Crispy "Everything" Flatbreads
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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Recipe Summary
Ingredients
Directions
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.