Seeded Flatbread Crackers
Crispy homemade flatbread crackers studded with a blend of seeds and grains. Perfect for dipping!
  • 1¾ cup flour
  • ¼ cup King Arthur Flour Harvest Grains Blend or assorted seeds
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup water
  • ⅓ cup olive oil
  • Additional olive oil and sea salt for top
  1. Preheat oven to 450 degrees. Place a pizza stone or heavy baking sheet in oven while it preheats.
  2. In a large bowl, whisk together flour, seeds, baking powder, and salt. Add the water and oil and stir until just combined. Turn dough onto a work surface and knead 4-5 times, just to bring it together.
  3. Divide dough into 3 portions. Roll one portion on parchment paper until very, very thin - dough will be about 10 inches in diameter. Brush the top of the dough very lightly with olive oil, then sprinke with sea salt. Using a baking peel or a unrimmed cookie sheet, slide the parchment with the rolled dough onto the preheated pizza stone or baking sheet. Bake for 8-10 minutes, or until golden. Use your "peel" (makeshift or otherwise) to remove cracker from the oven. Transfer to a cooling rack to cool before breaking into pieces. Repeat with the other two portions of dough.
  4. Store in an airtight container for 2-3 days.
I used King Arthur Flour's Harvest Grains Blend in this recipe because I {heart} it. If you prefer, you can certainly use any mixture of seeds you like to equal ¼ cup: poppy, sesame, flax, sunflower...seed away, friends.
Recipe by Stephie Cooks at