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Whole-Wheat Sesame Crackers


  • 4 cups whole-wheat flour
  • 1/2 cup olive oil
  • 1 1/2 cups cool water
  • 2 teaspoons kosher salt (plus more if you’d like to add some to the top of the crackers)
  • 1 teaspoon baking powder
  • 6 tablespoons sesame seeds.


1. Put flour, water, oil, salt and baking powder in food processor. Process for 2-3 minutes, until the mixture forms a ball.

2. Remove from food processor and let dough rest for 30 minutes-2 hours. You’ll want to cover it with a towel to prevent the dough from drying out.

3. Preheat oven to 400 degrees.

4. Divide dough into four equal portions. Lightly flour work surface. Roll out dough thinly and evenly, adding flour if dough is sticky. Flip dough over and continue rolling until the dough is just short of 1/8 inch thick.

5. Sprinkle lightly with sesame seeds and flaky salt. Continue rolling out dough enough to embed the seeds and salt.

6. Cut into 2 inch wide strips. Poke strips evenly several times with a fork.

7. Carefully pick each strip up and lay it down on a cookie sheet. Bake crackers for 15 minutes, or until they are browned and crisp. Though they will continue to crisp as they cool, if they don’t seem crispy enough you can put them in the oven for a few more minutes.

8. Let cool completely and break crackers up into your desired size.

If you’d like to store your homemade crackers, do so in an airtight container at room temperature. They’ll stay crisp for about two weeks. Enjoy!

Recipe adapted from D.I.Y. Delicious by Vanessa Barrington and Sara Remington.

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.


+ add your own
3:21AM PDT on Apr 12, 2013

Thank you :)

1:15PM PDT on Apr 2, 2013

Love crakers,must try this recipe.Thanks for sharing

2:39PM PST on Feb 13, 2013

Thanks, love a gluten free version :-)

8:42AM PST on Feb 13, 2013

thank you!

7:02PM PST on Jan 29, 2013


4:23PM PST on Feb 23, 2012

Thanks for sharing.

12:25PM PST on Feb 7, 2012

Great Recipe - thanks for posting.

5:02PM PST on Feb 5, 2012

sounds great

12:31PM PST on Feb 1, 2012

Thank you for sharing!

Please sign my petition:

6:53AM PST on Feb 1, 2012

i have had these before and they are amazing

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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