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+ servings
Buckwheat Crackers
Prep Time
5 mins
A nutty homemade cracker that is perfect for cheeseboards!
Servings: 10
Author: Jackie
  • 1 cup buckwheat flour
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/4 cup olive oil
  • 1 cup water ice cold
  • Topping
  • 2 teaspoons olive oil
  • 1/2 teaspoon flaked sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon dried thyme
  1. In a medium bowl, whisk together all the dry ingredients. Pour in the water and olive oil and stir until the flour mixture is wet. Use clean hands to knead dough into a cohesive ball. Wrap ball in plastic wrap and let sit for 30 minutes.
  2. When ready to bake, preheat oven to 425 degrees.
  3. Cut dough in half and cover the reserved half with plastic wrap until you are ready to use.
  4. On a lightly floured surface (or parchment paper) roll dough out to a 1/8-inch thickness.
  5. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon of olive oil. Sprinkle with toppings.
  6. If wanting more uniform crackers, cut into 1-inch squares and place on baking sheet.
  7. Bake crackers for 13-15 minutes, or 9-10 minutes for small squares.
  8. Repeat with remaining dough.
  9. Cool completely before breaking into small pieces.
  10. Store crackers at room temperature in an airtight container for up to 2 days.