Thyme and Black Pepper Flatbread Crackers

Making your own flatbread crackers is so simple and I love the idea that you can create your own flavor combinations. This recipe is a basic creme fraiche flatbread cracker and I’ve made two variations: thyme and cracked black pepper and simple chives. The two have such great flavor but I think the thyme and black pepper was my favorite. You could use any herb or spice you like such as rosemary or sesame or fennel seeds– the whole point is to get creative and add a homemade touch to your cheese platter!

Preheat the oven to 400 degrees with the rack positioned in the middle. Combine the flour, olive oil, creme fraiche and salt in a food processor. Run the food processor for a minute while adding 2 to 3 tablespoons one tablespoon at a time until the dough is moist. The dough should look like little tiny pebbles. Add the thyme and cracked black pepper (or the chives) and pulse to combine and dump the dough onto a lightly floured surface. Gather the dough and lightly knead into a ball.

Roll the dough out onto parchment paper into about 1/4 inch thickness and cut into 1 inch-wide strips. Using a fork, prick the tops of the crackers. Sprinkle the tops with flake sea salt and extra thyme leaves.

Transfer onto a baking sheet and bake for about 10 minutes until the crackers begin to turn lightly brown. The edges will turn a little darker brown but that’s bound to happen!

Transfer the crackers onto a wire rack and allow to cool entirely.

Serve with a lovely cheese platter and enjoy!

Ingredients:

• 1/4 cup of creme fraiche
• 2 tablespoons of olive oil
• 2-3 tablespoons of water
• 1 cup of all purpose flour, plus more for rolling
• 1/2 teaspoon of sea salt
• 1 tablespoon of thyme leaves
• 1 teaspoon of freshly ground black pepper
• flake sea salt
• 2 tablespoons of finely chopped chives (optional)

Directions:

• Preheat the oven to 400 degrees.
• Combine the flour, olive oil, creme fraiche and salt in a food processor.
• Run the food processor for a minute and add 2 to 3 tablespoons until the dough is moist. The dough should look like little pebbles.
• Add the thyme and cracked black pepper (or the chives) and pulse to combine.
• Pour the dough onto a lightly floured surface and gather the dough and lightly knead into a ball.
• Roll the dough out onto parchment paper into about 1/4 inch thickness and cut into 1 inch-wide strips.
• Using a fork, prick the tops of the crackers.
• Sprinkle the tops with flake sea salt.
• Transfer onto a baking sheet and bake for about 10 minutes until the crackers begin to turn lightly brown.
• Move the crackers onto a wire rack and allow to cool entirely.

(images by HonestlyYUM)