This review is part of my hunt for the best flatbread cracker.
I’m perched at the counter, while my mom makes stromboli, trying to wrangle out the details of her flatbread cracker baking. If it were up to my mom, the “recipe,” in its entirety, would read: “Mix a little flour with water and salt, roll it out and bake it.”
“Anyone can make crackers,” my mom says, “they’re very forgiving.” From what I’ve observed, it seems they are — a couple of ingredients you’re likely to have on hand, quick mixing, and a dough that’s easy to handle. A good recipe to try with kids.
Lynne Sampson’s Seeded Cracker turned out to be a fairly good approximation of the typical flatbread cracker — crisp and light, relying mostly on seeds and salt for flavoring.
On the first try, jumping between the different cracker recipes on her ipad, my mom got her recipes crossed. She used 1-1/4 c whole wheat flour, 1/4 c spelt flour, and 1/2 c unbleached. These were heartier crackers with a more robust flavor you would expect from whole grains.
Here’s our take:
2 c flour (unbleached all-purpose flour, whole wheat flour, spelt flour, combined as you like); more for rolling
1/4 – 1/2 t salt (less if you’re topping with salt)
3 T olive oil
seeds: sesame, poppy, caraway …
Kosher salt or coarse sea salt
In a large bowl, whisk together flour and salt. With a rubber spatula, stir in olive oil and enough water (about 1/2 c) to incorporate all the flour into a soft, crumbly ball of dough.
On a lightly floured work surface, portion the dough in thirds, patting each into a square. Set two squares aside and cover with plastic wrap.
Roll the remaining dough into a rectangle about 1/16 inch thick. If the dough begins to stick while rolling, peel up the edge and sprinkle a little flour underneath.
With a pastry brush, brush the dough lightly with water, and sprinkle seeds evenly over the surface. Add kosher salt, if desired.
With a pizza cutter or sharp knife, cut the dough into rectangles, squares, or triangles.
Transfer to an unlined baking sheet. Bake until lightly browned, about 10 minutes. We didn’t find it necessary to use a wire rack. Just slide them into a large baking pan and spread out until cool.
Store the cooled crackers in an air tight container or freeze.