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Position racks in the upper and lower thirds of the oven and preheat to 300ºF.
Stir together the flour, seeds, and salt in a large bowl.
Add the olive oil and water, stir to combine. Let sit 10 minutes, then knead with your hands in the bowl into a smooth ball. Divide in two.
Roll one piece of dough between two pieces of parchment paper into a large, thin sheet that’s about the size of a baking sheet. If the dough cracks or tears, just squish it back together. You can trim away the wonky edges, stick them into the corners, and continue rolling to make a rectangle. Repeat with the other piece of dough.
Brush the dough all over with olive oil and sprinkle with flaky salt.
Bake the crackers until light golden, about 40-50 minutes (check at 15 minutes if using a different flour as some bake much faster than others).
Let the crackers cool, then break them into 2 to 3-inch pieces. If the crackers aren’t crisp enough after cooling, just return them to the oven for another 10 minutes or so.
Store the crackers airtight for up to a week or two… if you can make them last that long!