Flatbread Cracker Recipe
Crispy, rustic homemade flatbread crackers, perfect for any cheese or charcuterie board.
Servings: 6 Large
Calories: 239kcal
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.
Nutrition
Serving: 1g | Calories: 239kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 444mg | Fiber: 1g
