Crisp Flatbread
Discover the perfect homemade snack with this Crisp Flatbread recipe—a simple yet satisfying way to elevate any meal or gathering. Made with pantry staples like all-purpose flour, olive oil, and a touch of baking powder, these golden, wafer-thin flatbreads bake to perfection in just minutes. Customize your creation with optional sesame seeds or aromatic dried herbs like rosemary or thyme for an extra layer of flavor and texture. Rolled out paper-thin for that irresistible crunch, these crackers are ideal for pairing with creamy dips, cheeses, or soups. With a quick prep time of just 15 minutes and a bake time of 20 minutes, this recipe is a foolproof choice for snack lovers and home bakers alike. Serve fresh or store them for later—these crispy flatbreads stay delicious for days!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 60 milliliters Olive oil
- 120 milliliters Warm water
- 2 tablespoons Sesame seeds (optional)
- 1 teaspoon Dried herbs (optional, e.g., rosemary or thyme)
Instructions
Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper.
In a mixing bowl, combine the all-purpose flour, salt, and baking powder.
Add the olive oil to the dry ingredients and mix until the mixture resembles coarse crumbs.
Gradually add the warm water, mixing with your hands or a wooden spoon, until the dough comes together and forms a smooth, cohesive ball. If the dough feels sticky, add a small amount of flour; if it’s dry, add a few drops of water.
Divide the dough into two portions for easier handling.
On a lightly floured surface, roll out one portion of the dough as thinly as possible (approximately 1-2mm thick). The thinner the dough, the crisper the flatbread will be.
Transfer the rolled-out dough to one of the prepared baking sheets.
Optional: Sprinkle sesame seeds and/or dried herbs on top of the dough, pressing them gently into the surface to help them adhere.
Using a sharp knife or pizza cutter, score the dough into the desired shapes (rectangles, triangles, or squares). Scoring helps make the flatbread easier to break apart after baking.
Repeat the rolling and topping process with the second portion of dough.
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the flatbread turns golden and crisp. Rotate the sheets halfway through for even baking, if necessary.
Remove the flatbread from the oven and let it cool completely on the baking sheets. The flatbread will become even crisper as it cools.
Break the scored flatbread into pieces and serve as desired. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 0.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
