Crispy, flavorful, and simple to make, these cracker bread recipes are perfect appetizers. The first recipe highlights Mediterranean herbs and whole wheat for a lighter option. The second is a cheddar flatbread cracker with a sweet-spicy topping. Enjoy them plain or topped with spreads — they’re great either way and ideal for any gathering.
Homemade Crackers Bread
Why make cracker bread at home when you can buy many varieties in stores? Because homemade crackers let you control ingredients, adjust flavors and textures, and create fresher, healthier versions. I wanted herb crackers made with whole wheat and a real-cheese cracker that’s crunchy yet tender — both easy to prepare.
The Challenge
I tested several variations until I found two I love: a Mediterranean whole-wheat herb cracker and a Cheddar cheese cracker with a caramelized cayenne-sugar topping. Both are straightforward and versatile — serve them with salads, dips or small bites for entertaining.
These crackers pair especially well with homemade egg salad, curry chicken salad and Melitzanosalata. The recipes here are adapted from a baking challenge and have been simplified for home cooks.
What You Need
Below are the main ingredients for each cracker. Exact amounts appear in the recipe cards further down.
Ingredients — Whole Wheat Mediterranean Herb Crackers
- Whole wheat flour — adds fiber and a nutty flavor.
- All-purpose flour — helps keep the crackers light.
- Olive oil — softens the dough and gives a golden crust.
- Rosemary, oregano, basil, and salt — fresh or dried herbs provide the signature Mediterranean aroma.
Ingredients — Cheddar Cheese Crackers
- Cheddar — grated Cheddar adds rich, melty flavor.
- All-purpose flour — for a tender cracker crumb.
- Olive oil — for texture and flavor.
- Salt, black pepper, oregano — seasoning for the dough.
- Sugar, salt and cayenne pepper — mixed for a topping that caramelizes and adds heat, balancing the Cheddar.
How to Prepare These Easy Flatbread Crackers
Printable recipe cards with exact measurements appear below. The instructions here summarize each recipe so you can see the process at a glance.
Whole Wheat Mediterranean Herb Crackers — Preparation
- Combine flours, herbs, salt, water and olive oil in a large bowl and mix until a cohesive dough forms.
- Knead briefly, shape into a ball, cover and let rest about 30 minutes at room temperature.
- Roll the dough very thin (about 1/8 inch / ¼ cm). Rolling between baking paper prevents sticking and makes it easier to transfer to baking sheets.
- Cut into squares or shapes, place on parchment-lined trays, brush with olive oil, sprinkle sea salt and bake at 430 °F (220 °C) until golden, about 20 minutes. Cool before serving.
Cheddar Cheese Crackers — Preparation
- Mix grated Cheddar with flour, oregano, salt, pepper, olive oil and water to form a dough. Adjust flour or water if the texture is too sticky or dry.
- Wrap and chill the dough for about 2 hours to firm it up for rolling.
- Roll to approximately ¼ inch (½ cm) thickness on a lightly floured surface or between baking paper and cut into squares.
- Arrange on baking paper, brush lightly with oil, then sprinkle the sugar-salt-cayenne mixture as a topping. Bake at 320 °F (160 °C) for about 20 minutes, then cool completely.
Made the recipe? Tag #byandreajanssen on Instagram — I love seeing your photos and sometimes share my favorites. If you enjoyed the recipe, please rate it in the recipe card. Your feedback helps other cooks.
Need more inspiration? Check the recipe cards and the additional recipe suggestions below for more appetizer ideas.
📖 Recipe
Andréa
Ingredients
Mediterranean herb whole-wheat crackers
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2/3 teaspoon salt
- 3/4 cup water (about 100 °F / 37 °C)
- 1/4 cup extra-virgin olive oil
- 1 teaspoon rosemary, finely chopped
- 1 teaspoon oregano, finely chopped
- 1 teaspoon basil, finely chopped
Topping
- Olive oil for brushing
- Coarse sea salt to sprinkle
Instructions
- Mix all ingredients until a cracker dough forms. Knead about 5 minutes. If too dry, add a little water; if too sticky, add a little flour.
- Place dough in a bowl, cover and let rest 30 minutes at room temperature.
- Preheat oven to 430 °F (220 °C).
- Roll dough very thin (⅛ inch / ¼ cm) and cut into equal squares.
- Place on parchment-lined trays, brush with olive oil and sprinkle sea salt.
- Bake 20 minutes or until golden. Cool to room temperature before serving.
Notes
1. Oven: Prefer a conventional oven at 430 °F (220 °C). For convection ovens, reduce about 30 °F / 20 °C.
2. Rolling: Roll the dough between two sheets of baking paper or use a pasta machine for thin, even sheets.
3. Storage: Store crackers in an airtight container for up to five days in a cool, dry place; avoid refrigeration or freezing to prevent sogginess.
4. Nutrition: Nutritional values listed in the recipe card are per cracker.
📖 Recipe
Andréa
Ingredients
Cheddar Bread Cracker
- 8 oz (about 225 g) grated Cheddar
- 2 ¼ cups all-purpose flour
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup extra-virgin olive oil
- 1/2 cup water
Topping
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/8 teaspoon ground cayenne pepper
Instructions
- Mix grated Cheddar with flour, oregano, salt, pepper, olive oil and water to form a dough. Adjust with flour or water as needed.
- Wrap dough in plastic and refrigerate for about 2 hours.
- Preheat oven to 320 °F (160 °C).
- Roll dough to about 1/4 inch (1/2 cm) and cut into squares. Place on parchment-lined trays.
- Combine salt, sugar and cayenne for the topping; brush crackers with oil and sprinkle the topping evenly.
- Bake about 20 minutes until crisp and lightly golden. Cool before serving.
Notes
1. Oven: Use a conventional oven at 320 °F (160 °C). For convection ovens, reduce about 30 °F / 20 °C.
2. Rolling: Roll the dough between two sheets of baking paper for an even thickness and easier handling.
3. Storage: Store crackers in an airtight container for up to five days in a cool, dry place.
4. Nutrition: Nutritional values shown are per cracker.
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