Olive Oil Crackers
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Eighty to 90 crackers
- 1½cups whole-wheat or whole-wheat pastry flour
- ¾cup unbleached flour (or use all whole-wheat flour)
- ¾teaspoon salt
- ¼cup water
- 2large eggs
- ¼cup plus up to 1 tablespoon extra virgin olive oil
- ¼cup grated Parmesan
- 2tablespoons za’atar (see below)
Ingredient Substitution Guide
Nutritional analysis per serving (85 servings)
15 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 375 degrees. Line baking sheets with parchment. Sift together the flours and the salt. Combine the water, eggs and ¼ cup of the olive oil in a measuring cup. Place the flour mixture in the bowl of a food processor fitted with a steel blade, and turn on the processor. Add the liquids with the machine running, and process until the dough comes together. The dough will be soft. If it seems wet, add another tablespoon of flour.
- Step 2
Remove from the food processor, and wrap in plastic. Let rest 15 minutes. Divide into two portions, and roll out each portion into thin sheets. Brush the top of the sheets with the remaining olive oil, and sprinkle with Parmesan and za’atar. Using the rolling pin, gently press the topping into the surface. Cut the dough into squares or rectangles, and transfer to the baking sheets.
- Step 3
Bake 15 minutes until lightly browned and crisp.
Tips
- To make za’atar, mix together ¼ cup finely crumbled dried thyme, 1 tablespoon sesame seeds, 1 teaspoon sumac (available in Middle Eastern markets) and a pinch of salt. Place in a jar, and keep in a cool, dark place. A number of seeds can stand in for the za’atar. I like charnushka, also known as nigella, as well as sesame seeds, cumin seeds, poppy seeds and flax seeds. Try different combinations.
- Advance preparation: These crackers will keep for a week in an airtight container.
Private Notes
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Cooking Notes
Kwp
144g whole wheat flour 90g AP flour 25g parmesan
Austin Val
I've made this twice now - two days in a row! It was a cinch to roll out on silicone baking sheets after resting the dough in the fridge for 15 minutes. On my second batch, I riffed a little by substituting coarse corn meal for 1/4 cup of the white flour and sprinkling the top with black pepper and a bit of cayenne in addition to the Parmesan and za’atar. It was a hit (both times) including on my first attempt for a dinner party (served with roasted red pepper hummus and olive tapenade).
karla
recipe for zaatar included
Randi
Can be made gluten free by substituting a good quality cup-for-cup gluten free flour for the whole wheat flour and a good quality nut meal (a mix of almonds, pecans, walnuts, and coconut) for the 3/4 c. unbleached flour. Mixed as written. Rolled out perfectly. Guests gobbled them up.
Heidi
Delicious, easy, and relatively fast, I will never buy crackers again. The only problem is because they are so tasty, they disappear very quickly. Making them for a dinner party might be tricky because they would be gobbled up before the guests arrive.
Maerdog
The dough puffs up beautifully when baking. I'd suggest rolling the crackers out as thin as possible. The toppings suggestion was good. Unfortunately though, the crackers had a chalky mouthfeel that I wasn't crazy about. I may try adjusting the white to wheat flour ratio next time to tone down the heartiness a bit.
sensorydeb
Be sure to roll these thin enough to be crispy. I did pie dough thickness and it was too thick. Also I would suggest sprinkling a little salt on before before putting them in the oven. Definitely add more za’atar if you like the flavor. All the rolling pin did was pick up lots of the toppings so I just pressed them in.
David Look
From Martha: I think the dough will crack if you use a pasta machine. Give it a try and see. The sheets are not much thinner than a pie crust.
jude
150g wmf 100g AP flour 1 egg X2 tablespoons EVO 100g starter 1tsp salt
Magic Denise
These are super flavorful and I was really surprised how yummy they were. I had everything bagel spice not Za-atar and it was all good. I did the brushing with EVOO and the sprinkle of Parmesan and they are YUMMY.
linda
Have made these several times and we like them a lot. I use roughly half-and-half flour mix. I find it’s easiest to roll, top, and cut the dough all on the same silicone mat, then transfer the mat to the baking sheet. The mat clings to the counter, making it easier to roll the dough really thin. The dough shrinks as it bakes so the individual pieces are well separated by the time they are done. Mine are done after 10 minutes in the oven, top rack.
samantha
Wouldn’t make again. I should have listened to the warnings about a chalky mouthfeel! Not only that, but they were dense like compressed cardboard and hard too, not crisp. Needed more salt too.
Allston
The preparation "Time" indicator in the article should be a bit longer, if resta no baking time is included -- it's more like 30-45' all told,a t least for me, unless a part can be made in advance.
Carol
I found it odd that the time listed is just the baking time. These take around an hour, start to finish.
Aly
Agree with others on the somewhat chalky texture. These are fine — I will eat them! — but I think I’ll seek an eggless recipe next time.
sensorydeb
Be sure to roll these thin enough to be crispy. I did pie dough thickness and it was too thick. Also I would suggest sprinkling a little salt on before before putting them in the oven. Definitely add more za’atar if you like the flavor. All the rolling pin did was pick up lots of the toppings so I just pressed them in.
Lea
Tips: - Turn the oven off and leave them in a few minutes to get extra crunchy! - You can brush with water or olive oil - When brushing them with water, it seems that more water on the surface = air bubbles (we like them, you may not) - Pasta machine works well, I stoped on 3
laura b
The recipe was super easy. However I found them really lacking in salt. They were dry and I was disappointed.
sascha
Loved it, but found it so much better with Parmesan added after the bake instead of melting it.
Joan
I had only partial success. First, they need to be rolled pretty thin to have any kind of snap - certainly thinner than a pie crust. And I needed to increase the baking time to get them browned. I found that I lost too much of the za’atar using olive oil on top and used beaten egg white the second time I baked these, which worked better. I definitely get the chalky mouth feel comment from another baker. So not a huge fan I guess though they sound so good I may keep experimenting!
AlanK
Great recipe, very simple. But difficult to roll out thin (and they don't get crispy of you don't). Next time will cut dough into quarters and roll. Will also add 2x the za'atar!
Randi
Can be made gluten free by substituting a good quality cup-for-cup gluten free flour for the whole wheat flour and a good quality nut meal (a mix of almonds, pecans, walnuts, and coconut) for the 3/4 c. unbleached flour. Mixed as written. Rolled out perfectly. Guests gobbled them up.
Kwp
144g whole wheat flour 90g AP flour 25g parmesan
Sonya
Thank you!!!!!
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