📝 About This Recipe
These golden, shatteringly crisp flatbreads are a celebration of texture and toasted nuttiness, drawing inspiration from traditional Scandinavian knäckebröd and Mediterranean lavash. Infused with high-quality olive oil and a quartet of nutrient-dense seeds, they offer a sophisticated crunch that far surpasses any store-bought alternative. Whether snapped into rustic shards for a cheese board or served whole as a dramatic centerpiece, these crackers are the ultimate vessel for creamy dips and sharp cheeses.
🥗 Ingredients
The Dough Base
- 2 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Whole wheat flour (for a nutty depth)
- 1 teaspoon Granulated sugar (to aid browning)
- 1 teaspoon Fine sea salt
- 1/3 cup Extra virgin olive oil (use a fruity, high-quality oil)
- 3/4 cup Warm water (approximately 100°F)
The Seed Medley
- 2 tablespoons White sesame seeds (unroasted)
- 1 tablespoon Black sesame seeds (for visual contrast)
- 2 tablespoons Flax seeds (whole)
- 1 tablespoon Poppy seeds
- 1 teaspoon Fennel seeds (lightly crushed)
Finishing Touches
- 1 tablespoon Flaky sea salt (such as Maldon)
- 1 large Egg white (beaten with 1 tsp water for the wash)
- 1/4 teaspoon Smoked paprika (optional, for a hint of warmth)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). If you have a baking stone, place it on the middle rack; otherwise, use two large heavy-duty baking sheets inverted.
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2
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, and fine sea salt until well combined.
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3
Create a well in the center of the dry ingredients. Pour in the olive oil and the warm water.
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4
Using a sturdy spatula or your hands, mix the dough until a shaggy ball forms. Turn it out onto a lightly floured surface.
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5
Knead the dough gently for about 3-4 minutes. You want it to be smooth and supple but not overly elastic. If it's too sticky, add a tablespoon of flour at a time.
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6
Divide the dough into 4 equal portions. Cover them with a clean kitchen towel and let them rest for 15 minutes to relax the gluten, which makes rolling easier.
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7
In a small bowl, combine all the seeds (white sesame, black sesame, flax, poppy, and crushed fennel).
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8
Working with one piece of dough at a time, roll it out on a piece of parchment paper. Aim for a thickness of about 1/16th of an inch—it should be nearly translucent.
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9
Brush the surface of the rolled dough lightly with the egg white wash. This acts as the 'glue' for your seeds.
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10
Generously sprinkle a quarter of the seed mixture and a pinch of flaky sea salt over the dough.
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11
Lightly run the rolling pin over the seeded dough one last time to press the seeds firmly into the surface.
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12
Using a pizza cutter or sharp knife, score the dough into rectangles or triangles, or leave it whole for a rustic 'break-apart' look.
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13
Slide the parchment paper onto the hot baking stone or baking sheet. Bake for 10-12 minutes, or until the edges are deeply golden and the center is crisp.
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14
Remove from the oven and transfer to a wire rack immediately. The crackers will continue to crisp up as they cool.
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15
Repeat with the remaining dough portions. Once completely cool, store in an airtight container for up to two weeks.
💡 Chef's Tips
For the ultimate crunch, ensure your dough is rolled paper-thin; if it's too thick, the crackers will be chewy rather than crisp. If the dough keeps springing back while rolling, let it rest for another 5-10 minutes to further relax the gluten. Feel free to swap fennel seeds for caraway or cumin seeds depending on the flavor profile of your toppings. To ensure even baking, rotate your pans halfway through the cooking time if your oven has hot spots. If crackers lose their crispness due to humidity, pop them back in a 300°F oven for 5 minutes to refresh.
🍽️ Serving Suggestions
Serve alongside a creamy baked Camembert or a sharp aged Cheddar for a classic pairing. Use as a sturdy vessel for chunky homemade hummus or a vibrant beet muhammara dip. Pair with a crisp, dry white wine like a Sauvignon Blanc or a chilled glass of Rosé. Crush any leftover broken pieces over a kale Caesar salad for an artisanal crouton alternative. Arrange on a charcuterie board with prosciutto, fig jam, and Marcona almonds.