Ingredients
Equipment
Method
- In a mixing bowl, whisk together the whole wheat flour and fine sea salt. Add the olive oil, then slowly mix in the water with a fork until a dough starts to form.
- Knead the dough in the bowl for about 1 minute until firm and smooth, adjusting with a little extra water or flour as needed. Cover and rest at room temperature for 15 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll the rested dough between two sheets of parchment paper to about ⅛-inch thickness.
- Score the dough into a tight crosshatch grid (¾-inch squares) using a knife or pizza cutter. Poke a few docking holes into each square with a fork.
- Transfer the dough on its parchment to the baking sheet. Brush lightly with olive oil and sprinkle with flaky sea salt.
- Bake for 18-22 minutes, rotating the pan halfway through, until deeply golden and firm to the touch.
- Cool on the pan for at least 10 minutes, then snap apart along the scored lines.
Video
Notes
Store cooled crackers in an airtight container at room temperature for up to a week; if they soften, re-crisp them in a 300°F oven for 4-5 minutes. This dough doesn't freeze well raw, but baked crackers freeze fine for up to 2 months in a freezer-safe bag. For a seasoned twist, see the Rosemary & Cracked Pepper or Everything-Style variations above. This recipe is not gluten-free as written, since it relies on whole wheat flour for structure and flavor.