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I love how simple this recipe was, and super easy to make double! I paired it with a baked brie for a holiday party!
Cristina
Today’s post is sponsored by Alouette! Their cheese with these crackers – 👌!
Just stop for a second and think about this: you, sitting outside, with a crispy, golden brown assortment of Homemade Flatbread Crackers, soft cheese, a glass of wine, end-of-summer sun on your face. Yes yes yes yes yesss.
I’ve never even made crackers before today. Never! Can you believe that?
In my (pre-homemade-cracker) mind, homemade crackers were something for people who make their own everything. Homemade ketchup. Homemade air freshener, cereal, laundry soap. And then obviously, homemade crackers. Like, oh, I see. You’re one of those people who makes their own crackers. Riiiight.
But now, in my (post-homemade-cracker) mind, homemade crackers are actually AMAZING and actually AMAZINGLY EASY. So… here I come? I am now one of those homemade people. Bring it on.
I’m not going to sit here and pretend that homemade crackers will coming out of my oven every week. I’m just not. Be real with yourself -> I’m the girl who easily succumbs to the fastest possible option, and even though homemade crackers are definitely easy, they are not as easy as (oh no I can feel myself about to say this) cheap takeout pizza. And other such options.
But here’s where homemade crackers fit for me: we luv having people over and we look for any opportunity to make it happen – last day of summer! first football game! celebrating Friday! Bachelor Finale! Apple Keynote! <- seriously there’s a party happening at our house around this event in a few days. I must be married to a Bjork.
And one of the very best ways to make the most of entertaining and friends time is by placing a tray of crackers, cheese, meats, honey, fruit, and maybe even a bottle of wine in front of your face. It’s easy meets fancy meets LOVE THIS KIND OF FOOD, and if you can pause for long enough between cheese-stuffed-bites to take a breath and say something, it’s a perfect scenario for long, lazy, relaxed conversations.
Just keep feeding yourself the cheese.
These crackers gave me the excuse I needed to finally harvest some thyme from my three-inch thyme plant in the baby garden, and I almost cried when I snipped the sprigs off because, well, there goes the whole plant. Was it even ready to harvest? I can’t wait around forever for these things.
Ugh, gardening. What am I even doing?
Flavor for the crackers: a sprinkling of fresh thyme (or whatever herbs you like!) and just the right amount of freshly cracked black pepper, although it’s important to note: beware the heavy-handed pepper addition because too much black pepper turns these into cough attack crackers, says the girl who “loves black pepper” and found herself struggling to breathe with Crackers Round 1.
Boost up those two beauties with the addition of a little flour, water, and olive oil, and there you are!
Homemade flatbread crackers are yours for the taking.
The cheese situation here is a really good one.
Alouette has two new products on the market (which can be found in the regular grocery store, thank you very much!) and I think I was only supposed to pick one for this post, but I loved them both so much that I need to tell you everything.
Le Bon Dip is a magical, versatile cross between a traditional veggie dip and a soft cheese that works like a charm for entertaining because it goes with, hmm, let’s see: EVERYTHING.
We had a party with my dinner club friends a few weeks ago and I wanted to see how people liked it, you know, to see if it actually stood up to the Real Life Test, so I added a bowl of the Roasted Red Pepper and Chickpea variety to our massive buffet of crackers and cheese, grilled burgers, salad, and chips and dip galore. By the end of the night, after everyone finished chip-dipping, cracker-spreading, and burger-topping, it was 100% gone-zo. Friend approved!
I know I’m only supposed to mention one, but I need you to know that Le Petite Fromage is also heavenly, and to me, it seems like more of a lunchbox or one-on-one snacking choice. These little guys are individually packaged so you can just grab one, spread it all on a cracker or two, and call it done.
YEAH RIGHT. More like grab five. And please get the Garlic & Herb PLEASE.
Both cheeses have less than 50 calories per serving and they are made with legit ingredients including real pieces of chickpeas and vegetables and all the other things that you can actually SEE and TASTE in the dip, which is just 💗💗💗. I really think you guys will like this stuff.
One last idea: these crackers, spread with that soft garlic herb cheese, dipped in yesterday’s sweet potato turkey chili. I’ve done it and I’m here to recommend it.
See you at 4pm for happy hour on my sun-soaked deck! I’m not going to tell you what we’re having but 👆👆👆
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Easy Homemade Flatbread Crackers
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
Description
These easy homemade flatbread crackers are super adaptable and they are the perfect pair for cheese and wine. Crispy, real food, snacking perfection!
Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons fresh herbs of choice (I used thyme)
- 1 teaspoon freshly ground black pepper (more or less to taste – as written, it will be pretty peppery)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 1/2 cup cold water
- Alouette Le Bon Dip or Le Petite Fromage for serving
Instructions
- Preheat the oven to 450 degrees. Pulse the flour, thyme, pepper, salt, sugar, and olive oil in the food processor until evenly distributed.
- Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single ball, and cut into four pieces. Let the dough rest for about ten minutes.
- Roll out each individual piece of dough as thin as you possibly can. If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin. Once it’s rolled, place it on a piece of parchment paper and transfer to a baking sheet.
- Bake for 4-5 minutes, but check periodically to make sure it’s not getting too brown – flip each cracker piece and bake another 4-5 minutes. Turn the oven off and let the crackers sit in the oven for 1-2 hours to really dry out and get crispy.
- Break into pieces and serve with ALouette Le Bon Dip or Le Petite Fromage and a glass of wine for a perfect snack or happy hour treat!
Notes
Nutrition information is for 1/5th of this recipe.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Appetizer
- Cuisine: American
Nutrition Facts
- Daily value: 8% Total Fat 5g
- Daily value: 0% Cholesterol 0mg
- Daily value: 16% Sodium 389.1mg
- Daily value: 8% Total Carbohydrate 24.9g
- Sugars 0.8g
- Daily value: 7% Protein 3.3g
- Daily value: 0% Vitamin A 0.8µg
- Daily value: 1% Vitamin C 0.4mg
Keywords: flatbread crackers, cracker recipe, homemade crackers, healthy crackers
Thank you to Alouette for sponsoring this delicious cracker post party!
One More Thing!
This recipe is part of our collection of easy appetizers. Check it out!
All the herbs and cheese just fell off the “cracker.” Rather a waste of time and resources.
Already posted that this is THE BEST RECIPE!!!
Also I do not leave them in the oven…i actually found that 8minutes was perfect and just laid them out to cool on a cake rack and they were perfect.
I have some fresh herbs that I am going to try to use in my next batch!!!
I LOVE THESE!!!!! And SOOOOO EASY to make! Made 2 batches, 1 batch had everything bagels seeds in it and the other had parmesan cheese and herbs in it. Both turned out AMAZING!!!!! Will NEVER buy these crackers in the store again!!! The good ones in the store are so expensive like Firehook,,,which were my favorite. Now mine are my favorite!!! Keeping this recipe to my task bar on my laptop!
I had fun making these crackers. I used sorghum flour in place of wheat flour (due to wheat allergy), and used garlic, onion, smoked paprika, and parsley flakes. I had no fresh herbs. I used a tortilla press to flatten very thin, then baked the rounds in the convection oven, so they were ready in minutes as opposed to hours. We dipped our crackers into a plant based flavored cheese dip. It was delicious.
I made this recipe yesterday with good results. The best tips: 1. letting dough rest 10 minutes before rolling out, 2. rolling it out thinly, 3. after five minutes flipping the four flatbreads over for five more minutes and then turning off oven and leave the flatbreads in oven for an hour.
( you do need to monitor and may need to open and let some heat escape.)
Thank you for a great recipe.
I made this recipe yesterday with good results. The best tips: 1. letting dough rest 10 minutes before rolling out, 2. rolling it out thinly, 3. after five minutes flipping the four flatbreads over for five more minutes and then turning off oven and leave the flatbreads in oven for an hour.
Thank you for a great recipe.
After they were done I left them in the oven but fortunately checked them after they had been in there 10 minutes and they were burnt. If I make them again I’ll take them out as soon as finished
After turning the oven off to let them sit for 2 hours, in about 10 minutes the crackers were completely burned.
No thanks. Had to scroll through five pages with what should have been on page one.
Well – that was an hour I’ll never get back. Sticky, Not crisp. terrible to try to roll out. Used so much more flour than in recipe.
I must have done something wrong. but I followed recipe exactly. Sorry.
Recipes sound great
I love this recipe but a little confused! Leaving the crackers in a 450 oven after the bake made them burn burn burn in about 20 min. What did I miss? Thanks!
Bummer! Sorry to hear this happened, Chris. 20 minutes of baking might be too much. You’ll want to bake the crackers for a total of 8-10 minutes, then you’ll want to turn the oven off and just let the crackers sit in there for 1-2 hours.
Hi. I’m going to make these for an event. I especially like that they are broken apart rather than little squares. How long do they stay crispy (I want to make them ahead of time). Thanks!
Hi Marianne! They should stay crispy for a few days in an air tight container!
Thank you for this fantastic recipe. I began making crackers several years ago but this is my favorite because it goes so quickly and I love the fresh herbs. I tried leaving them in the oven after I turned the oven off, but after about 5 minutes they were toast, too dark to eat. I discovered leaving them in about two minutes after the oven is turned off made them perfectly dry. If I add extra herbs, I leave them in maybe a minute more, but I watch them closely. They are delicious. One other thing I tried is scoring the dough round with my scalloped cracker cutter before baking. After baking they cracked apart almost perfectly on the score lines if you want a more uniform cracker. Thanks for the recipe!!
Love it! Easy to make. Easier if I had a rolling pin but really amazing! ❤️
I’m wondering if there’s an error in the recipe. I made them according to the instructions and they looked fine, but then I turned the oven off and left them in there and they burned.
The only thing wrong with these crackers is that I couldn’t stop eating them. They were delicious. That being said, my husband would have preferred a little less pepper. But that’s an easy fix. I used a pasta machine (the old fashioned crank kind) and ran through the dough to
the next to the lowest setting (5). The crackers were very thin. Which I loved. But I found that 4 – 5 minutes on each side was too much. So I changed it to 3 minutes per side and they were perfect. Great, easy recipe. Thanks!!!
I made these crackers and they are delish! I was wondering how long they will keep for once made please?
They should keep for a week or so!
hi! looking to make these but am wondering how cold the cold water needs to be? are we talking ice cold or fridge cold? do let me know 🙂
Fridge cold should be fine!
Great recipe! Thanks.
you are the best! thank you for everything!
I looove flatbread crackers, so I’m excited to try these. My question is about storage. I know, I know… they probably won’t last long enough to store ~ just like the joke about how to store leftover wine. What’s leftover wine?
But I’m wondering about making the crackers ahead for a planned gathering. It’s hard to prepare everything at the last minute. I wouldn’t want the crackers to be soggy. Can I make ahead and store (maybe for a day or two?).
We think that’d work just fine, Barbara! Enjoy!
Well, I burned all 2.5 hours worth of crackers… DON’T put them back in the oven when it’s still hot to let them dry out. Let the oven cool down after you turn it off… or if you have a second oven, let it heat up to “warm,” turn it off, stick your crackers in and dry them out that way. 🥺
They were tasty before they were burned, hence the two stars.
First time here and happy I came here. Made these crackers in literally just minutes. I went a little spice crazy and they are yummy. I knew I liked you and your recipes when I read you listen to Serial! I love podcasts and baking so I listened to Victoria’s Lift while I made these. Added some onion powder, garlic powder and a finely chopped bit of dried rosemary. Came out crunchy and wonderful!
I discovered that my tortilla press was the answer to fast, thin crackers. Cut a plastic baggie in half and put a 1 inch ball of dough in the center, and squish the press. Carefully peel off the plastic and lay flattened dough on baking tray. Prick all over with a fork, bake 4-5 minutes per side, and let cool in oven as usual. Results in thin, crispy crackers with perfectly balanced flavor, addicting and very gourmet.
Great tips, Indigo! Thanks for sharing!