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A crisp flat bread.


  • 7 cups w/w flour, freshly ground
  • 1 cup ground flax seed, grind this as you need it
  • 1/4 cup plus 1 tsp. of sugar
  • 2 tsp. salt
  • 1 tbsp yeast
  • 3 cups water
  • 1 tbsp. olive oil


  • Mix flour, flax seed and salt.
  • Set aside.
  • Dissolve yeast in 1 cup of water to which 1 tsp. of sugar has been added.
  • Set aside until yeast mixture is foamy and all yeast is dissolved.
  • Add yeast mixture to flour mixture.
  • Add oil.
  • Mix well adding more flour as necessary to make a firm bread dough.
  • Knead for 5 minutes, until dough is smooth and elastic.
  • Oil the top of the dough, cover and let proof in a warm place until dough doubles in bulk — about 60 minutes.
  • Punch down, knead again briefly and allow to rest for 5 minutes.
  • Divide dough into 36 portions.
  • Roll each portion as thin as possible to make a 4 inch circle.
  • Alternatively, roll between two sheets of parchment paper and score into crackers before baking.
  • Preheat oven to 450F.
  • Preheat cookie sheets before laying out circles of dough.
  • Bake each cookie sheet for 5 minutes.
  • Flip crackers over and bake for an additional 2 minutes.
  • Crackers will puff up like pita bread and become crisp and light.

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