Simple Homemade Crackers
Ingredients
- 1½ cups all-purpose flour
- ¼ cup olive oil
- ½ cup water
- 1 tsp salt
- 1 tbsp dried rosemary — or thyme, oregano, etc.
- 2 tbsp sesame seeds — optional
- for topping flaky sea salt
Overview
Six ingredients, no rising, no waiting. Roll thin for crispy crackers, or slightly thicker for more crunch.
Instructions
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Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
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In a bowl, whisk together flour, salt, and rosemary. Add olive oil and water, stirring until a shaggy dough forms.
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Knead briefly on a floured surface until smooth — about 1 minute. Don’t overwork it.
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Divide dough in half. Roll each piece as thin as possible (1/16 inch or less) directly on the parchment paper. The thinner, the crispier.
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Brush lightly with water, sprinkle with sesame seeds and flaky sea salt. Score into desired cracker shapes with a knife or pizza cutter (no need to separate).
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Bake for 12–15 minutes, rotating pans halfway through, until golden brown and crisp. Watch carefully — they go from done to burned quickly.
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Let cool completely on the pan. Break apart along the score lines.
Variations
- Everything crackers: Add poppy seeds, dried garlic, and dried onion
- Cheese crackers: Mix in ¼ cup finely grated Parmesan
- Whole wheat: Substitute half the flour with whole wheat flour
- Seeded: Add a mix of flax, sunflower, and pumpkin seeds
Storage
Store in an airtight container at room temperature. Stays crisp for about a week.