The homemade crackers are tasty and super quick to prepare, one leads to another. The same dough, once rolled thin, can be cut into squares or strips to create breadsticks. A recipe I often knead while baking another dish in the oven, maximizing the reached oven heat. I almost always use a different ingredient or flour to surprise Grandma Benedetta, who loves them.
Also try the gluten-free legume recipe.
Recipe WITHOUT yeast, eggs, milk, and derivatives, suitable for lactose intolerant individuals. For a gluten-free version, use flours suitable for celiacs.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 12 Minutes
- Portions: one baking tray
- Cooking methods: Electric oven
- Cuisine: Wellness
- Energy 439.42 (Kcal)
- Carbohydrates 63.26 (g) of which sugars 0.42 (g)
- Proteins 10.01 (g)
- Fat 16.48 (g) of which saturated 2.14 (g)of which unsaturated 4.01 (g)
- Fibers 4.99 (g)
- Sodium 6.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Quick Homemade Crackers without Yeast
For an even lighter version, use less oil and more water
- 1 1/4 cups type 1 flour (or whole wheat)
- 3 tbsp chia seeds (or cumin, fennel, poppy, sesame)
- to taste paprika (or chili pepper)
- 2 tbsp extra virgin olive oil (or rice or peanut oil)
- 1/3 cup water (or as needed for an elastic dough)
If desired, add a little salt to the dough or sprinkle on top before baking
Tools
- 1 Baking Mat silicone for oven
- 1 Rolling Pin
Homemade Crackers
Preheat the static oven to 392°F (200°C).
In a bowl, place the powders (flour, seeds, and spices) and optionally mix with a hand whisk, then add the oil and part of the water. Mix everything with your hands, and gradually add more water until you get a smooth, non-sticky, and elastic dough (each flour absorbs a different amount of liquid). Work the dough first in the bowl and then on the work surface to make the consistency uniform.
Once the dough is homogeneous, with the help of a rolling pin, roll it very thin on a silicone baking mat (or on parchment paper). Then with a scalloped wheel cutter (or the tip of a smooth-bladed knife) cut into squares, or rectangles. No need to space the crackers apart; the cut dough should not be touched.
Place the mat with the crackers on the baking sheet. Bake in the static oven and already hot at 392°F (200°C) for 13 minutes, once time is up, leave the crackers in the turned off oven for another 5 minutes.
STORAGE
Spiced crackers can be stored in a closed container, like a tin box, for more than a month.
Variations to make the crackers tastier
Add to the dough, choose from:
– small seeds: fennel, cumin, poppy, sesame
– dried garlic or onion, in powder or flakes
– grated cheese (for vegans, nutritional yeast flakes)
– spices: turmeric, curry, nutmeg, pepper
– dried or fresh chopped herbs: basil, marjoram, oregano, parsley, rosemary, sage, thyme
Substitute part of the flour with:
– legume flour: chickpea, lentil, soy (for a version rich in vegetable proteins)
– buckwheat, corn, rice flour (to reduce gluten)
– buckwheat, corn, rice flour (to reduce gluten)
To make the crackers crunchier, before baking, brush them with an emulsion of oil and water.
For crumbly crackers, add a little baking powder (or instant yeast for savory dishes).
Crackers with sourdough excess
Try making them with sourdough excess, just add the oil, seeds, preferred aromas, and the necessary flour to obtain the right elasticity of the dough.
Or always with natural unfed yeast, try:
