I needed crackers to serve along my delicious restaurant style hummus. I contemplated going to Whole Foods and buying that 7 dollar bag of fancy crackers, but really?? I wondered to myself — how difficult is it to just make crackers yourself? Not very hard at all. They’re quick to roll out and bake, they cost next to nothing, they’re infinitely customizable, and they’re as wholesome as the flour you use to make them. So now I make them all the time. Especially because my husband is a cheese and whatever kind of guy. These are healthy, easy and so rewarding to make. On Sunday, I make some crackers and then we’re basically set for a mid day snack: a good piece of cheese, a handful of crackers, a fresh apple, and a nice cold micro brewed beer from Colorado!
I never thought that using baking powder instead of yeast would result in such an amazing, light, lavash-like cracker in a lot less time than lavash would! This recipe is a keeper.
Yield: 25 crackers
250g -or- 2 cups all purpose flour (or half AP and half semolina-or-whole wheat)
1 tsp baking powder
7-9 T water
2 T extra virgin olive oil
Freshly coarse ground pepper
Sea salt to taste
For topping: coarse salt, black pepper, and seeds: poppy, sesame, caraway, celery, flax, pumpkin, whatever you like More olive oil for brushing
- Preheat oven to 350 degrees.
- In a large bowl, or the bowl of a Kitchen Aid add the flour baking powder, water, olive oil, salt and pepper. Knead the dough for 5-6 minutes until it all comes together.
- Make walnut sized balls and roll them out as thinly as you can into long, oval shapes. Alternatively, you could roll half the dough out into a very thin rectangle and just use a knife or pizza cutter to cut into any desired shape you like.
- Place the rolled out crackers on a baking sheet lined with parchment paper, brush with olive oil and sprinkle with pink Himalayan salt (or poppy seeds, sesame seeds, za’atar, etc).
- Bake for 7-10 minutes, or until the crackers are golden brown in color. Keep a close watch!
- Cool completely, they will continue to crisp. Store any leftover crackers in an airtight cracker container. They will keep for about a week or so (if they last that long…)
