Homemade crackers are SO good. We eat them all the time. They are great with soup, great with cheese, great with peanut butter. They are easy to make and you can put pretty much anything in them. These have no leavening in them (no yeast), so if you want to make your own unleavened bread, you can also use this recipe.
I took these out of the freezer to take a picture. I make this recipe every few weeks, we just love these crackers.
I don’t remember where I got my initial recipe, but I have changed it so much it would be unrecognizable now.
Here is what you do:
In one bowl, stir together the following:
1.5 cups of whole wheat flour (you can substitute white flour, but whole wheat gives you added fiber and nutrition)
1.5 cups of all purpose flour (I use unbleached flour). You can use ALL whole wheat if you like, but I do like the texture better if some white flour is included.
3 Tablespoons of ground flax seed (this is one of my additions, you don’t have to include it)
3 Tablespoons of psyllium fiber (I use whole psyllium husks by “NOW”). You don’t have to include this either. I put it in absolutely everything I bake. It makes things a bit “heavier,” but fiber is an important dietary requirement for most of us, so give it a try!
2 teaspoons of garlic salt (I use garlic salt in place of regular salt)
2 teaspoons of garlic powder
2 teaspoons of basil (I just buy herbs in little bottles)
1/3 cup of grated Parmesan cheese (I often use a bit more than that)
In a large bowl
Stir 1 cup plus another 8th to quarter cup of water (it can be cold water) together with 4 tablespoons of olive oil. I use regular olive oil, not virgin.
Dump the dry ingredients into the olive oil water
Mix the dry into the water until it makes a nice rollable dough. It can be just a bit sticky. It rolls out best if it is not too dry. You can add a bit of flour or a bit of water as needed.
Roll out and bake
Preheat your oven to about 390 degrees.
Take a hunk of the dough and roll it out. You can make it as thick or thin as you want to. The thinner they are, the more “cracker-like” they will bake. Thicker ones stay more bread-like. Do some experimenting and you will figure out what you like the best. We like both!
I cut my dough out with a little juice glass. You can also just roll out a squarish piece of dough and cut it into rectangles, squares, whatever. The shape does not matter, the taste does!
I place each round on a large, insulated cookie sheet that I have spread a little flour over. I bake them about 12 minutes.
Again, you want them to be done, but if you want them softer, roll them thicker. If you want hard crackers, roll them thinner. Just watch them in the oven to make sure they don’t get overdone.
When they are ready to put in the oven, you can prick them with a fork if you want to (I don’t usually do that). You can also sprinkle things on top, like poppy seeds, sea salt, sesame seeds…I don’t do those things either.
When you are done, you will probably have 60-100 crackers. Here is what I do with them.
I put them into plastic bags, about 20 per bag, put those bags into a freezer bag, and put them in the freezer. Whenever we want to eat them, it is SO easy. Take out the amount of crackers you need and let them sit on a counter, covered.
I heat mine with my Paninni maker, just for a couple of minutes, and they are fantastic.