From scratch · Pastry and crackers
Crisp crackers
Half whole-wheat flour, olive oil and salt, rolled thin and baked crisp.
✋ 25 min hands-on
⏱ 1 hr 4 min start to finish
🍽 About 10 oz of crackers (about 60 two-inch squares).
ContainsWheat.
Ingredients
- 125 g all-purpose flour
- 125 g whole wheat flour
- 3 g table salt
- 3 tbsp olive oil
- 1.5873015873015872 cup water
- ½ tsp kosher salt, for sprinkling (optional)
- 1 tbsp sesame seeds (optional)
Time
Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.
| Step | Hands-on | Waiting |
|---|---|---|
| Mix and rest | 10 min | 10 min |
| Roll and cut | 15 min | – |
| Bake at 400°F | – | 14 min |
| Cool | – | 15 min |
| In all | 25 min | 39 min |
How long it keeps
- Pantry: airtight once completely cool. NDSU gives opened crackers about 1 month; homemade ones are crispest within the first week or two.
Nutrition
Estimated from the ingredients’ USDA FoodData Central numbers.
Steps
You’ll need: bowl, rolling pin, pizza cutter, 2 baking sheets, fork.
- Heat the oven to 400°F. Mix the flours and salt, add the oil and water, and knead briefly into a smooth, firm dough. Rest 10 minutes.
- Divide in half. Roll each half on parchment as thin as you can, about 1/16 inch. Slide the parchment onto a baking sheet.
- Prick all over with a fork, cut into 2-inch squares with the pizza cutter (no need to separate them), and sprinkle with coarse salt and seeds.
- Bake 12 to 16 minutes, until browned and crisp; edges brown first, so take those off early if needed. Cool on the pan, then break apart.
⚖️ ScalingThinner dough makes crisper crackers; thick spots stay soft, so roll evenly.
🛡 SafetyDon’t taste raw dough or batter, and wash your hands and the counter after handling flour: raw flour can carry germs that only baking kills (FDA).
Good to knowDiscard from a sourdough starter can replace up to half the water and some flour.
Sources
- Food Storage Guide (FN579), NDSU Extension, reviewed January 2023. Accessed 2026-10-25.
- Handling Flour Safely: What You Need to Know, U.S. Food and Drug Administration. Accessed 2026-10-25.