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My review
Crispy "Everything" Flatbreads
3 made it |
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Chef John
"The reason I call these crispy 'everything' flatbread crackers is not only that they're inspired by the 'everything bagel,' but also because they're everything you'd want in a flatbread. You can work all kinds of seeds and flavorings into this easy technique and end up with something much tastier and cheaper than any store-bought cracker. They pair perfectly with countless dips and cheese plates, not to mention smoked salmon dip, capers, and red onions."
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Ingredients
1 h 35 m servings 80Original recipe yields 12 servings (48 crackers)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine all-purpose flour and spelt flour in a bowl. Add salt, pepper, cayenne, garlic powder, and onion powder. Whisk until combined. Add olive oil and water. Stir mixture together with your fingers until a dough starts to come together; knead into a smooth ball.
- Wrap dough in plastic wrap and let rest about 1 hour in the fridge or at room temperature.
- Preheat the oven to 375 degrees F (190 degrees C).
- Divide dough in half. Press and roll 1 half into a rectangle about 1/8-inch thick, sprinkling with flour as needed to prevent sticking. Transfer dough onto a silicone-lined baking sheet.
- Lightly brush entire rectangle with a small amount of water. Sprinkle sesame seeds and poppy seeds all over; top with fleur de sel. Press topping gently into the dough before flipping over. Use a pizza cutter to slice dough lengthwise into strips, then diagonally into diamonds. Repeat rolling, topping, and cutting the remaining dough.
- Bake in the preheated oven until golden brown and crispy, about 20 minutes.
- Flip crackers over in their pans and let cool completely.
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Footnotes
- Chef's Notes:
- Substitute any whole grain flour for the spelt flour and 1/2 teaspoon fine salt for kosher salt if desired.
- Garlic/onion powder and granulated garlic/onion are the same thing, just ground to a different fineness, and they're interchangeable. Just make sure they're made with pure garlic and onion, and not a bunch of salt. Feel free to try this with freshly minced garlic and onions as well.
- For a more rustic look, you can bake these uncut, and then once cooled, snap them into irregular shards.