for. Try swapping in fresh herbs like rosemary or thyme, a sprinkle of garlic powder or cayenne pepper, or a dusting of finely grated Parmesan before baking. Seeds are another great option: cumin, fennel, poppy, sesame, or pumpkin seeds all add texture and flavor. Use your imagination here and make a version that feels like your own.
Shaping the Crackers
I love the look of these as large, rustic ovals. Each one turns out a little different, which only adds to their handmade charm. Roll the dough into a long baton shape, keeping it as thin as possible for the crispest results.
If you prefer a more uniform look, you can use a pizza cutter to cut the dough into even squares before baking, or use cookie cutters for a specific shape.
The single biggest key to a great flatbread cracker is rolling the dough as thin as you can manage. Thinner dough bakes up light and crispy, while thicker dough turns out more bread-like and chewy. A rolling pin works perfectly well for this.
If you happen to have a pasta machine, running the dough through the roller is a great way to get a thin, even sheet with less effort. Start on the thickest setting and work your way down gradually. You're aiming for see through thin, if you can.
How To Make Flatbread Crackers
- Step 1: Preheat your oven to 450°F. Stir together the flour, baking powder, and salt in a medium bowl. Add coarsely ground black pepper and stir to incorporate. Make a well in the centre, then add the water and oil, gradually stirring into the flour with a wooden spoon until a dough forms.
- Step 2: Knead the dough gently on a work surface 4 to 5 times, until it forms a smooth ball.
- Step 3: Divide into 6 equal pieces and roll out each piece with a rolling pin on a lightly floured surface, into a rustic long baton shape. The rolled dough should be very thin.
- Step 4: Brush the top with additional olive oil and sprinkle with sea salt and a little more pepper. You can roll the dough out on a piece of parchment paper and transfer the whole sheet to the baking tray, or spray the baking tray with cooking spray and bake directly on it.
- Step 5: Bake the remaining dough in batches, until the crackers are pale golden brown, 8 to 10 minutes. Let the baked crackers cool on wire racks.
Storage
For the crispest results, these crackers are best made the day you plan to serve them. If you need a little more flexibility, baked and completely cooled crackers can be made up to 2 days ahead and stored in an airtight container at room temperature.
Once baked and completely cooled, store any leftover crackers in an airtight container at room temperature. They'll keep for a few days, though they're always best enjoyed fresh, so if you're entertaining, baking them the same day gives you the crispest result.
If you're giving these as a gift, package them in a cellophane bag and tie it tightly closed to help lock in that crispness for the recipient.
Gift Giving
These amazing handmade flatbread crackers are also a great hostess gift. They're sure to be impressed when the recipient hears that you made them yourself. Pair them with some cheese and wine for a guaranteed big hit. The large pieces look amazing packaged up in airtight cello bags, tied with some ribbon for gift giving.
Frequently Asked Questions
This usually comes down to the dough being rolled too thick. The thinner you roll it, the crispier the finished cracker will be.
They're wonderful with dips, hummus, and anywhere you would use regular crackers.
I haven't tested a gluten-free version of this recipe myself, so I can't personally vouch for how it would turn out. If you experiment with a 1:1 gluten-free flour blend, keep a close eye on the texture and bake time, as it will likely need some adjusting.
More Recipe Inspiration
If you try this flatbread cracker recipe or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting today!
Recipe
Flatbread Cracker Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ - ½ teaspoon of coarsely ground black pepper
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ cup water
- ⅓ cup olive oil plus more for brushing
- flaky sea salt
Instructions
- Preheat oven to 450°F. Stir together flour, baking powder, and salt in a medium bowl. Add very coarsely freshly ground black pepper and stir the dry ingredients to incorporate. Make a well in centre, then add water and oil and gradually stir into the flour with a wooden spoon until a dough forms.1 ¾ cups all-purpose flour, ¼ - ½ teaspoon of coarsely ground black pepper, 1 teaspoon baking powder, ¾ teaspoon salt, ½ cup water, ⅓ cup olive oil plus more for brushing
- Knead dough gently on a work surface 4 or 5 times into a smooth ball.
- Divide dough into 6 equal pieces. Roll out each of the dough pieces with a rolling pin on a lightly floured work surface, into a rustic long baton shape. The rolled dough should be very thin.
- Lightly brush the top of the flatbread with additional olive oil and sprinkle with sea salt and a little more pepper.flaky sea salt
- Bake the remaining dough in batches, on a baking sheet lined with parchment paper or sprayed with non-stick baking spray. Bake until flatbread crackers are pale golden brown, 8 to 10 min. Let the baked crackers cool on wire racks.
Notes
- Crackers can be made 2 days ahead and stored in an airtight container at room temperature, though they're best enjoyed fresh.
- Roll crackers as thin as possible for the crispiest results.
- Substitute the pepper for other flavourings like fresh rosemary, thyme, grated parmesan, or seeds such as cumin, fennel, or sesame.
Dannyelle Nicolle-Ramjist says
I love these crackers, perfect for a charcuterie board, entertaining, a picnic -just perfect. Crisp, flaky and delicious.