This is part of a series of recipes made with only flour and water.
Store-bought crackers taste like crunchy salt. You can make chewier homemade crackers with two ingredients: flour and water. Optional ingredients include salt and spices and make the crackers less bland.
- 1 cup of flour + 2 tablespoons for rolling out the crackers
- ⅓ cup of water
- optional: ½ teaspoon of salt, black pepper, onion powder, garlic powder
- Preheat the oven to 400 degrees.
- Mix together 1 cup of flour and ⅓ cup of water. Mix until it forms a cohesive dough.
- Put the remaining 2 tablespoons of flour on a flat surface. Roll out the dough into a thin rectangle.
- Cut the dough into crackers about 1-2 inches wide.
- Line a baking sheet with aluminum foil. Place the crackers on the baking sheet.
- Bake for 15-18 minutes until the crackers are lightly browned.
- Serve immediately.
Alternate Cooking Methods
If you scale down the recipe, you can make batches in a toaster oven. You can bake homemade crackers at oven temperatures ranging from 350-450.
At 350 degrees, the crackers will take about 20 minutes. At 450 degrees, the crackers will take about 10 minutes. In general, the longer you bake the crackers, the crunchier they will get.
Step by Step Photos
Before starting on the dough, preheat the oven to 400 degrees.
Add 1 cup of flour and 1/3 cup of water to a large bowl. You should add salt or spices if you want the homemade crackers to be less bland. Using onion powder and garlic powder makes them taste more like store-bought crackers.
With your hands, mix together the dough and try to incorporate all of the flour. The dough will be fairly dry. Letting the dough rest for about half an hour makes the dough smoother, but you can make crackers immediately.
On a flat surface, sprinkle about 2 tablespoons of flour. The additional flour prevents the dough from sticking to the surface. Homemade cracker dough is fairly dry and does not stick easily.
Using a rolling pin or cylindrical object, roll out the dough as thinly as you can. You should continually roll from the center to the sides to make the dough larger.
It's hard to roll out dough neatly. Note that this shape looks like Australia, not a rectangle. If you don't mind abstract shapes, you can cut the crackers now.
For neater crackers, cut and paste sections of the dough to make it more rectangular. Because the dough was rolled out, the crackers will puff up in the oven. If you want to prevent this, you should stab holes with a fork to release steam.
If you want homemade crackers that can last for years, you can use this dough to form hardtack. Hardtack needs to bake for an hour, which makes it a cracker rock.
Cut the crackers into 1-2 inch wide pieces.I used a knife. You can use a pizza cutter if you want to make neater cuts. You want the pieces to be roughly the same size so they cook at the same rate.
Line a baking sheet with aluminum foil. You could probably bake these crackers on an unlined baking sheet because they do not leave much mess.
Bake for 15-18 minutes until the crackers are lightly browned. If you bake at lower temperatures, such as 350 degrees, the crackers may not brown significantly.
Here are the homemade crackers after baking for 8 minutes. The crackers have not browned, and the crackers taste like soft, doughy bread.
Here are the crackers after baking for 15 minutes.The crackers have turned more golden brown. The outside is crisp, but the inside is chewy. If you want crispier crackers, continue baking for another 10 minutes.
Here's a close up picture of the texture. Homemade crackers taste a lot like homemade flour tortillas in a different form and can taste like store-bought crackers depending on the spices used.
Serve immediately. You can store leftovers in an air-tight container at room temperature for 3-5 days, but the crackers will grow more stale and less crispy.