Whole Grain Flatbread Crackers

All of my entertaining-focused cooking classes begin with a cheese board tutorial because (almost) everyone loves a good spread of cheese.  To be honest, I’m perfectly happy with a variety of carbs for transferring cheese from plate to mouth: a fresh baguette, crackers, crostini.  But as with a lot of things, I sometimes get carried with making things from scratch.  Unhappy with the selection and/or price of many crackers on the market, I decided to try my hand at the homemade variety.  Sure, you could just buy some, but these flatbreads are totally worth the little bit of extra time.  They’ll save you some pennies, and you’ll be *so proud* to tell your friends that they’re homemade.

 

The options are endless for customizing these rustic beauts.  You can add herbs, flaky salt (I love Maldon), cracked pepper, or lemon zest.  Brush the tops with an infused oil for more flavor (think spicy chili oil or basil oil).  Sprinkle them with smoked paprika!  You can keep them whole and let guests break off pieces for interactive fun, or break them beforehand into rustic shapes.

 

I made these flatbreads as part of a cheese board for a styled holiday shoot with Lemiga Events and Amanda Jewel Floral + Design.  You can see more photos and holiday party inspiration on the Style Me Pretty Living blog!

 

Whole Grain Flatbread Crackers
Whole Grain Flatbread Crackers
Whole Grain Flatbread Crackers

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 large flatbreads (about 9 oz.)

Ingredients

2 cups whole wheat or spelt flour + more for surface

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil + more for brushing

⅔ cup cold water


Optional toppings:

Cracked pepper

Flaky salt

Herbs (thyme, rosemary, etc)

Lemon zest


Equipment + supplies:

Rolling pin

Parchment paper

Pizza stone (or large cookie sheet)


Instructions

    Preheat oven to 450°F.

    Whisk together flour, salt, and pepper. Stir in oil and water. Mix until dough comes together, adding more water if necessary to keep the dough slightly tacky. Knead dough for 1 minute, then wrap in plastic wrap. Rest dough 10 minutes. Place a pizza stone or large cookie sheet in oven to preheat.

    Unwrap dough and cut into quarters. Rewrap 3 portions. On a lightly floured surface, roll 1 portion of dough until very thin, 9-10” in diameter and about the thickness of a credit card. Move rolled dough onto parchment, brush top of dough with oil, and add toppings as desired.

    Transfer parchment and dough to preheated pizza stone or cookie sheet. Bake 6-8 minutes, or until edges are browned. Start checking early! Bake time can vary a lot depending on dough thickness and how true your oven temperature is. Repeat with remaining portions of dough. Allow flatbreads to cool completely before moving to an airtight container. Store at room temperature.