Crispy Seeded Flatbread Crackers

Crispy Seeded Flatbread Crackers


Crispy Seeded Flatbread Crackers

Course Apero, appetiser, Appetizer
Cuisine European, Mediterranean


  • 250 g plain flour
  • 1 tsp baking powder
  • pinch sea salt
  • black pepper
  • 2 tbsp mixed seeds
  • 1 really good handful of fresh herbs chopped
  • 2 tbsp olive oil
  • 125 ml water
  • extra oil and salt for brushing and sprInkling just before the crackers go in the oven


  • Preheat oven to 200 degrees C
  • Mix together flour, baking powder, salt and pepper
  • Add seeds and stir well
  • Add chopped herbs and toss everything together
  • Pour on the oil and add the water, but not all at first. The dough may not take all the water
  • Add the rest of the water if needed, and knead to a smooth firm and not sticky dough. You can sprinkle on a little flour if needed
  • Roll out very thin and cut into rectangles
  • Place the rectangle crackers on a tray lined with baking parchment or a silicon tray liner
  • Brush the crackers with oil and sprinkle with a little sea salt
  • Bake in the oven, 5-8 mins each side until crisp and golden and slightly bubbly
  • Cool on wire rack and top with hummus or dunk in soup!




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