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Sesame, Black Pepper and Yogurt Flatbread Crack
Yields 2
Beware. These are extremely addictive. Baking these thin flatbread crackers in an oven that has been turned off prevents burning and produces a nice, evenly coloured flatbread cracker.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 125 grams unbleached bread flour
  2. 25 grams buckwheat flour
  3. 1 teaspoon baking powder (optional)
  4. 1/2 tsp. sea salt
  5. 1 tablespoon freshly ground black pepper
  6. 45 grams toasted sesame seeds
  7. 80 grams plain whole milk yogurt
  8. 1 tablespoon olive oil
  9. 40 grams water
  10. salt and olive oil to finish (optional)
  1. Preheat your oven to 450 F (225C).
  2. Pass the flour and baking powder together through a fine sieve.
  3. Mix all the ingredients in a medium sized bowl and knead on a lightly floured surface for about 5 minutes. Or use your stand mixer.
  4. Divide the dough in 2 equal pieces and roll each one out as thinly as possible between two sheets of parchment paper.
  5. Remove the top sheet of parchment and using a fork, poke holes all over the dough.
  6. If desired, brush the dough with more olive oil and then sprinkle a little more sea salt evenly over the dough
  7. Transfer to 2 cookie sheets.
  8. Place in the oven and immediately turn it off.
  9. Bake in the cooling oven for 10-15 minutes or until the flatbreads have turned golden.
  1. If you own a pasta maker you can use it to roll out the dough. This produces an even and very thin flatbread cracker.
Susan McKenna Grant

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