A Rustic Aegean-Inspired Crispy Cracker Recipe

These crackers are inspired by the flavors of the Mediterranean coast—extra-virgin olive oil, herbs, garlic, and sea salt. They’re light, crispy, deeply golden, and perfect with hummus, tzatziki, baba ghanoush, or just enjoyed on their own.

🫒 Ingredients (Makes 40–50 crackers)

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ cup fine semolina flour (adds crunch; optional but recommended)
  • 1 teaspoon baking powder
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary (crushed finely)
  • ¼ teaspoon paprika (optional, for color)

Wet Ingredients

  • ⅓ cup extra-virgin olive oil (Mediterranean quality preferred)
  • ½ cup warm water (not hot)
  • 1 teaspoon honey or sugar (balances flavor)

Optional Flavor Boosters

  • 1 teaspoon garlic powder OR 1 small clove finely grated
  • 2 tablespoons finely grated Parmesan or Pecorino Romano
  • 1 tablespoon finely chopped fresh parsley or basil

For Topping

  • Flaky sea salt
  • Olive oil for brushing
  • Extra herbs (optional)

🌿 Step-by-Step Instructions

1. Prepare the Dough

In a large bowl, whisk together:

  • All flours
  • Baking powder
  • Salt
  • Black pepper
  • All dried herbs
  • Paprika

Mix well so herbs are evenly distributed.

In a separate bowl, combine:

  • Olive oil
  • Warm water
  • Honey or sugar

Slowly pour the wet ingredients into the dry ingredients while mixing with a spoon or your hands.

2. Knead Gently

Turn the dough onto a lightly floured surface and knead for 3–4 minutes until:

  • Smooth
  • Soft but not sticky
  • Elastic

If dough feels dry, add 1 teaspoon of water at a time.
If too sticky, dust lightly with flour.

3. Rest the Dough (Very Important)

Wrap the dough in plastic wrap or cover with a bowl.
Let it rest for 30 minutes at room temperature.

👉 This relaxes the gluten and makes rolling thin easier.

4. Roll Thin for Extra Crispiness

Preheat oven to 190°C / 375°F.

Divide dough into 2 portions.
Roll each portion very thin (almost cracker-thin, about 2 mm).

The thinner the dough, the crispier the crackers.

5. Cut & Dock

  • Cut into rounds, squares, or rustic shapes
  • Use a fork to poke small holes (prevents puffing)

Brush lightly with olive oil and sprinkle with:

  • Flaky sea salt
  • Extra herbs if desired

6. Bake to Golden Perfection

Place crackers on a parchment-lined baking sheet.

Bake for 12–16 minutes, rotating halfway, until:

  • Deep golden brown
  • Crisp at the edges
  • Lightly blistered

For extra crunch, turn off oven and leave crackers inside for 5 minutes with the door slightly open.

🧄 Optional Mediterranean Variations

Greek-Style

  • Add lemon zest
  • Use oregano + thyme only
  • Serve with feta dip

Italian-Style

  • Add sun-dried tomato powder
  • Use basil + rosemary
  • Top with Parmigiano

Levant-Style

  • Add sesame seeds
  • Sprinkle with za’atar
  • Serve with hummus

🫙 Storage Tips

  • Store in an airtight container up to 7 days
  • Re-crisp in oven at 170°C (340°F) for 5 minutes if needed

🥖 Serving Ideas

  • With olive oil & balsamic
  • Cheese boards
  • Mediterranean mezze platters
  • Soups & salads

If you want, I can:

  • Adjust it to gluten-free
  • Make it vegan or dairy-free
  • Turn it into a fried version
  • Write it like a cookbook page