Hello friends, I’m sure you’ve noticed the new look around here, and I hope you love it as much as I do, and are finding it easy to navigate. I wanted to point out to you the new tabs at the top where you can connect to my facebook, and pinterest pages. I’d love for you to follow me, to see what I’m up too, get some sneak peaks and behind the scenes photos on facebook, and see what’s inspiring me on pinterest.
Now, on to the homemade flatbread crackers. Yes, you can make your own crackers. And yes, they are worth it. This recipe is really quite easy, simple to change up flavour wise, and so, so yummy. My Irish, cheese loving (think Wallace and Gromit kind of cheese loving) besty gave them her stamp of approval, and I know you’ll love them too.
So I was at a swanky cocktail reception, downtown about a month ago, and meandered over to their cheese board, like you do, and noticed the amazing hand made looking, artisan flatbread crackers and thought to myself, like every blogger does, I could make those. I found a great recipe and gave it a try. I’ve made them three times already, they’re that good. Perfect for a summer picnic. I packed them up with some cheese, nuts, dried fruit, red pepper honey, and individual bottles of sparkling wine for the perfect picnic. Perfect for your weekend?
Salt and Pepper Flatbread Crackers (adopted from Gourmet Magazine’s Rosemary Flatbread)
- 1 3/4 cups all-purpose flour
- 1/4 – 1/2 teaspoon of coarsely ground black pepper
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup water
- 1/3 cup olive oil plus more for brushing
- Flaky sea salt
1. Preheat oven to 450°F with a heavy baking sheet on rack in middle.
2. Stir together flour, baking powder, and salt in a medium bowl. Add very coarsely freshly ground black pepper to taste and stir dry to incorporate. Make a well in centre, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms.
3. Knead dough gently on a work surface 4 or 5 times. Divide dough into 6 pieces and roll out each piece into a rustic long baton shape. The dough should be very thin. Lightly brush top with additional oil and sprinkle with sea salt and a little more pepper. (Roll out dough on parchment and transfer sheet and all to the baking sheet, or just spray baking sheet with cooking spray and bake directly on baking sheet.)
4. Bake in batches, until flatbread crackers are pale golden and browned in spots, 8 to 10 min. Flatbread crackers can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.
Cook’s Note: Substitute pepper for other flavouring. You might try fresh herbs like rosemary, or thyme, or some parmesan cheese, or try adding nuts or seeds. Use your imagination and enjoy!
With Homemade Salt and Pepper Flatbread Crackers, life really is a party!