1 cup (120 g) fresh-milled flour (hard white or red wheat works best; spelt or einkorn also play nice)
½ cup (60 g) fresh-milled soft wheat or all-purpose (for tenderness, optional but recommended)
1 ½ tsp sea salt (plus a pinch for topping)
2 tsp dried herbs (rosemary, thyme, oregano, basil, dill—or a blend; if using fresh, double the amount and mince finely)
½ tsp garlic powder or onion powder (optional, for depth)
3 Tbsp olive oil (or melted butter, but olive oil gives a crispier snap)
⅓–½ cup (80–120 ml) water (start with less, add until dough just comes together)
Flaky salt for finishing
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or a silicone mat.
Mix dry ingredients: In a bowl, combine flours, salt, herbs, and garlic/onion powder if using.
Add olive oil: Drizzle it in and rub through with your fingers or a fork until it looks like damp sand.
Add water slowly: Start with ⅓ cup, stirring until dough just comes together. Fresh-milled flour varies in thirstiness, so you may need a splash more. Dough should be soft but not sticky.
Rest the dough: Let it sit, covered, for 15–20 minutes. This gives the bran time to hydrate and keeps the crackers from crumbling.
Roll it thin: Divide in half, then roll each piece directly on parchment to about 1/16–⅛ inch thick. The thinner, the crispier.
Score and season: Use a pizza cutter or knife to score into squares or rectangles. Sprinkle lightly with flaky salt, pressing gently so it sticks.
Bake: 15–20 minutes, rotating once, until edges are golden and crackers are crisp. Watch carefully—the difference between “perfect” and “burnt” is about 90 seconds.
Cool and break apart: Let cool fully (they crisp as they cool). Store in an airtight container up to a week.
Variations
Add ½ tsp cracked black pepper or chili flakes for heat.
Mix in 2 Tbsp finely grated Parmesan or pecorino before rolling.
Swap olive oil for sesame oil and top with sesame seeds for a nutty twist.
Want them rustic? Roll thicker, bake longer at 325°F for a harder “rye crispbread” vibe.
