Homemade crackers are surprisingly easy to make. I always make them slightly different by swapping some of the normal flour by a different one (whole wheat, chickpea…). The toppings/ seasonings are also depending on the feel of the day: poppy seeds, rosemary and thyme, sea salt, sesame…. Finally, I usually cut half in basic shapes, and on the other I use fun cookie cutters.
3 cups flour, (all white flour, or half white flour, half other type, or 2/3 and 1/3 it is up to you!)
2 teaspoons sugar
2 teaspoons salt
4 tablespoons olive oil
1 cup water
Sesame seeds, poppy seeds, sea salt, rosemary and thyme…
Cups and spoons, food processor with dough hook attachment, sieve, rolling pin, knife (or pizza cutter), parchment paper, cooking tray oven.
How to proceed:
Heat the oven at 220oC.
Sieve and mix together the dry ingredients in the food processor, combine.
Add water and oil, combine. If more liquid is needed I add olive oil, but you can add water if you want a lighter recipe! When the dough is coming together, I usually divide in two batches. I roll one half on a floured silicone sheet, and freeze down in a freezing bag (it will defrost much more quickly if rolled down).
Roll down the remaining half on a floured silicone sheet, then add your toppings. I like to add freshly ground sea salt, and seeds.
Using cookie cutters or knife, cute the dough and place the uncooked shapes on a prepared ray lined with parchment paper.
The thinner the dough the faster the crackers will cook, I keep an eye on them, as they can be over or under cooked easily. We like them very crispy in the house. Bake for 12- 15 minutes.