These Easy Flatbread Crackers are delicious, much better than anything you find in stores, and they are quick to make, too.
Anyone who knows me can figure out how I used these crackers: as a base for cheese. I need crackers to go with all kinds of cheese, so I don’t go heavy on savory flavors. The light seasonings here make for versatility. That versatility also makes these useful for dips, soups, or just eating straight.
A quick note on the cheese, too: whatever kind of Parmigiano-Reggiano or similar hard cheese you use inside these crackers, don’t get the pre-shredded kind if you can help it. Those shreds are coated with preservative, anti-stick stuff. That said, if you need to get shredded cheese for accessibility reasons, I understand–but be aware it can throw off recipes sometimes.
Bready or Not Original: Easy Flatbread Crackers
Equipment
- baking sheet
- parchment paper
- Rolling Pin
- pizza cutter or knife
Ingredients
- 1 1/2 cups bread flour plus flour for surface
- 1 1/2 teaspoons kosher salt
- 1 teaspoon white sugar
- 1/2 cup Parmigiano-Reggiano or a quality domestic version, freshly grated
- 1 teaspoon celery flakes
- 1/2 teaspoon dried thyme
- 1/2 cup cold water
- 3 Tablespoons extra virgin olive oil
- flaked sea salt to top
Instructions
- Preheat oven at 400 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, toss together the flour, salt, sugar, and cheese. Add the herbs along with the olive oil and water, stirring until it just comes together as a dough. Add a touch more water if it’s too dry or flour if it is too wet.
- Transfer to a lightly floured surface and knead the dough briefly to smooth it out. It shouldn’t be sticky. Divide the dough in half.
- Roll out a portion on the floured surface. Use a pastry brush to lightly coat the top with water. Sprinkle with flaked sea salt. Use a pizza cutter or other blade to portion the dough into rectangles or other shapes a few inches in diameter. Transfer pieces to prepared parchment. Repeat process with remaining dough.
- Bake for 18 to 21 minutes, until lightly browned. Let harden and cool for at least an hour. Store in a sealed container for up to 3 days, or immediately freeze portions for later enjoyment.
