- Ready In:
- 1 cup flour
- 1⁄2 teaspoon salt
- 2 tablespoons cold butter, cut into small pieces
- 1⁄2 teaspoon herbes de provence
- 1⁄4 teaspoon coarsely ground pepper
- 1⁄4 cup water, plus more as needed
- Preheat oven to 400 degrees.
- Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.
- Pulse until combined.
- With motor running, pour 1/4 cup water slowly into feed tube.
- Add a bit more if necessary until mixture begins to hold together but is not sticky.
- Process until dough forms ball.
- Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.
- Transfer to ungreased cookie sheet, and prick all over with fork.
- Score lightly with sharp knife if you wish to break into rectangles later on.
- Or leave in free-form shape that you can break into shards.
- Bake 12 to 14 minutes, until lightly browned.
- Cool on rack and store in airtight container.
- Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.
- For garlic crackers, add 1/8 teaspoon granulated garlic.
- Or create your own mixture.
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I made these using gluten free flour and vegan margarine (allergies). They came out pretty good. Of the 2 batches the garlic was better. The thinner ones were better than the thicker ones. But, it was just hard to roll out the dough; it stuck to the roller. Next time I would try using a marble dough roller, and if I had a stone surface to roll out the dough, that would have been helpful, too.1Reply
these were very good. I did not use a food processor, but made them like I would a crust for a pie. They reminded me of those expensive pita chip you buy at the store. I can hardly wait to try different flavors. Thanks so much for posting. I am allergic to alot of preservatives, and am always looking for recipes for snacks that I can have on hand so I too can enjoy snacking without getting hives. Not fun.Reply
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