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Home » Baking

Published: Dec 10, 2023 · Modified: May 9, 2025 by Kathy

Flatbread Crackers Recipe

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Flatbread crackers on an appetizer board.

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!

Rustic Flatbread Crackers on a wooden board with salami and grapes.

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

A bowl of flour, a small bowl of salt and a bottle of olive oil on a wooden board.

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.

  1. Combine flour and salt in a bowl.
  2. Add olive oil and water and mix with a fork or spoon just until the ingredients come together.
  3. Knead 6-8 times to form a ball. If the dough is too dry, add a few drops of water.
Flour, water and olive oil being mixed in a bowl.
Cracker dough being mixed in a bowl.

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.

Rolled out cracker dough on a wooden board.
Cutting homemade crackers with a pastry wheel.

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

Small bowls filled with different seeds and salt.

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

Gluten-Free flatbread crackers on a baking sheet.

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.
Gluten-free cracker dough on a baking sheet.

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

Why are my homemade crackers so hard?

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.

Are homemade crackers healthier than store bought?

These homemade crackers are made with just flour, salt, water and oil and your favorite topping. There are no additional additives or ingredients.

Is it cheaper to make crackers at home?

If you already have flour and oil on hand these crackers can be very economical to make.

More delicious appetizers

  • White Bean Dip
  • Baked Goat Cheese 
  • Wonton Cups
  • Fried Zucchini
  • Olive Tapenade
Everything bagel crackers in a bowl.

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!

  • Black Bean Salsa with corn and tomatoes in a white bowl.
    Black Bean Salsa
  • Roasted Eggplant Dip topped with paprika.
    Roasted Eggplant Dip
  • Bread Dipping Oil topped with Parmesan cheese in a bowl.
    Bread Dipping Oil
  • Bacon Wrapped Little Smokies on a white platter.
    Bacon Wrapped Little Smokies
Rustic Flatbread Crackers on a wooden board with salami and grapes.

Flatbread Crackers

Kathy Berget
Rustic flatbread crackers with your choice of toppings.
4.91 from 40 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Appetizer
Cuisine American
Servings 27 crackers
Calories 39 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Cookie Sheet
  • Rolling Pin
  • Pizza Cutter
  • Pastry Cutter
Prevent your screen from going dark

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.
 
To Make Gluten-Free
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.

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

Serving: 12x3 crackerCalories: 39kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 65mgPotassium: 7mgFiber: 0.2gSugar: 0.02gCalcium: 1mgIron: 0.3mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

This recipe was originally published in January 2017. The recipe, images and information have all been updated.

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Reader Interactions

Comments

  1. Susan says

    January 27, 2025 at 2:49 pm

    1 star
    I am a fairly accomplished baker and cook. I tried these crackers this morning. Not good. The ones that were very thin turned into rocks. The ones a little thicker turned into a rubbery mess. Not sure what happened. A no for me.

    Reply
    • Kathy says

      January 28, 2025 at 4:55 am

      Hi Susan,
      I'm sorry this didn't work for you. It sounds like you may need to roll the dough thinner. Try to keep it consistent in thickness. If the crackers are rubbery, the crackers need to cook longer. The end result should be very crisp.
      Kathy

      Reply
  2. baker4life says

    March 01, 2022 at 7:07 am

    These were good, next time I would add the spices of choice in the dough itself, and also on top of the cracker.

    Reply
    • Kathy says

      March 01, 2022 at 7:14 am

      Good idea! Thanks for the suggestion!
      Kathy 🙂

      Reply
  3. Katie Crenshaw says

    February 06, 2017 at 5:48 am

    5 stars
    You make these look so easy that maybe even I can make them!! I love homemade crackers. It makes such a nice little gift along side of some homemade cheese spread. I can't wait to try this. Thank you Kathy!

    Reply
  4. Amanda says

    February 04, 2017 at 12:45 pm

    5 stars
    I'd love to try these with a gluten free flour. These would be the perfect accompaniment for so many dips, spreads, and toppers!

    Reply
    • Kathy says

      February 04, 2017 at 12:56 pm

      I haven't tried gluten free flour with these crackers. Let me know if it works out!

      Reply
  5. Manali@CookWithManali says

    February 03, 2017 at 9:16 am

    These look perfect for snacking! yum!

    Reply
  6. Dawn - Girl Heart Food says

    February 02, 2017 at 6:45 am

    You know that's one thing I have never made - homemade crackers! These look absolutely perfect and just love the sesame seeds on top! Pinned!

    Reply
  7. Miriam - londonkitchendiaries.com says

    February 02, 2017 at 4:13 am

    What a great idea to make homemade crackers! I don't think they would last for long in my household either 🙂

    Reply
    • Kathy says

      February 04, 2017 at 8:21 am

      Sometimes they don't even make it off the cooling rack! Making several batches is the way to go.

      Reply
  8. stacey @ The Sugar Coated Cottage says

    February 01, 2017 at 10:15 am

    Wonderful! I so want to make my own crackers, I'm just not so impressed with whats on the grocery store shelves! I love the sesame seeds and small air pockets that assist with the crispness. Take care.

    Reply
    • Kathy says

      February 04, 2017 at 8:17 am

      You need to give these a try! They aren't difficult and you know exactly what's in them!

      Reply
  9. Anu - My Ginger Garlic Kitchen says

    February 01, 2017 at 8:51 am

    We love nice and crunchy crackers here, and homemade ones are the best. These crackers look fantastic, Kathy. Thanks for this wonderful recipe. My family would thank you for this. 🙂

    Reply
    • Kathy says

      February 04, 2017 at 8:12 am

      I hope they love these crackers!

      Reply
  10. Kate @ Framed Cooks says

    January 31, 2017 at 8:08 am

    I've never made my own crackers - these look like the perfect ones to start with!

    Reply
    • Kathy says

      February 04, 2017 at 8:09 am

      They aren't difficult to make and they are totally worth making!

      Reply
  11. Rachelle @ Beer Girl Cooks says

    January 30, 2017 at 5:10 pm

    I'm all in for cheese and homemade crackers! These sound amazing!

    Reply
    • Kathy says

      February 04, 2017 at 7:57 am

      Cheese, crackers and a little wine! 🙂

      Reply
  12. Nicole @ Young, Broke and Hungry says

    January 30, 2017 at 2:54 pm

    Homemade crackers are always so delicious! And with Boursin cheese, they are addicting in the best possible way.

    Reply
    • Kathy says

      February 04, 2017 at 7:45 am

      They are super delicious!

      Reply
  13. Cheyanne @ No Spoon Necessary says

    January 30, 2017 at 10:47 am

    5 stars
    Oh I DEFINITELY remember that Boursin cheese, Kathy! In fact, I'm still dreaming about it! 😉 These crackers would be the perfect dipping vessel! I'm thinking a tray of these and a vat of that cheese is a totally acceptable dinner. Cheers!

    Reply
    • Kathy says

      February 04, 2017 at 7:38 am

      Yep! Totally acceptable for dinner! 🙂

      Reply
  14. annie@ciaochowbambina says

    January 30, 2017 at 7:09 am

    I'm a glutton for most things crunchy and these homemade crackers fit the bill! A perfect Super Bowl treat!!

    Reply
    • Kathy says

      February 04, 2017 at 7:32 am

      They would be perfect for any game watching! I'm making a double batch for the Super Bowl!

      Reply
  15. David @ Spiced says

    January 30, 2017 at 5:29 am

    Yes! I love making homemade crackers...although it's been quite some time since I made a batch. They are so very versatile, and they disappear quickly. Love pairing these with that tasty Boursin recipe, too. Perfect gameday appetizer right there!

    Reply
    • Kathy says

      February 04, 2017 at 7:25 am

      I used sesame seeds, but you can use just salt, poppy seeds, caraway seeds....the choices are endless!

      Reply
  16. Adina says

    January 30, 2017 at 12:16 am

    I really have a thing for homemade crackers, I love them way too much. That is the reason I don't make quite that often, because I just can't stop myself popping them in my mouth until they are all gone. These sesame ones and the boursin cheese to go along are heavenly.

    Reply
    • Kathy says

      February 03, 2017 at 6:49 pm

      I think you are right....they are way to difficult to stop eating!

      Reply
  17. Loreto Nardelli says

    January 29, 2017 at 7:00 pm

    Hi Kathy, I would have never thought about making crackers, but you have ignited my curiosity. These are absolutely beautiful, and the use of sesame seeds on top is one that would be my favorite. I love sesame seeds I use them a lot in my Asian dishes but the way you have done it looks fabulous
    Well Done!
    Loreto@SugarLOveSpices

    Reply
    • Kathy says

      February 03, 2017 at 6:44 pm

      Thanks! I love these crackers, but I would need to bake them 24/7 to keep up with my hungry crew! They do make a great treat!

      Reply
  18. allie says

    January 29, 2017 at 6:47 pm

    Hi Kathy - I've never made homemade crackers. i love the pinked edges on yours. So pretty, and the perfect dipper for your boursin cheese. Mmmmm..... Have a great week!

    Reply
    • Kathy says

      February 03, 2017 at 6:42 pm

      I used a pastry roller! These crackers are just perfect with the soft, spreadable boursin cheese!

      Reply
  19. Mary Ann | The Beach House Kitchen says

    January 29, 2017 at 2:51 pm

    I have been dying to make homemade crackers Kathy! I just haven't gotten around to it yet. Can't wait to try your recipe!

    Reply
    • Kathy says

      February 03, 2017 at 6:41 pm

      They were on my list forever too! Now they are a regular item on my baking list!

      Reply
  20. Geraldine | Green Valley Kitchen says

    January 28, 2017 at 9:12 am

    I've been making crackers lately too, Kathy. So easy and so good! These look great!

    Reply
    • Kathy says

      January 28, 2017 at 5:37 pm

      They really are wonderful!

      Reply
4.91 from 40 votes (36 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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