Easy Homemade Flatbread Crackers

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Do you love artisan crackers but don’t appreciate the expense? Or maybe have a hard time locating unique organic flatbread cracker options? Then this is for you! These easy “Make-Your-Own” homemade crackers will be the highlight of any gathering, appetizer, or meal…guaranteed.

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Making your own “anything” is a passion here at IMSL. Especially when it comes to organic food choices. Here on the hill, organic options are limited, especially when searching for items such as artisan crackers. Yes, we have them, just not made organically. When looking at items such as flatbread crackers, the first thought that comes to mind is…how can I make these organically AND at a reduced cost?

Several years ago we began making these crackers for our family and let’s just say….they were a hit! These homemade herbed flatbread crackers take minutes to whip up, are versatile to make, and can be served in a multitude of ways.

WHY MAKE YOUR OWN HOMEMADE CRACKERS

The reasons are many as to why you should give making your own crackers a whirl. Here are just a few reasons why we choose to make our own!

• Homemade from scratch simply ALWAYS taste better! In the few years we have been making our own, from scratch, herbed flatbread crackers, never have we heard the words “I don’t care for these” uttered.
• Healthier for you. Period. When you control what goes into making a product it is almost certain processed ingredients made with preservatives & other unwanted additives are not going to be on the list of things to add!
• Can be made organically. If you are anything like IMSL, when organic is an option it’s taken.
• Economical. These crackers are pennies on the dollar to make in comparison with store-bought artisan crackers.
• Versatile to make. So many variations can be made by utilizing the base recipe.
• Just plain Yummy! The best reason to make your own? You & your family will love them 🙂

HOW LONG WILL HOMEMADE FLATBREAD CRACKERS LAST?

Quite frankly, I have no idea. They never last long enough for me to find out 🙂 . That being said, most sites recommend you store them in an air-tight container. When this method has been tried the crackers did not retain their crispness as well. They became a bit soft and lost their snap.

What’s recommended for storage? A paper bag that is loosely tied. When stored in this manner, the homemade crackers have remained crisp & snappy for at least a week if not more.

ADAPTING HOMEMADE CRACKER RECIPE TO GLUTEN-FREE VERSION

When trying to adapt a traditional baking recipe you want to be converted to a gluten-free version, the first item on the ingredient list to look at is the flour. Plan on either purchasing a ready-made gluten-free flour blend or on making your own blend. You need a blend that mimics the function of gluten: extra leavening (lifts), and gums (binds).

As no one flour substitute will do the trick, plan on a combination of flours and starches to mimic traditional gluten.

TIP: If your blend calls for rice flours, spend a bit more & purchase quality organic brands. Blue Orchard is an especially good brand as well as Anthony’s brands.

WEIGHT VS. VOLUME

When adapting recipes to gluten-free, weighing & utilizing metric measures will give the most accurate results. The sweet spot you’re aiming for is 120 g of gluten-free flour blend to 1 cup of traditional flour. For example:

• 1 Cup = 120g
• 1/2 Cup = 60g
• 1/4 Cup = 30g
• 3/4 Cup = 90g
• 1/3 Cup = 37.5g
• 2 Tbl = 15g

TIP: If you are working with a gluten-free flour blend with a higher percentage of whole grain flours, these typically weigh a bit more. If this is the case, simply shake or whisk your flour blend to lighten it, scoop out a large spoonful & place it directly into a 1 Cup measure. Use the back edge of a bread knife and scrape over the top of the cup to create a perfectly flat top. Weigh this amount and that will be your conversion for that blend.

For store-bought blends, refer to the serving size and weight located on the Nutrition Fact label. As an example, 1/4 cup of King Arthur gluten-free flour blend weighs 31 g (4 Tbl) which equals 124 g per cup (slightly above the 120g due to brown rice & sorghum).

To successfully transition this homemade flatbread recipe to a GF version, substitute the 1.5 Cups of flour for 180g of GF blend.

HOW TO MAKE HOMEMADE CRACKERS FROM SCRATCH

These homemade flatbread crackers are very similar to the La Panzanella Croccatini you may have come across at artisan shops or Whole Foods grocery stores. These crackers are amazingly flavorful and shockingly expensive, typically running between $7 to $11 per package.

This organic version is amazingly aromatic & flavorful, largely due to the fresh rosemary and lavender used, & will cost literally pennies to make. This recipe makes super crispy crackers that remain crunchy and delicious.

GATHER YOUR INGREDIENTS & EQUIPMENT

To make these crackers gather the following ingredients & equipment:

• 1.5 C Organic All-Purpose Flour (our flour is bought in bulk locally, but this brand has been used & is highly recommended)
• 1 Tsp Salt (Recommended is a combination of Sea Salt (fine) and Sea Salt (coarse) ).
• 1/2 Tsp Organic Sugar
• 2 Tbl Extra Virgin Olive Oil
• 1/2 Cup Cold Water
• 2 Tbl Fresh Rosemary
• 1/2 Tbl Fresh Lavender
• Food Processor or Large Bowl
• Pasta Maker or Rolling Pin

INSTRUCTIONS

Preheat the oven to 450 degrees F.

1. In a food processor, this Cuisinart is the brand used here on the hill and has been a workhorse for over 10 years, combine the dry ingredients, flour, sugar, & salt. Pulse 2-3x to incorporate.

2. Drizzle the oil into the dry ingredients. Pulse 10 to 12 times to incorporate.

3. Slowly stream the cold water into the food processor. Run until the dry ingredients form a ball shape.

4. Chop the rosemary into small’ish sized pieces as shown below. Chop the lavender flowers into similar sized pieces.

5. Add the herbs into the food processor and pulse 3-4 times to incorporate. Don’t be concerned if they are not fully mixed into the dough as they will further be incorporated through the kneading process.

6. Remove the dough onto a very lightly floured work surface and knead into a smooth ball.

7. Wrap the dough in parchment paper as shown or use a wrapping of your choice. Let the dough rest for at least 10 minutes to relax the gluten.

8. Remove the dough from the parchment package and divide into quarters.

9. Take one of the quarters, covering the remaining 3 quarters with a towel to keep the dough from drying out.

10. Set up your pasta maker if you are using one. To minimize the mess, we set our pasta maker up over our dishwasher (keep it slightly open). This will catch any flour that may get away from you 🙂 . If you are not using a pasta maker (we use & highly recommend this one) and we highly recommend one as it creates a super thin & consistent thickness in the crackers making it easier to cook and ensuring a wonderful crispness, use a rolling pin to roll out as thinly as possible.

11. Take one of the quarters and run it through your pasta maker, beginning at the “thickest” setting (0 on this model) and run through 6 more times ending on level 7. The dough should be as thin as you can make it without tearing as seen below.

12. Take a cookie sheet and lay cooling racks over the top of the pan. This will create a space between the rolled dough and the pan allowing for air-flow around the cracker sheet. If the dough is too long, which it most likely will be, to fit your cookie sheet, cut the dough in half, creating 2 cracker sheets out of 1 quarter dough.

13. Take a sprinkle of the salts (combine both fine & course with a 1:1 ratio) and spread it over the cracker sheet, lightly pressing the salt into the dough. Some spray their sheets with a fine mist of water to adhere the salt to the cracker. We have not found this to be a needed step, but it is an option should you choose.

14. Bake for 3 minutes, turn the pans around and bake for several minutes more keeping a close eye during that time. Remove when they begin to slightly brown. They will continue to crisp up a bit more as they begin to cool.

15. Break into pieces and serve.

VERSATILE TO MAKE

By taking the base dough recipe and changing up with any favorite herb, this recipe morphs into something different and wonderful. Chives and thyme would be wonderful considerations. Still not as flavorful as you’d like? Add a bit of finely minced garlic or garlic powder to the dough. Don’t want herbs? Leave them out and just use sea salt. Or what about adding a bit of cheese like parmesan to the mix. The variations are endless…the flavors amazing.

HOW TO SERVE FLATBREAD CRACKERS

The beauty of these artisan flatbread crackers is that they can be served in a multitude of ways along with many different combinations of sides. They are wonderful served on a cutting board informally with cheese (we love a good sharp cheese) along with our homemade hot pepper jelly (recipe coming soon).

Looking to serve more formally? They make an amazing base alongside a charcuterie board of fruits, meats, & various cheeses for holiday & formal gatherings.

What about using fig jam & goat cheese? Or a Jazzy Jezebel Sauce simply poured over a block of cream cheese (our recipe with a twist coming soon)? How about served simply with your favorite soup, our favorite fresh from the garden tomato soup is a favorite here on the hill. Keep an eye out this upcoming growing season for that amazing recipe!

The combinations and ways to serve these flatbread crackers are only limited by our own imaginations. Making these as gifts for the hostess or holidays? Simply wrap in clear cellophane wrap and tie with a festive bow. Given alongside cheese, jams, or other homemade items all make for an amazing gift anyone would enjoy.

Be sure to print out your free copy of this herbed flatbread cracker recipe or pin it to your Pinterest board for future reference. Give them a try & be sure to come back and let us know how you enjoy them or what your favorite combinations are to make them with!

Love, Light, & Laughter ~

Easy Homemade Flatbread Crackers

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Serves: 6 Prep Time: 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1.5 C Organic All-Purpose Flour
• 1 Tsp Salt (Recommended is a combination of Sea Salt (fine) and Sea Salt (coarse) )
• 1/2 Tsp Organic Sugar
• 2 Tbl Extra Virgin Olive Oil
• 1/2 Cup Cold Water
• 2 Tbl Fresh Rosemary
• 1/2 Tbl Fresh Lavender

Instructions

1.  Pre-heat oven to 450F
2. Add dry ingredients to food processor or bowl.  Pulse or stir to incorporate fully.
3. Drizzle oil into dry mix and pulse or stir.
4. Drizzle water and mix until a softball is formed.
5. Add herbs of choice.  Pulse or stir.
6. Turn out onto lightly floured surface.  Knead until smooth.
7. Wrap in parchment paper and let rest for 10 minutes.
8. Cut into quarters.
9. Run each quarter through pasta maker until thin.  Alternate method:  roll until thin.
10. Lay dough strips on cookie pan layered with cooling rack.
11. Sprinkle with salt
12. Bake for 3 minutes/turn pans and bake until lightly browned.
13. Break into shards and serve.

This recipe was shared at the Homestead Blog Hop!