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Try my unleavened bread recipe and you won't need to hunt all over town or mail order from Israel to get company-quality matzo for your Passover seder.

3 Seed Gourmet Crackers

  • Author: Chris Dalziel
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 700gm crackers 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: Traditional


A fast and simple cracker recipe, suited for any time of year.


  • 3 cups of freshly ground, organic, hard winter wheat flour
  • ¼ cup extra flour for working with the dough
  • ¼ cup vital wheat gluten
  • 2 tbsp. sesame seeds
  • 2 tbsp. poppy seeds
  • ½ cup flax seed, freshly ground
  • ½ tsp. Himalayan salt
  • 2 tbsp. coconut oil or virgin olive oil
  • 1 ½ cups plus 2 tbsp. H2O


  • Add 3 cups of flour, vital wheat gluten, sesame seeds, poppy seeds, flax seed, salt, coconut oil, and water to mixing bowl.
  • Mix with a dough hook until dough is smooth and elastic.
  • Cover the mixing bowl and allow to rest for 15 min.
  • Knead dough until smooth, and divide into 16 portions.  Keep covered and work with one portion at a time.
  • Use a pasta machine to roll out your dough. Or, roll by hand if you don’t have a pasta machine. If you have a pasta maker attachment for your mixer, go ahead and use that to roll out the crackers.
  • Meanwhile, set the oven to 450F and get two large baking sheets.
  • Lightly flour the baking sheets.  Each baking sheet will hold 3 portions of dough.
  • Roll the oblong of dough with a rolling pin sideways to stretch it out just a little thinner.
  • You want the dough as thin as possible for crisp, crackers.
  • Take the piece of dough and place it on the baking sheet.
  • If you prefer rectangular crackers, you may cut them with a knife or pair of scissors to size before placing them on the baking sheet.
  • Place as many crackers on the baking sheet as you can without overlapping.
  • Crackers will not expand on the baking sheet.
  • Poke the crackers with a fork in several places (optional).
  • Place the tray with crackers in the oven at 450F for 4 minutes.
  • Turn and bake the other side for 3 additional minutes.
  • Remove from baking sheet to a cooling rack.
  • Cool in a single layer to speed cooling.
  • Only bake a single baking sheet in the oven at a time, unless you have a convention oven.
  • Crackers will blister, and turn golden brown.  Don’t over-brown.
  • Adjust times or temperature as necessary to achieve a crisp, golden cracker.
  • Crackers will be firm when they are done and will finish crisping up on the cooling rack.
  • While the crackers are baking, work with the remaining dough, one portion at a time, in the same manner as above.
  • The yield is 16 crackers.  Once the crackers are cooled, store in a plastic bag or an air tight container, to keep crisp.
  • These do not contain any chemicals or preservatives and will keep fresh at room temperature for 1 week.
  • Re-crisp them in the oven, if they get less crunchy.
  • For longer storage, place in air tight container and store in the freezer.

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