Homemade Crackers Recipe
Have you ever started out making one thing and it turned out to be something else entirely?
I recently did this, and my unintentional result was crispy, rustic, totally delicious homemade crackers.
Awhile back, I bought the cookbook Grilled Pizzas and Piadinas by Craig Priebe (check it out if you love creative pizza ideas!) There, I discovered the world of piadinas, a thin Italian flatbread, almost like a tortilla.
When I made piadinas for the first time, I had some leftover dough, and decided to roll it out real thin and bake it to see what would happen.
The result? A super-thin, crisp, and flavorful cracker that is – in my opinion – much more interesting and certainly less expensive than most packaged crackers.
Customizing Your Crackers
I added sea salt and poppy seeds to my crackers. However, you can play around with different add-ins and toppings.
Try sesame seeds, rosemary, sea salt, and dry spices. You can also experiment with the shape of the cracker, if long and rectangular isn’t your thing.
These crackers are ridiculously cheap.
A huge batch costs less than 50 cents. Compare that to an average box of crackers in the grocery store, which almost always costs more than $3.00.
I can’t think of another recipe that gives you more bang for your buck.
Please give these a try next time you are looking for an ultra cheap appetizer recipe. Serve with homemade ricotta or your choice of cracker dip.
Impress your friends! These crackers go great on the $10 appetizer platter.
These Crackers Go Great On Any Of These Appetizer Platters:
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- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil (plus more for brushing over the dough)
- 1/2 cup water
- 1 teaspoon lemon juice
- Add-ins: Sesame seeds, poppy seeds, rosemary, spices, etc.
- Place flour in a mixing bowl and make a well in the center. Pour in salt, olive oil, water, lemon juice, and desired add-ins. Mix well. Dough should come together and make a ball. Add a little more flour if dough is still sticky.
- On a clean floured surface, knead dough for approximately eight minutes, until smooth. Cover the ball of dough with a little olive oil and allow to rest for 30 minutes.
- After dough has rested, break off a small section (about 1/4 of dough) and proceed to roll out into the thickness of a cracker. Coat dough with a little flour and work on a floured surface to avoid sticking. Once rolled out, cut into desired shape (mine were about two inches wide by 10 inches long). Place on cookie sheet and brush each cracker generously with olive oil. Sprinkle with fine grain salt and additional toppings, if desired. You will need to press the toppings into the dough a bit to prevent them from falling off the cracker.
- Bake at 375F for 8 to 10 minutes, or until lightly golden brown.