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After making my first batch of homemade crackers a few weeks ago, I couldn’t stop thinking about them. They’re simple to make and taste so much better than boxed crackers full of unpronounceable ingredients.
All I could picture was piling crunchy crackers high with generous amounts of cheese. My family has loved flatbread-style crackers for years, so these were the natural next thing to try.
I used a mix of whole wheat pastry flour and all-purpose flour to give the crackers a bit more body and a heartier texture.
I didn’t fuss over rolling the dough into a perfect rectangle — one, I’m not meticulous enough for that, and two, I liked the rustic look of an imperfect sheet. They’re fun to lay out and let guests break off whatever they want.
For the “everything” seasoning I used poppy seeds, sesame seeds, minced onion, garlic powder, coarse sea salt and freshly cracked black pepper.
Some everything-style blends include caraway or fennel seeds, but I skip them because their flavor reminds me of sausage — not my favorite association. Feel free to add any seeds or spices you like.
My favorite part of these crackers is the bubbles that form while they bake — thin, crisp, and perfectly crunchy.
We enjoyed these with slices of fontina and sweet Campari tomatoes. They’d also be fabulous with hummus, gorgonzola-stuffed olives, or any favorite dip.
Mr. How Sweet insists they’re great with plain pepperoni — and who am I to argue with his simple tastes? He does have the palate of a five-year-old, after all.
I could happily live off a plate of these crackers. The contrast of sharp cheese and sweet tomato is perfect. Eventually I might crave something like chocolate or bacon alongside them, but for now I’ll savor every crisp bite.
Everything Flatbread Crackers
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Ingredients
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 1/2 tablespoons cold butter
- 1/2 cup milk (I used 2%)
- 1 egg, beaten
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 2 tablespoons minced onion
- 1 tablespoon garlic powder
- 1 teaspoon coarse sea salt
- freshly cracked black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the flours, salt and sugar until combined. Add cold butter and pulse until the mixture forms coarse crumbs. Stream in the milk while pulsing until the dough comes together.
- Form the dough into a ball and chill in the refrigerator for about 30 minutes.
- Lightly flour your work surface and rolling pin. Roll the dough very thin, then gently lift and transfer it to a baking sheet — it doesn’t need to be a perfect rectangle.
- Beat the egg and brush it over the dough. Sprinkle the everything seasoning mix on top and press lightly so it adheres.
- Bake for 5 minutes, rotate the pan, then bake 5 more minutes. Continue baking in 3-minute intervals until crackers are crisp and golden brown. Watch them closely so they don’t burn.
- Break into pieces and serve with cheese, vegetables, fruit, hummus or olives.
Notes
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I’m currently in a full-on cracker coma — and I have no plans to recover anytime soon.