My adventures in flour continue – this time minus the yeast. I decided to give crackers a go because – lets face it – waiting hours for bread dough to proof just doesn’t hit that ‘instant gratification’ spot in baking!
Homemade Dill Crackers
These crackers are adapted from a recipe by my new favorite site – The Kitchn – with the addition of one of my favorite herbs! They’re simple, tasty, adaptable and best: fast.
It takes a village… of homemade Instagramed crackers to make you happy!
Homemade cracker dough rolled out
Go ahead – shmear some cheese on your homemade dill crackers!
Recipe: Dill Crackers
Author: Ahu Shahrabani
Recipe type: Crackers
Cuisine: Easy
Prep time:
Cook time:
Total time:
Super easy homemade crackers - add your favorite herb or spice to make it your own!
Ingredients
- 2 cups of all purpose flour
- 1 cup + 2 tablespoons cool water
- 4 tablespoons extra virgin olive oil
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 tablespoon dried dill
Instructions
- Combine the flour, sugar and salt in a bowl. Add in the olive oil and water and stir until it comes together
- Slap (yes) half of your dough on a floured surface and roll it out to about ⅛ inch thick with a rolling pin. Side note: I recently acquired a rolling pin and it’s really a wondrous invention!
- Brush your dough with a tiny bit of water – just enough to make your toppings stick – not enough to make the dough sticky.
- Sprinkle on sea salt, dill or really any herb or spice you want! The possibilities abound! Using a pizza cutter, cut your dough into crackers about 1.5×2 inches each then prick each cracker with the tines of a fork to keep them from ballooning up (like I will after eating this entire batch of crackers!). ***Note: If you want to get really Martha Stewart on us, use one of those ravioli cutters.
- Bake for 13-15 minutes at 450 F, until they have a nice golden hue.
- Remove from oven and transfer crackers to a cooling rack. Rinse and repeat with the second half of your dough.
- Let cool and enjoy! *** Note: These crackers are best served fresh. If you don’t eat them immediately, store them in an air-tight container and crisp them up in a toaster oven before serving.
These look fantastic. And something tells me they taste better than any of ’em crackers at Whole Foods Market. WELL DONE !!!!
PJJ
thank you!
Please save some for me.
Dill crackers topped with stinky cheese – now that’s a great combination.
unfortunately they’re all gone – but will make more soon!
These look so good – I can imagine they would be perfect on any cheese plate, and just by themselves!
exactly!
Knock knock
Who there?!!
Dill is here!!!!
Dill who?!!!!!!!
Dill-ightful crackers!
These ones look mighty fine with cheese on them!
PJJ
good one!
Ahu jan, You are on the roll, using your rolling pin! :D)))
Nazouk, focaccia bread and dill crackers. I have not baked bread yet. Now you are inspiring me. 🙂
haha – i love it!!! glad to return the ‘inspiration’ favor – hope you try it :))