Flaky Crackers
These are hands-down the best crackers I’ve ever had, so it’s a good thing they come together really quickly. The dough here is very soft and smooth, and doesn’t need to rest or anything, so you can go from cravings to crackers in 15 minutes or less. Just be sure to roll the dough extremely thin, and you’ll get crispy, flaky crackers in no time.
Makes enough crackers for a solid happy hour with friends
2 cups AP flour, plus more as needed
1 tsp baking powder
1 tsp salt
1/2 cup water
1/3 cup olive oil, plus more as needed
Flaky sea salt or kosher salt
2 tbsp chopped herbs or 1 tsp ground spices (see note)
Heat your oven to 450 degrees F.
Whisk together the flour, baking powder and salt in a large bowl (If you like, add half of the chopped herbs or ground spices now). Add the water and oil, stirring them into the flour until it forms a soft, shaggy dough. Lightly flour your countertop. Transfer the dough out to your countertop and knead it, folding it over 4 or 5 times to bring the dough together into a smooth ball.
Divide the dough into 4 pieces, and work with 1 piece at a time, keeping the remaining dough covered. Roll the dough into a very thin long oval. I can’t overemphasize how thin the dough should be; you should be able to kind of barely see the counter through it.
Lightly brush the top of the dough with olive oil. Sprinkle with whatever herbs and spices you like, and a little flaky sea salt or kosher salt.
Transfer the dough onto a sheet of parchment paper on a sheet pan. Bake until golden brown, about 5 minutes (it might take a minute or so longer depending on your oven).
Remove the cracker from the oven and repeat with the remaining dough. Let the crackers cool to room temperature and then break them into pieces.