Crackers!


Not actually dinner, but superfun to make, and so easy!  This is the recipe I used, modified slightly as I did not have any semolina flower.

  • 3 cups whole wheat flour
  • 2 tsp kosher salt
  • 1 cup warm water
  • 1/3 cup olive oil
  • 2 tsp zatar
Whole Wheat Crackers

craaaaaaaaaaaaaackers!

Add dry ingredients to the bowl of stand mixer fitted with dough hook, mix together.  Add water and olive oil, knead w/ mixer for 7 minutes or until smooth.  At this point the recipe says to separate the dough into 12 little balls…I did this, but in retrospect I’m not 100% sure why I did this.  What you want is just enough dough to roll out to cracker-thinness onto your sheet pan.  In my case, this was about 2 little balls of dough, or 1/6th of the total recipe.  Let the dough rest for about an hour at room temperature before you roll it out.  (And if you refrigerate it to roll out, say, tomorrow, let it come back to room temp before you do because it will roll out thinner and your crackers will be crispier.)

Preheat your oven to 400 and roll out the dough directly onto a sheet pan dusted with flour.  Just when you think it’s thin enough, sprinkle with kosher (or coarse sea) salt and roll out eeeeeeeeeven thinner.  Score with a knife to divide into crackers and prick each cracker with a fork a couple of times.  The recipe doesn’t say how long to bake these, but mine took about 7 minutes to get crispy and starting to brown.

In the future, I think more zatar would be in order – it was hard to taste in the finished product here.  Perhaps next time I’ll swap it out completely for a metric ton of black pepper.  Mmmmmmmm….

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