You can quite literally put anything savory into this recipe. Try different herb combinations to suit your taste. Add more cayenne if you like spice. Store in airtight container.
Ingredients
- ¾ cups whole wheat flour: 1 piece
- ½ cups all-purpose flour: 1 piece
- wheat germ: 0.33333 cup
- ground flax seed: 0.25 cup
- poppy seeds: 2 Tbsp
- onion flakes: 2 Tbsp (dried)
- parsley flakes: 1 Tbsp
- basil: 1 Tbsp (dried)
- oregano: 1 Tbsp (dried)
- garlic salt: 1 tsp
- baking powder: 1 tsp
- smoked paprika: 0.5 tsp
- cayenne pepper: 0.25 tsp
- ¼ cups water: 1 piece
- extra-virgin olive oil: 0.5 cup
- sesame oil: 3 Tbsp
- kosher salt: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Mix whole wheat and all-purpose flours, wheat germ, flax seed, poppy seeds, onion flakes, parsley flakes, basil, oregano, garlic salt, baking powder, paprika, and cayenne together in a large bowl.
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Combine water, olive oil, and sesame oil in another bowl; add to the dry ingredients and stir until dough is just moistened and easy to handle. Gather into a ball and divide into 4 equal sections.
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Roll 2 sections into thin sheets and place on ungreased cookie sheets. Prick with a fork or dough docker and cut into squares of desired size with a pizza cutter or pastry edger. Sprinkle with kosher salt.
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Bake in the preheated oven until golden brown, 12 to 15 minutes; watch carefully so crackers do not burn. Remove from the oven and transfer to wire racks to cool.
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Repeat steps 4 and 5 with remaining dough.
