Bready or Not Original: Easy Flatbread Crackers

Posted by on May 15, 2024 in Blog, Bready or Not, cheese galore, cracker | 0 comments

These Easy Flatbread Crackers are delicious, much better than anything you find in stores, and they are quick to make, too.

Bready or Not Original: Easy Flatbread Crackers

Anyone who knows me can figure out how I used these crackers: as a base for cheese. I need crackers to go with all kinds of cheese, so I don’t go heavy on savory flavors. The light seasonings here make for versatility. That versatility also makes these useful for dips, soups, or just eating straight.

Bready or Not Original: Easy Flatbread Crackers

A quick note on the cheese, too: whatever kind of Parmigiano-Reggiano or similar hard cheese you use inside these crackers, don’t get the pre-shredded kind if you can help it. Those shreds are coated with preservative, anti-stick stuff. That said, if you need to get shredded cheese for accessibility reasons, I understand–but be aware it can throw off recipes sometimes.

Bready or Not Original: Easy Flatbread Crackers

Bready or Not Original: Easy Flatbread Crackers

These basic Flatbread Crackers are great to pair with cheese, dips, soups, and so many things! Adjust the seasonings and cracker thickness to your liking. They are best eaten within 3 days, but will keep for months in the freezer.
Course: Appetizer, Side Dish, Snack
Keyword: cheese, cracker
Author: Beth Cato


  • baking sheet
  • parchment paper
  • Rolling Pin
  • pizza cutter or knife


  • 1 1/2 cups bread flour plus flour for surface
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon white sugar
  • 1/2 cup Parmigiano-Reggiano or a quality domestic version, freshly grated
  • 1 teaspoon celery flakes
  • 1/2 teaspoon dried thyme
  • 1/2 cup cold water
  • 3 Tablespoons extra virgin olive oil
  • flaked sea salt to top


  • Preheat oven at 400 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, toss together the flour, salt, sugar, and cheese. Add the herbs along with the olive oil and water, stirring until it just comes together as a dough. Add a touch more water if it’s too dry or flour if it is too wet.
  • Transfer to a lightly floured surface and knead the dough briefly to smooth it out. It shouldn’t be sticky. Divide the dough in half.
  • Roll out a portion on the floured surface. Use a pastry brush to lightly coat the top with water. Sprinkle with flaked sea salt. Use a pizza cutter or other blade to portion the dough into rectangles or other shapes a few inches in diameter. Transfer pieces to prepared parchment. Repeat process with remaining dough.
  • Bake for 18 to 21 minutes, until lightly browned. Let harden and cool for at least an hour. Store in a sealed container for up to 3 days, or immediately freeze portions for later enjoyment.


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