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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

Equipment

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

Ingredients

  • 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

Instructions

  • 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.

OM NOM NOM!