Corn-Free,
crackers,
Dairy-free,
Festival/Special Occasion Menu,
from scratch,
Party food,
slow food,
snack,
Spring,
whole foods,
Whole grain
Crackers! This is why you want to make your own crackers!
11:26 AM
Simply put: These are the best. Ever. They're more like breadsticks, hot out of the oven and crisp on the outside with a soft center... with TONS of colorful seasoning.
They're perfect for a snack, or for entertaining... liiike with wine out on the deck. And that is exactly what we did with this batch when our neighbors invited us over for an impromptu glass (or 2 or 3) of wine on their deck. They timed it perfectly for when the crackers came out of the oven, and everyone (including the kids) loved them.
My husband got the idea from the book The Bread Bakers Apprentice recipe for "Lavash Crackers" and we modified it according to our own preferences.
They're perfect for a snack, or for entertaining... liiike with wine out on the deck. And that is exactly what we did with this batch when our neighbors invited us over for an impromptu glass (or 2 or 3) of wine on their deck. They timed it perfectly for when the crackers came out of the oven, and everyone (including the kids) loved them.
My husband got the idea from the book The Bread Bakers Apprentice recipe for "Lavash Crackers" and we modified it according to our own preferences.
The Only Seasoned Cracker Recipe You'll Ever Need
1 1/2 cups whole wheat flour
1/2 tsp salt
1/2 tsp instant yeast
1 tbsp honey
1 tbsp olive oil
1/2 cup water (at room temperature)
Semolina flour
Toppings:
Sesame seeds
Kosher Salt
Tumeric
Rosemary
Garlic Powder
Caraway Seeds
In a mixing bowl, stir together flour, salt, yeast, honey, oil, and just enough water (maybe 1/2 cup, maybe not... ) to bring everything together into a ball.
Sprinkle some flour on the counter and transfer the dough. Knead for about 10 minutes, or until the ingredients are evenly distributed. Lightly oil a bowl and transfer the dough, rolling it around to coat with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for about 90 minutes. Because this is a whole grain version of this cracker, the dough will not rise much. If you use AP flour, expect the dough to double in size.
Spread semolina flour over the bottom of the dough, and on a baking sheet. Place the dough on the baking sheet and, with a rolling pin, roll it out until it takes up the entire baking sheet. Let the dough rest 10 minutes. If it shrinks a little, roll it once more until it reaches your desired thickness.
Mist dough with water and add toppings as desired. Cut crackers into long strips, if you like, using a pizza cutter (or a regular sharp knife).
Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top.
Remove from oven, snap them apart and serve.
Enjoy!
