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.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
12
Yield:
48 crackers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Flatbread Dough:
For the Top:

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

80 calories; protein 2.4g; carbohydrates 12g; fat 2.8g; sodium 187.7mg. Full Nutrition
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