In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers. The fennel seeds on top of them can be swapped out for caraway, sesame, flax, or any other seeds of your choosing.
Recipe information
Total Time
50 minutes
Yield
Makes about 48 crackers
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
Step 2
Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
Step 3
Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
Step 4
Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15–18 minutes. Let cool (they'll crisp up) before serving.
Recipe notes
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