Hey all you cracker lovers. I’m doing this weird experiment where I’m going to start putting my recipes at the top of the blog post. I know. It’s revolutionary. But it might honestly just confuse people since we’re all so used to scrolling to the bottom.
We’ll see I suppose.
Simple Herb Flatbread Crackers
- 2 c. all purpose flour
- 2 T sugar
- 1/2 t. salt
- 1 t. dried or freshly chopped herbs of choice
- 3 T olive oil
- 2/3 c. cold water
Combine flour, sugar, salt, and herbs in a medium size bowl. Mix thoroughly. Add oil, and mix with fingers until you get a crumbly, shaggy dough. Next, add water and knead until a smooth, elastic dough forms (if you’re going to be rolling these out by hand, add a tablespoon or two more water so that the dough is not too stiff). Knead the dough into a ball and cover with a clean towel. Let rest 10-20 minutes.
If rolling by hand: Preheat oven to 375. Lightly flour your clean work surface, and divide dough ball in half. Using one half at a time, place dough on floured surface and make four or five indentations with a rolling pin to flatten. Then begin rolling the dough in every direction, allowing to rest if needed. Roll until the dough is 1/8th of an inch or thinner. The thinner the dough, the crisper the cracker. Repeat with the other half of the dough.
If using pasta roller: Preheat oven to 375. Divide dough into four pieces, and flatten each by hand until the dough pieces are no more than 1/2 inch thick. Working with one piece of dough at a time, turn dough through the pasta roller on the thickest setting. If it tears or looks rough, fold it in half and repeat until the dough goes through the roller smoothly. Keep turning the dough through the roller, switching to a thinner setting each time, until the dough sheet is 1-2 millimeters thick. Repeat with the rest of the dough pieces.
When the dough sheets are quite thin, use a pastry brush to coat the surface very, very thinly with water. Immediately sprinkle the tops with coarse sea salt. Cut in desired shapes. Transfer crackers to a parchment-lined baking sheet and bake for 12-15 minutes. If at 12 minutes, some crackers are browned and others are not, simply remove each cracker that is browned and allow the rest to cook a bit longer.
Let cool completely and enjoy plain or topped with a variety of cheeses.
Now that you all already have the recipe, it feels a bit pointless to add my ramble. But I will anyway. This is for me, not you, after all.
Crackers are probably one of the most over-priced foods you can buy. They are not a fancy food. I repeat: they are not a fancy food. They are simply a vessel by which we put fancy food into our mouths. So if you’re spending more than two dollars on a box of food vessels, I have some bad news for you. You’ve been bamboozled. Not only are the ingredients for crackers incredibly cheap (typically just flour, salt, sugar, some sort of fat, and water), they’re also incredibly easy to make. If you’ve got a stand mixer and a pasta roller, they’re about 15 minutes of prep work, tops. If you have to roll by hand, it’ll add another ten minutes, but what difference does that make? You save money AND get bragging rights.
If you’re looking for a nuttier or sweeter cracker, I’d suggest these from a few years ago.
Also, I don’t really feel like this needs to be said, but you can add whatever you want to this recipe. Like, whatever. You wanna add cheese? Go for it. It’s gonna be great. Herbs, seeds, dried garlic or onion, dried fruit, pepper flakes, spices from anywhere in the world, even some sourdough levain (although you’d need to adjust your liquids), would all be phenomenal additions. Crackers are a dinner party item than can quite uniquely be customized entirely to the rest of the meal, the wines, or the hors d’oeuvres you’re serving. So get crazy!