30 minutes
Homemade crackers with a blend of seeds and rich, extra-virgin olive oil for a perfect crunchy snack.
cups
cups
teaspoons
teaspoons
Water, room temperature
0 milliliters
to taste
Flaky Sea Salt
to taste
1. Preheat Oven
Preheat your oven to a toasty 425°F (220°C) to ensure it's ready for baking the crackers to a perfect crisp.
2. Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, spelt flour, fine sea salt, and baking powder.
3. Add Wet Ingredients and Knead
Add water and extra-virgin olive oil to the bowl with dry ingredients. Stir until combined, then knead gently on a clean work surface. Divide the dough into manageable portions.
4. Roll Out Dough
Roll out a portion of the dough on a rimless baking sheet until approximately 3/16 of an inch thick. Sprinkle with sesame seeds and a pinch of flaky sea salt, pressing them in gently.
5. Bake
Place the prepared dough in the preheated oven and bake for 18 to 20 minutes, until the edges are deeply browned.
6. Cool and Serve
Transfer the baked crackers to wire racks to cool. Once cooled, break the crackers into desired sizes and serve immediately or store in an airtight container at room temperature for up to two weeks.
Use fresh, high-quality seeds such as sesame, flax, pumpkin, and sunflower. Consider toasting some of these seeds lightly before use to enhance their nutty flavor.
Use a preheated oven and a pizza stone or baking steel for a crisp base, and watch the crackers closely toward the end of baking.
Roll out your dough evenly to about 1/8-inch thickness to prevent a mix of burnt and undercooked crackers.
Adjust the moisture content of your dough with additional water or flour as needed, aiming for a pliable but not sticky consistency.
Brush the cracker surface with olive oil and sprinkle with flaky sea salt before baking for enhanced browning and flavor.
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