Saturday, September 18

Early Autumn Baking.....crackers

Crunchy Crackers

In a bowl mix:
1 1/2 c white whole wheat flour (you can also substitute semolina flour for half the flour)
1/2 tsp sea salt

In a measuring cup mix:
scant 1/4 c olive oil
scant 1/2 c warm water

-Blend wet ingredients into dry ingredients. Knead for about 5 minutes (dough will be just barely workable...a tiny bit tacky) and form into a ball.
-Divide into 6 equal pieces. Rub each with olive oil, form into a small ball, and allow to rest 40 minutes (covered with clean cloth)

-Preheat oven to 450 degrees
-Roll each dough piece thin (about 1/8 inch ) and cut into desired cracker shapes

-Lay crackers on floured baking can pull the dough out a bit thinner as you transfer them to the pan.

-Poke the crackers with a fork to keep them from puffing up (you could also add toppings here, like parmesan or sesame seeds or cracked pepper)
-Bake for about 10 minutes or so...until golden. (We were able to fit 2 balls-worth of crackers on a baking sheet, so we had to bake in 3 batches.)

-You can enjoy them while they are warm, but they'll be crisper when they are cool. Allow them to cool completely before storing in an airtight container.

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