HOMEMADE CRISPY BLACK PEPPER FLATBREAD CRACKERS

Perfect for snacking during movie marathons or serving with creamy spreads like cheese or tuna pâté. These crispy crackers are peppery, savory, and ideal on any cheese and wine platter.

🥣 Ingredients

125 g all-purpose flour (type BL55/550)
60 g water
1 tbsp extra virgin olive oil (approx. 10 g)
1 tsp freshly cracked black pepper (coarse grind, approx. 2 g)
1 tsp salt (approx. 4 g)

Yield

Serves 2 (about 3 flat sheets)

Instructions

Mix Dough

Combine flour, salt, and freshly cracked black pepper in a bowl.
Make a well in the center and pour in water and olive oil.
Stir briefly with your hand until flour absorbs the liquids.
Knead gently 4-5 times just until dough forms. Avoid over-kneading to keep dough tender and crisp.

Rest Dough

Cover and let rest 15-30 minutes until relaxed and easier to roll.

Shape Crackers

Divide dough into 3 equal portions.
Roll each portion into long, thin sheets.
Use a pasta machine (settings 0–4) or rolling pin to achieve thinness.
Dock the dough surface thoroughly with a fork to prevent bubbles.

Bake

Arrange sheets on parchment-lined baking trays, trimming to fit if necessary. Dough won’t spread, so sheets can be close.
Bake at 150°C (302°F) for 20 minutes until dry but not crisp.
Switch oven to grill (top heat) and grill sheets for 2–2.5 minutes until small brown spots appear. Flip and grill for another 30 seconds. Watch carefully to avoid burning.

Cool and Break

Let crackers cool completely.
Break into desired sizes for serving.

💡 Tips

Avoid overworking dough to maintain crispness.
Docking with a fork helps prevent blistering and uneven cooking.
Use coarse freshly cracked pepper for intense flavor and texture.
Perfect for topping with creamy cheese spreads or serving alongside wine.

📝 Final Thoughts

These peppery flatbread crackers combine delicate crispness with a punch of spice, making them addictive snacks or elegant accompaniments to appetizers.