These are a lot easier than I expected! You don’t need any kind of special equipment (other than a rolling pin) and you can top them with your favourite spices. Since these don’t have any yeast they do not rise so do not worry about them being very close together on the baking sheets.
Homemade Parmesan Crackers
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 2 baking sheets full of crackers
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2/3 cup water
- 1/3 cup olive oil
- 1 egg beaten with a splash of water
- 1oz grated parmesan
- sprinkle of oregano
- sprinkle of smoked paprika
- salt and pepper to taste
Preheat oven to 450 F. Place two racks in the lower 1/3 of the oven.
Sift flour baking powder and salt together. Add water and olive oil and stir until well combined. You should be able to form a ball of dough quite easily using your hands. Knead for only a couple minutes until a smooth ball is formed.
Tear off two pieces of parchment paper to line your baking sheets. Divide the dough in two equal pieces and start rolling them out on the parchment paper. Try to roll out the dough to the edges of the parchment paper as best as you can to form a large rectangle (approximately 1/8 inch thick). Transfer the dough that is now rolled out on the parchment to the baking sheets and brush the top with the egg wash (the beaten egg and water mixture). Sprinkle remaining ingredients on top and cut into dough using a sharp knife or a pizza cutter.
Bake in the oven until lightly browned and crispy (approximately 8-10 minutes). These can be stored in an airtight container for up to 5 days.