Flat bread seed crackers

Adapted from a recipe in Fine Cooking (Dec. 2007), these taste like the munchies they bring out with the bread basket at a restaurant. After making these crackers, we bought a pasta maker and then used it to extrude the dough.  Much easier to get thin, thin crackers this way.


  1. 1 tablespoon sesame seeds
  2. 2 teaspoon poppy seeds
  3. 2 teaspoon fennel or caraway seeds*
  4. ¾ teaspoon kosher salt
  5. 1 ½ cup all-purpose flour
  6. ½ cup whole wheat flour
  7. 1 teaspoon table salt
  8. 3 tablespoons extra-virgin olive oil
  9. ½ cup cold water
  10. small bowl with water & pastry brush

Pre-heat oven to 450 degrees

  1. Make the topping:   Mix the seeds in a small bowl and prepare another small bowl with water to paint the crackers.   * 1 tsp. fennel seeds and 1 tsp. caraway seeds is nice, but any seed, such as flax seed, for example, could be substituted or mixed in.
  2. Make the dough: In a large bowl whisk the flowers and the salt. Add the oil and cold water.
  3. Stir the mixture with a spatula to combine and then use your hands to press the dough together.
  4. Set the dough on a lightly floured work surface and portion into thirds.
  5. Allow the dough to rest for about 20 minutes.
  6. Divide the three pieces in two and form into 6 balls.
  7. On a floured surface, using a rolling-pin, roll out the first 2 balls into 2 large irregular circles. The edges will be very cracked.
  8. Transfer to a cookie sheet and brush the dough with water using a pastry brush.
  9. Sprinkle about 1 teaspoon seeds and also some 1/8 teaspoon Kosher salt onto the circle.
  10. Bake for about 9-10 minutes until golden brown.


Note: The dough can also be rolled out into a 7”x 14” rectangle and then cut into crackers,

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