These gluten free za’atar and olive oil crackers are one of my favorite snacks to make. They come out thin, crispy, and full of that herby, nutty za’atar flavor that goes with just about everything.

The recipe is simple and uses ingredients you can easily find. No complicated steps, no long wait times. Just mix, roll, bake, and enjoy.

They are 100% gluten free, which is great if you have been looking for a homemade cracker that actually tastes like the real deal. No weird texture, no cardboard vibes.

These are perfect for dipping into hummus, labneh, or really any dip you have on hand. They also work great on a snack board if you are having people over.

Once you try making your own crackers at home, you probably won’t want to go back to store-bought ones. Let me show you how easy it is.

Why You’ll Love This Recipe

Shatteringly Crisp Texture – These crackers bake up so thin and crispy that they snap perfectly with every single bite.

Packed with Herby Flavor – Za’atar brings an incredible mix of thyme and sesame that makes these crackers seriously addictive.

No Fancy Equipment Needed – All you need is a bowl and a rolling pin to make these from start to finish.

Ingredients

3/4 cup White Rice Flour
1/2 cup Tapioca Starch
1/4 cup Oat Flour (certified gluten free)
2 tbsp Za’atar Seasoning
3/4 tsp Salt
1/4 cup Extra Virgin Olive Oil
1/4 cup Cold Water
1 tbsp Olive Oil, for brushing
1 tbsp Za’atar Seasoning, for topping
Flaky Sea Salt, for topping

How to Make

Step 1

Preheat your oven to 350F and line two large baking sheets with parchment paper.

Step 2

In a large bowl, whisk together the rice flour, tapioca starch, oat flour, 2 tablespoons za’atar, and salt until combined.

Step 3

Pour in the olive oil and cold water. Stir with a fork until the dough starts to come together, then use your hands to knead it a few times until it forms a smooth, slightly oily ball. The dough should feel pliable and easy to roll.

Step 4

Divide the dough in half. Place one piece between two sheets of parchment paper and roll it out as thin as possible, about 1/16 inch. Repeat with the second piece.

Step 5

Remove the top parchment from each piece. Brush the surfaces lightly with olive oil, then sprinkle evenly with the remaining za’atar and a generous pinch of flaky sea salt. Gently press the toppings in with the rolling pin.

Score the dough into rectangles or rustic irregular shapes.

Step 6

Transfer the parchment sheets onto the baking sheets. Bake for 14 to 18 minutes, rotating pans halfway through, until the crackers are golden and crisp throughout.

Step 7

Cool completely on the pans before breaking apart. These crackers should be thin, shatteringly crisp, and packed with herbaceous za’atar flavor. Serve alongside hummus, labneh, or your favorite dip.

My Tips

Roll the Dough as Thin as You Can

The thickness of the dough is the single biggest factor in whether these crackers turn out right. You want them paper thin – about 1/16 inch. If they’re too thick, they won’t get crispy all the way through and you’ll end up with a chewy, bready texture instead of that satisfying snap.

If the dough keeps springing back while you roll, let it rest for 5 minutes and try again. Rolling between two sheets of parchment paper helps a lot because the dough won’t stick to the rolling pin or your counter.

Hold the rolled dough up to the light – you should almost be able to see through it in spots. That’s how you know it’s thin enough.

Use Cold Water, Not Room Temperature

The recipe calls for cold water and that’s important. Cold water keeps the olive oil from absorbing too fast into the flour, which gives you a dough that’s easier to roll thin without tearing.

If you use warm or room temperature water, the dough can become too soft and sticky. It’ll be harder to work with and your crackers won’t have that clean, crisp texture.

Press the Toppings In Before Baking

After you sprinkle the za’atar and flaky salt on top, take your rolling pin and gently roll over the surface one time with light pressure. This pushes the toppings into the dough so they actually stick.

If you skip this step, most of the za’atar and salt will just fall off once the crackers are baked and cooled. You’ll lose all that flavor and it’ll end up on your baking sheet instead of on the cracker.

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FAQ

Can I substitute the tapioca starch with something else?

Tapioca starch helps give these crackers their light, crisp texture, so it’s doing important work here. Potato starch or arrowroot starch are your best substitutes and can be swapped in at a 1:1 ratio.

Cornstarch can also work in a pinch, though the final cracker may be slightly less crispy. Avoid skipping the starch altogether, because without it the crackers will likely turn out dense and tough.