Za'atar Crackers
Crisp crackers that could not be simpler! Cut the crackers in any shape or size you like. If rolled thicker than 1/8-inch, bake longer, until golden. Serve these crackers with hummus, labneh, or any favorite dip.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 50 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups unbleached, all-purpose flour
- 2 teaspoons kosher salt
- 3 tablespoons za'atar (divided)
- 1 tablespoon honey
- 1 cup water (lukewarm)
- 1/4 cup extra virgin olive oil (plus more to coat the dough)
Instructions
- 1
Preheat the oven to 450°F. Line two sheet pans with parchment paper.
- 2
In a medium bowl, sift the flour. Stir in the salt and 1 tablespoon of the za'atar.
- 3
In a large measuring cup, stir to combine the water, honey, and olive oil (these ingredients won't combine per se, we just want to add them together).
- 4
Slowly stir the water-oil mixture into the flour mixture, stirring with a wooden or other sturdy spoon. Once the dough comes together, use your hands to mop up any excess flour in the bowl. Knead the dough until combined, about a minute. The dough will be sticky.
- 5
Divide the dough in half. Roll out one half to 1/8-inch thickness. This is pretty thin! Keep working the dough as you roll to a square or rectangle shape.
- 6
Brush the top of the dough lightly with olive oil. Sprinkle with 1 tablespoon of the za'atar--do this from way high over the dough for evenness.
- 7
Use a pizza cutter or sharp knife to cut the dough into 3"x1" rectangles, or any shape and size you like.
- 8
Transfer the cut dough to one of the sheet pans, about an inch apart. Use a spatula to transfer, with very short lifting motions from the long side of the dough rectangle, to help hold the shape of the cracker.
- 9
Bake for 12 to 15 minutes, or until golden brown in spots on the bottom of the crackers. Cool completely; the crackers will crisp as they cool.
- 10
Repeat with the remaining dough.