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So many things these days are DIY (do it yourself) - and that's a good thing. These crackers are one of them. Once you try your homemade ones, you'll never want to buy any from the store again. The ways to garnish them are endless. I'll show you some of my favorite versions here.


1. In bowl, combine flour, baking powder, salt, baking soda, cumin, sugar and paprika and mix all dry ingredients together briefly. Then add water and olive oil and use a food processor fitted with a dough hook to make a smooth dough. Divide the dough into four equal balls and cover them with a kitchen towel to keep them from drying out as you continue to work.

2. Preheat the oven  to 210°C. Prepare the toppings by mixing all the ingredients together in small bowls at a time.

3. Flour your work surface and cut each ball of dough in half and roll out evenly to about 4mm. Place the rolled out dough onto the baking sheets. Using a pastry cutter, cut out crackers of the desired size diagonally and sprinkle the crackers with the toppings.

4. Repeat the process until the baking sheets are full. Place each sheet in the preheated oven for 10 minutes. Then take it out and let the crackers cool on the parchment paper. They will keep in an airtight container for at least a week. Serve them with cheese, cold cuts or your favorite dip.

This recipe was prepared using: a KitchenAid Artisan Stand Mixer with accessory rolling pin and a KitchenAid Twelix Multifunction Oven.


  • For 6-8 people


  • 75 grams of wheat flour

  • 75 grams of rye flour

  • 100 g whole wheat flour

  • 1 teaspoon Baking powder

  • ¾ tsp salt

  • ½ tsp baking soda

  • ½ tsp cumin

  • ½ tsp sugar

  • ¼ tsp paprika powder

  • 125 ml water

  • 75 ml olive oil

  • Garnishes:

  • 1 teaspoon coarse sea salt

  • 1 tsp cumin seeds

  • *

  • 3 tbsp Parmesan cheese, finely grated

  • ½ tsp coarsely ground black pepper

  • 1 tsp rosemary, finely chopped

  • *

  • 1 tbsp poppy seeds

  • 1 tbsp sesame seeds

  • 1 tbsp sunflower seeds

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