2 cups, 250g flour – this time we used strong white flour but we’ve experimented with spelt before (recommend!).
1/2 tsp salt, optional
1/4 tsp baking powder
5 tbsp olive oil, plus extra for brushing
115ml water, approximately
Seeds: sesame, poppy, nigella, caraway
Herbs: thyme, rosemary
Dehydrated tomato flakes
Roll out your own homemade crackers, and be the host with the most (minimal waste)! These beauties are super easy and so yummy. Get creative with your toppings or keep it simple, either way you’ll be hooked!
Big thanks to Brydie Piaf and Milkwood where we first came across a fabulously simple recipe. The olive oil crackers from Ottolenghi – The Cookbook (by Yotam Ottolenghi and Sami Tamimi) have since worked their way into the methodology too – this updated version has absorbed ideas from both recipes and is sure to get you cracking along with a new homemade habit.
Olive oil crackers
Pop all five ingredients in a mixing bowl and combine into a ball. Leave for around 30 minutes or more.
Preheat the oven to 220ºC fan forced.
Knead dough until it’s smooth and easy to work with. Use wet hands (water or oil) if it seems a little dry.
Divide into 4 equal portions and roll out each one to desired thickness on a floured surface. You could go paper thin, they will cook more quickly or opt for a little thicker, these will be sturdier crackers that take a little longer to cook.
Place rolled out dough on lined baking sheets (*We love Agreena silicone sheets!) and brush with a little more olive oil. Sprinkle over your topping choices evenly, then, using a sharp knife or pizza cutter, score/cut your dough into bite sized crackers.
Bake for 10-12 minutes, or until golden. Keep an eye and rotate to ensure they cook evenly.
Cool and store in an airtight container, or get them on a platter pronto along with your favourite cheese and homemade dips!
Love this? Our other favourite gluten free seed crackers are here!