Go Back

Quick Flatbread Crackers

Brush the oil on to the flatbreads before you cut them. It is much easier than trying to oil individual pieces.

I have not specified the amount of oil required in this recipe, as the amount required will depend on how large your flatbreads are, and how many you have.

These flatbreads will keep for up to a week in an airtight container, if you don't eat them all first.

Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Author: Tania @ The Cook's Pyjamas


  • 1 packet flatbreads preferably wholemeal
  • Olive oil
  • Salt & pepper


  • Preheat the oven to 180C (160C fan forced).
  • Line a large baking tray (or two trays) with baking paper and set aside.
  • Place the olive oil in a small bowl, and season with salt & pepper.
  • Brush the seasoned oil over each side of a flatbread.
  • Stack the oiled flatbreads on top of each other, and cut into wedges with a sharp knife. You can make the wedges whatever size (i.e. as fat or as skinny) you like.
  • Spread the wedges in a single layer over the lined baking tray(s).
  • Bake for 6 - 8 minutes, or until golden brown.
  • Remove from the oven and allow to cool on a rack.
  • When cool, store in an airtight container.


Watch the crackers towards the end of the cooking time as they burn quite easily. If necessary, remove any that appear to be cooked, and leave the remainder in the oven until they have also browned.