Homemade Flatbread Crackers are a delicious cracker made with just three ingredients and your choice of toppings. These rustic-shaped crackers are crisp, tasty and so delicious!
Homemade crackers
Making homemade crackers isn't difficult, and you can customize the crackers to fit your needs. I've made several different batches using different toppings and shapes. Find the one that works best for yo,u and you'll have a delicious little snack.
You can make these as a large flatbread cracker and then break into rough pieces before serving, or you can slice the cracker dough into any size pieces you like before baking.
These crackers are perfect for every day or for entertaining. Place on a charcuterie board along with sliced meat, cheese, and fresh fruit. They are also great served with homemade Boursin Cheese or Roasted Eggplant Dip!
Flatbread Cracker Recipe Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Flour - Regular all-purpose flour. I have also made these crackers gluten-free by using a 1:1 gluten-free flour.
- Olive Oil - Use your favorite olive oil.
- Salt - I like to use coarse kosher salt for the cracker dough and to sprinkle on top of the crackers.
- Cold Water - Helps combine all the ingredients and forms the dough.
How to make flatbread crackers
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Combine flour and salt in a bowl.
- Add olive oil and water and mix with a fork or spoon just until the ingredients come together.
- Knead 6-8 times to form a ball. If the dough is too dry, add a few drops of water.
4. Roll out dough on a lightly floured surface into a rough rectangle about 12-14 inches long. You want the dough as thin as possible, about ⅛ inch thick.
5. Brush the dough lightly with water and sprinkle on your choice of toppings.
6. Place on an ungreased baking sheet. When keeping the dough in one whole piece, I place it on parchment paper on a baking sheet.
7. If cutting, use a pizza cutter, a pastry cutter, or a sharp knife and cut into pieces. Place on an ungreased baking sheet.
8. Bake in a preheated 450°F oven for 10-15 minutes. Until golden and crispy. Baking time will vary depending on the thickness of your crackers.
9. Remove from oven and let cool on baking sheet.
Flatbread Cracker Recipe Tips
- Measure your flour carefully so it doesn't become over-compacted resulting in too much flour.
- Don't overwork the dough. Mix just until it comes together and then knead a few times to further incorporate all ingredients.
- It's okay to add a bit more water if your dough is too dry. I usually only add a few drops if needed.
- If your rolled dough keeps bouncing back and not holding the shape, let it rest for a few minutes and then resume rolling.
- Make certain your oven is fully preheated to 450°F.
- Baking time varies depending on your oven and the thickness of your crackers.
- Look for a golden brown topping and the crackers fully cooked through.
- When baking one large flatbread cracker, the bottom takes longer to crisp. Remove the flatbread from the oven once the top has browned. Turn off the oven and let it cool down a bit (leave the door open for 2-3 minutes.) Move the flatbread to a baking rack and place it back on the baking sheet. Return to oven for 5-15 minutes until the entire flatbread is crisp.
- Once the crackers are cooled, if they aren't crisp enough, just pop them back into a warm oven (no need to turn it back on) and leave them for 10-15 minutes. The warm air will continue to crisp the crackers.
- Store crackers at room temperature in an airtight container for 5-7 days.
- If the crackers lose their crispness, you can return them to a warm oven for 5-10 minutes.
Cracker Topping Options
Top your crackers with your favorite topping.
- White Sesame Seeds
- Black Sesame Seeds
- Poppy Seeds
- Coarse Salt
- Bagel Seasoning - Use a blend that does not contain salt.
Gluten-free Flatbread Crackers
I have also made this recipe gluten-free by using 1:1 gluten-free flour (like Bob's Red Mill.) There are a few slight changes to make when making these crackers gluten-free.
- The dough is different than when using regular all-purpose flour.
- You'll need to add a bit more water to get the dough to come together and form a ball added about 1 more teaspoon of water.
- Roll out the dough on a piece of parchment paper. It's stickier than regular dough.
- Cut the dough into pieces and bake right on the parchment-lined baking sheet.
- Increase baking time by 5-10 minutes.
- The dough does not brown as well as the regular crackers.
- Remove crackers from oven and allow to cool. Break apart crackers. The center crackers may not be as crisp as the outer edges. Just place them back on the baking sheet and place back in the warm oven for about 10 minutes. You don't want the oven on or too hot because you aren't baking them. You're just using that warm air to help crisp the crackers.
How to store Homemade Crackers
Allow crackers to fully ocol on a baking rack. Once cool, store in an airtight container at room temperature.
Flatbread Cracker Recipe FAQs
Homemade crackers should be crispy and have a snap to them. They should not be hard. If they are hard it could be because you’ve handled the dough too much. Mix just until everything comes together.
These homemade crackers are made with just flour, salt, water and oil and your favorite topping. There are no additional additives or ingredients.
If you already have flour and oil on hand these crackers can be very economical to make.
More delicious appetizers
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my appetizer recipes!
Flatbread Crackers
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
- Rolling Pin
- Pizza Cutter
- Pastry Cutter
Ingredients
Cracker Dough
- 1 ½ cups all purpose flour
- ¾ teaspoon salt
- ½ cup cold water
- 3 Tablespoons olive oil
Toppings
- coarse salt
- sesame seeds
- poppy seeds
- everything bagel mix (without salt)
Instructions
- Combine flour and salt in a bowl.1 ½ cups all purpose flour, ¾ teaspoon salt
- Add olive oil and water and mix with a fork or spoon just until the ingredients come together.½ cup cold water, 3 Tablespoons olive oil
- Knead 6-8 times to form a ball. If dough is too dry, add a few drops of water.
- Roll out dough on a lightly floured surface into a rough rectangle about 12-14 inches long. You want the dough as thin as possible, about ⅛ inch thick.
- Brush the dough lightly with water and sprinkle on your choice of toppings.
- Place on an ungreased baking sheet. When keeping the dough in one whole piece, I place it on parchment paper lined on a baking sheet.
- If cutting, use a pizza cutter, a pastry cutter, or a sharp knife and cut into pieces. Place on an ungreased baking sheet.
- Bake in a preheated 450°F oven for 10-15 minutes. Until golden and crispy. Baking time will vary depending on the thickness of your crackers.
- Remove from oven and let cool on baking sheet.
Notes
-
- Measure your flour carefully so it doesn't become over-compacted resulting in too much flour.
-
- Don't overwork the dough. Mix just until it comes together and then knead a few times to further incorporate all ingredients.
-
- It's okay to add a bit more water if your dough is too dry. I usually only add a few drops if needed.
-
- If your rolled dough keeps bouncing back and not holding the shape, let it rest for a few minutes and then resume rolling.
-
- Make certain your oven is fully preheated to 450°F.
-
- Baking time varies depending on your oven and the thickness of your crackers.
-
- Look for a golden brown topping and the crackers fully cooked through.
-
- When baking one large flatbread cracker, the bottom takes longer to crisp. Remove the flatbread from the oven once the top has browned. Turn off the oven and let it cool down a bit (leave the door open for 2-3 minutes.) Move the flatbread to a baking rack and place it back on the baking sheet. Return to oven for 5-15 minutes until the entire flatbread is crisp.
-
- Once the crackers are cooled, if they aren't crisp enough, just pop them back into a warm oven (no need to turn it back on) and leave them for 10-15 minutes. The warm air will continue to crisp the crackers.
-
- Store crackers at room temperature in an airtight container for 5-7 days.
-
- If the crackers lose their crispness, you can return them to a warm oven for 5-10 minutes.
-
- The dough is different than when using regular all-purpose flour.
-
- You'll need to add a bit more water to get the dough to come together and form a ball added about 1 more teaspoon of water.
-
- Roll out the dough on a piece of parchment paper. It's stickier than regular dough.
-
- Cut the dough into pieces and bake right on the parchment-lined baking sheet.
-
- Increase baking time by 5-10 minutes.
-
- The dough does not brown as well as the regular crackers.
-
- Remove crackers from oven and allow to cool. Break apart crackers. The center crackers may not be as crisp as the outer edges. Just place them back on the baking sheet and place back in the warm oven for about 10 minutes. You don't want the oven on or too hot because you aren't baking them. You're just using that warm air to help crisp the crackers.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This recipe was originally published in January 2017. The recipe, images and information have all been updated.
Susan says
Wondering about running the dough through my pasta machine to make it all even. Has any one tried this?
Kathy says
Hi Susan,
I have not tried this, but I think it's worth trying! Keep me posted as to how it works.
Kathy