September 2, 2026

Homemade Sesame Crackers with Olive Oil

Name: Sesame Crackers
Prep time: 20 min
Cook time: 28 min
Total time: 1 h 3 min
Yield: About 40 crackers (8 servings of 5)
Cuisine: Mediterranean
Ingredients: 1 cup (125 g) all-purpose flour; 1/4 cup (35 g) sesame seeds, plus 1 tbsp for topping; 1/2 tsp salt; 1/4 tsp baking powder; 3 tbsp olive oil; 1/4 cup (60 ml) water, plus 1 to 2 tsp more if needed; 1/4 tsp flaky salt, for topping

Thin homemade sesame crackers with seeds and flaky salt in a dish

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Homemade sesame crackers need only flour, sesame seeds, olive oil, water, salt and a pinch of baking powder. The dough has no yeast and no rising time: roll it about 1/16 inch thin between parchment, cut it into squares and bake for 12 to 15 minutes at 375°F. The recipe makes about 40 crackers in a little over an hour, at about 130 calories per 5 crackers.

Quick answer

Mix 1 cup flour, 1/4 cup sesame seeds, 1/2 tsp salt and 1/4 tsp baking powder. Rub in 3 tbsp olive oil, add about 1/4 cup water to make a firm dough, roll each half 1/16 inch thin between parchment, cut, prick, brush with water and top with sesame and flaky salt. Bake one sheet at a time at 375°F for 12 to 15 minutes and cool on the pan.

Sesame Crackers

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Prep: 20 minBake: 28 min (2 sheets)Cool: 15 minTotal: 1 hr 3 minYield: About 40 crackers

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Table of Contents

Sesame Crackers Ingredients

1 cup (125 g) all-purpose flour
1/4 cup (35 g) sesame seeds, plus 1 tbsp for topping
1/2 tsp salt
1/4 tsp baking powder
3 tbsp olive oil
1/4 cup (60 ml) water, plus 1 to 2 tsp more if needed
1/4 tsp flaky salt, for topping

How to Make Sesame Crackers

Heat the oven to 375°F (190°C). Whisk the flour, 1/4 cup sesame seeds, salt and baking powder in a bowl.
Add the olive oil and rub it in with your fingers until the mixture looks like damp sand.
Stir in the water a little at a time until a firm, smooth dough forms. Knead it a few times; add another teaspoon of water only if it cracks.
Divide the dough in half. Roll one half between two sheets of parchment to about 1/16 inch thick, roughly a 10 x 12-inch rectangle.
Peel off the top sheet. Cut the dough into about 20 squares with a pizza cutter (no need to separate them) and prick each one twice with a fork.
Brush lightly with water, sprinkle with half the topping sesame seeds and flaky salt and press gently so they stick. Slide the parchment onto a baking sheet.
Bake for 12 to 15 minutes, turning the pan halfway, until golden and firm. Pull any browned edge crackers off early. Repeat with the second half of the dough.
Cool the sesame crackers completely on the pan; they crisp as they cool. Break them apart along the cut lines.

Nutrition Facts

Per serving (5 crackers, 1 of 8) (estimated)

Calories: 130
Total fat: 8 g
Saturated fat: 1 g
Cholesterol: 0 mg
Sodium: 220 mg
Carbohydrates: 13 g
Fiber: 1 g
Sugar: 0 g
Protein: 3 g

Estimated from USDA FoodData Central SR Legacy values for all-purpose flour (FDC 168894), whole dried sesame seeds (FDC 170150, 9 g per tbsp), olive oil, baking powder and salt, including the topping seeds and flaky salt. Flour used for dusting is not included.

Why Thin Dough Makes Crisp Sesame Crackers

Crackers are crisp when almost all the water in the dough bakes out. At 1/16 inch thick, sesame crackers dry through in about 12 minutes; thicker dough browns outside before the middle dries and stays chewy. Rolling between parchment keeps the sheet even without extra flour, and it lets you move the whole sheet to the pan without stretching it.

Pricking with a fork lets steam escape so the crackers bake flat. The small amount of baking powder adds a few tiny bubbles for a lighter snap.

Toasty Flavor from the Seeds

Sesame seeds are about half fat, and they toast inside the dough and on top as the crackers bake, which gives the nutty flavor. Use plain hulled white seeds, or mix in black sesame seeds for a two-tone look. If your seeds smell stale or bitter, buy fresh ones; the oil in them goes rancid over time, so store opened seeds in the fridge.

Sesame Crackers Thickness Guide

Thickness	Bake at 375°F	Texture
1/16 inch (as written)	12–15 min	Crisp, snaps cleanly
1/8 inch	16–20 min	Crunchy, slightly bready center
Uneven	Varies	Edges burn while centers stay soft

How rolling thickness changes the bake time of sesame crackers

Tips for Even Sesame Crackers

Bake one sheet at a time on the middle rack for even color.
Watch the edges. The outer crackers brown first; lift them off and return the rest for a minute or two.
Cool on the pan. They feel slightly soft when hot and firm up as they cool.
Re-crisp if needed. If any stay soft once cool, return them to a 325°F oven for 3 to 5 minutes.

Flavor Variations

Za’atar: add 2 tsp za’atar to the dry ingredients.
Everything seasoning: swap the topping seeds for everything-bagel seasoning.
Black and white: use half black sesame seeds.
Rosemary and sea salt: add 1 tsp finely chopped fresh rosemary to the dough.
Whole wheat: replace up to half the flour with whole wheat flour and add 1 to 2 tsp more water.

What to Serve with Sesame Crackers

They are sturdy enough for thick dips such as hummus, labneh or a white bean dip, and for spreads like soft cheese. Put them out with this veggie platter or alongside a Mediterranean chickpea bowl for crunch.

How to Store Homemade Sesame Crackers

Let the crackers cool completely, then store them in an airtight container at room temperature for up to 1 week; they have no perishable ingredients, but they slowly soften and the sesame oil can taste stale after that. Re-crisp soft ones in a low oven. The unbaked dough, wrapped, keeps in the fridge for up to 2 days.

Sesame Crackers FAQ

Why are my sesame crackers chewy?

They were rolled too thick or pulled out too early. Roll to 1/16 inch and bake until golden all over.

Can I make sesame crackers gluten-free?

Use a 1:1 gluten-free flour blend with xanthan gum and roll between parchment; the dough is more fragile, so keep it slightly thicker and bake 2 to 3 minutes longer.