The days of dinner parties may seem like a distant memory but that does not mean you won't be hit with a cracker emergency. With some flour and some spices you are 2 hours away from a delicious and simple cracker to fulfill all your dipping needs. These are super customizable and can be made with a variety of flours and spices.
Ingredients:
1 and 1/2 cups AP flour (I have also tried half AP and half whole wheat, or half AP and half buckwheat, both are good options)
3 teaspoons fresh ground spices
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
1/2 cup cold water
Method:
Gather your seeds. I recently bought a jar of fennel seeds and have been using them in everything so I combined about a teaspoon of those with equal parts dried thyme and coriander seeds and a pinch of black peppercorns.
**Some other options include dill seeds, pink peppercorns, mustard seeds. Just go through your spice cabinet. If you are using powdered spices, skip the next two steps and add directly to the dry ingredients.
In a small pan, toast your seeds/ herbs until fragrant but not smoking, about 3 minutes over medium high heat.
In a food processor or nutribullet, grind seeds until they are mostly powdery. They do not need to be completely ground as I find some texture nice in this recipe.
In a separate bowl, combine flour, sugar, salt, olive oil, and your spices. If you did not include black peppercorns in your spices, add some pepper now.
Slowly mix in the water until a dough forms. The dough should be as one but not too sticky. If you pick up the ball with a clean, dry hand, you should be able to put it back down without much residue on your hand.
Turn the dough out onto a lightly floured surface and cut into 4 pieces, let the dough rest for 10-20 minutes.
Roll each piece out as thin as you can, then place on a parchment paper lined baking tray.
Bake at 450 for 4-5 minutes, then flip each piece and cook for another 4-5 minutes. Turn off oven and leave crackers to dry in the cooling oven for 1-2 hours.
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