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Crispy homemade flatbread crackers studded with a blend of seeds and grains. Perfect for dipping!

Seeded Flatbread Crackers

I always thought that making homemade crackers would turn out to be a major pain the butt for not a whole lot of reward.

I mean, I’m not gonna lie, I see my friends making their own homemade versions of cheese crackers (Buffalo Blue Cheese or Jalapeño Cheddar Crackers, anyone? Stef is on a cracker roll.) but instead of getting up and heading into my own kitchen I just stare at my computer and drool…rather unattractively. And then I make sure to grab a box of cheddar bunnies the next time I am at the Jewel.

I might be the worst food blogger ever, but at least I buy the organic bunny crackers.

And then, one glorious day, I discovered a less time-intensive form of homemade cracker-ing. Friends, let me introduce you to The Flatbread Cracker. Have you met The Flatbread Cracker before? Instead of having to roll and cut a bunch of little crackers, you make 2-3 big sheets, which you bake on a pizza stone (or heavy baking sheet) until very crisp. Once they have cooled, you can break them into wackadoo pieces and shapes to suit all of your dipping needs.

Flatbread Crackers

My dipping needs on this particular day included some Spinach and Parmesan Greek Yogurt Dip from La Terra Fina. I have a feeling that my future dipping needs will include homemade pimento cheese. I will warn you, however, not to think too much about your dipping needs, as this turns into a “once you pop, you can’t stop” situation alarmingly fast.

But back to that whole “quick and easy” thing. This recipe took me about 15 minutes to prep, including rolling the dough into three thin sheets. At that point, it was just a matter of baking the cracker sheets. Basically, most of the time spent on this recipe is inactive, meaning you’re free to continue considering all of your dipping options and needs.

The Bachelorette Party

Make sure to join Stef and me tonight on Twitter as we dive right back in to #TheBacheloretteParty! Make some crackers, scoop up some dip, and let us know what you think of all the crazy. We’ll be telling you exactly what we think…as we always do.

Multi-Seed Flatbread Crackers

Note: 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 1/4 cup: poppy, sesame, flax, sunflower…seed away, friends.

Seeded Flatbread Crackers

Crispy homemade flatbread crackers studded with a blend of seeds and grains. Perfect for dipping!
5 from 3 votes

Ingredients
  

  • 1 3/4 cup flour
  • 1/4 cup King Arthur Flour Harvest Grains Blend or assorted seeds
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup water
  • 1/3 cup olive oil
  • Additional olive oil and sea salt for top

Instructions
 

  • Preheat oven to 450 degrees. Place a pizza stone or heavy baking sheet in oven while it preheats.
  • 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.
  • 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.
  • Store in an airtight container for 2-3 days.

Notes

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 1/4 cup: poppy, sesame, flax, sunflower...seed away, friends.
Tried this recipe?Let us know how it was!

La Terra Fina provided product for review. All opinions are my own.

24 Comments

  1. 5 stars
    Just like you, I’ve always assumed homemade crackers take fooooreves to make, but now that I’ve been educated otherwise, I may need to take a crack at them (<- get it? of course you do). That dip looks like a real fiesta! I'm going to Twitter stalk you ladies tonight and potentially munch on some flatbread crackers and dip whilst I read your convo ๐Ÿ™‚

  2. 5 stars
    I’m seriously considering making these with some pimento cheese and having nothing else but this for our dinner. That covers the basics, doesn’t it?

  3. Aw yay! The super duper seedy flatbread cracker post!! I’ve been waiting for this one… definitely going to try the seed mix in my next batch. They look delicious Stephie xx

      1. 5 stars
        Am I the only one who actually made them? Drives me batty when I go to see who made them and how they turned out. So……
        1. I did make them.
        2. I followed the directions as listed.
        3. Made my own seed mixture added Pepitas seeds, for taste and color.
        4. They are absolutely wonderful.
        What I may do is cut them with cookie cutters prior to baking next time.
        I plan to serve them with a cranberry goat cheese.
        Thank you Stephie!
        Judy

  4. hmm.. what about using an ‘Everything Bagel’ seed blend? Could you imagine?
    I think the mixture is:
    4 tsp each of:
    dried garlic, dried onion, poppy seeds and sesame seeds
    2 tsp kosher salt

    That mix makes more than 1/4 cup.. but if you halve it and add a little extra of your favorite seed/dried garlic– dip that in some sort of delicious cream cheese type mixture..
    *drool*

    1. I think that sounds amazing! I would omit the salt, though – with the salt in the dough and the salt on top of the crackers, these are doing pretty great on the seasoning front. But definitely give it a try! Yum.

  5. Found your flatbread crackers at Kitchen Dreaming’s weekend social. I could just kiss you!! I have made those roll out cut tiny crackers you described. Once. I’m all in for your sheet bake n break method!! Can’t wait to try this.

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