Homemade Crackers, made in less than 30-minutes with fresh herbs, olive oil and a variety of flour choices, make these the best crackers you will ever eat!
Homemade Crackers, made in less than 30-minutes with fresh herbs, olive oil and a variety of flour choices make these the best crackers you will ever eat!
I never skimp on the quality of cheeses, meats, smoked fish and accompaniments on the charcuterie boards I prepare.
So why skimp on crackers or flat bread? Homemade crackers can be whipped up faster than it takes you to assemble a lovely charcuterie board.
Experimenting with various types of flour will produce a variety of textures and flavors. An all time favorite cracker of mine is a Homemade Spelt Cracker.
Mediterranean Homemade Crackers
We, here in America, like to think of crackers as an American food, but in essence it is actually an ancient food.
Crackers vs Flat Pita Bread
Flatbread, pita and crackers (which are in essence a flatbread), are used to scoop food from communal plates and eaten with fingers instead of tableware.
A solid, firm piece of flatbread or cracker makes it easier to eat a meal without it becoming soggy in the food. Spelt crackers are perfect for this type of cuisine.
There is little different between a great homemade cracker and a great homemade Flat Pita Bread, except a pinch of yeast to puff them up!
Quality Charcuterie Homemade Cracker
Often when we think of a cracker, we think of a tasteless, pale ole white and dry thing to put our cheese or peanut butter on. Nope! Not in my kitchen! The choices of flour are the first thing to make the difference of homemade crackers:
- Wheat flour
- Barley flour
- Rice flour
- Spelt flour
The list is endless.
A cracker is really simply a balanced ratio between wet and dry ingredients, mixed into a dough, rolled out, cut and baked.
While a store bought cracker is mostly white flour and water, a homemade cracker really gets to be creative with the wet/dry ratio.
Herbs In Crackers
I can’t tell you how many different variations of dried herbs I’ve used in making homemade crackers because it will all depend on which herbs I have grown and have dried.
But I can tell you that dried herbs in homemade crackers are what give crackers flavor pizazz!
Salt and Crackers
Please tell me that white salt is not the only salt you have in your kitchen! There are so many varied flavors of salt to add to the zest of homemade crackers you just wouldn’t believe it.
Many of us are familiar with sea salt harvested from seawater. As of late, many more of us have become familiar with Himalayan pink salt and it’s purest form of salt from salt mines high in the mountains.
But, there are so many other types of salt to bring a distinguished flavor to homemade crackers, that it will make you want to buy a collection of salts just to try them on top your crackers.
My favorite salt? Smoked salt! Slow-smoked salt for weeks over a wood fire. Dang this salt tastes amazing on homemade crackers!
Other Homemade Cracker Uses
A batch of homemade crackers will last in an airtight jar for about a week. Try tossing your crackers into a blender or food processor and crush them for further uses.
You now have a great flavor enhancer to toss your chicken or fish in before frying. Use it to thicken gravy.
Dip your crab cakes in before sautéing them and you have an added flavor coating for so many of your favorite home cooked meals.
- Barley flour or other favorite flour
- Olive oil
- Food processor
- Rolling pin
- Baking sheet pan
- Parchment paper
- Measuring cup
- Measuring spoons
- Flour – 2 1/4 cups (all purpose)
- Barley flour – 1/2 cup (or any favorite flour)
- Salt – 2 teaspoons
- Sugar – 2 teaspoons
- Olive oil – 4 tablespoons
- Water – 1 cup
- Herbs – 1 tablespoon (optional)
- Preheat oven to 375
- In a food processor, place dry ingredients and herbs. Pulse. While the machine is running, slowly pour in the oil and water. It will come together into a ball very quickly. This step can also be done with a hand mixer. If the mixture seems a bit dry, add dribbles of water. If a bit wet, add sprinkles of flour.
- Roll the dough onto a floured surface. We will transfer the dough to a baking sheet before cutting so either roll dough out on a floured parchment paper or roll the dough around the rolling pin and move it to the baking sheet. With a pizza cutter or simply a knife, cut the crackers into the shapes you desire.
- Brush the top of the dough with a little water and sprinkle with salt and/or more dried herbs.
- Bake 12 – 15 minutes until golden.
Notes: Crackers can be cut with a cookie cutter and moved to the baking sheet if desired. The top can also be brushed with cream or egg wash for a different glaze, and sprinkled with a huge variety of toppings.