Ingredients:

1 ½ cups all-purpose flour (or whole wheat flour for added fiber)

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon garlic powder

¼ cup finely chopped scallions (green onions)

⅓ cup olive oil

⅓ cup water (plus more as needed)

Optional: sesame seeds or coarse sea salt for topping

Instructions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Mix dry ingredients:

In a large bowl, whisk together the flour, salt, baking powder, oregano, thyme, and garlic powder.

Add scallions:

Stir in the chopped scallions until they’re evenly distributed in the dry mixture.

Add wet ingredients:

Pour in the olive oil and water. Mix with a spoon or your hands until a dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time, until it comes together.

Roll out the dough:

Transfer the dough to a lightly floured surface. Roll it out thin (about 1/8 inch thick or thinner if you like crispier crackers).

Cut and transfer:

Cut the dough into desired shapes using a knife, pizza cutter, or cookie cutters. Transfer the pieces to the prepared baking sheet.

Add toppings (optional):

Lightly brush with olive oil and sprinkle with sesame seeds or coarse salt for extra texture and flavor.

Bake:

Bake for 12–18 minutes, or until golden brown and crisp. Thinner crackers will bake faster—keep an eye on them so they don’t burn.

Cool:

Remove from the oven and let cool completely on a wire rack. They will continue to crisp up as they cool.