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I always wanted to make crackers, so without further ado.........
The recipe as copied (and edited because I had to fix it) from the web:
1 1/2 cups semolina flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon fine-grain sea salt
1/2 cup warm water
1/3 cup extra virgin olive oil
special equipment: pasta machine (optional)
Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured counter-top. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.
When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
While the dough is resting, preheat your oven to 450° degrees. Insert a pizza stone if you have one.
When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 6 setting on my pasta machine w/o trouble. You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Bake until lightly golden, and let cool before eating - you will get more crackery snap.
"6" on the pasta roller makes them pretty thin, which is exactly the way I like them.
The first batch was rolled out and I used a 2 inch biscuit cutter. Then I brushed lemon infused olive oil on them and gave a light sprinkling of pretzel salt and sesame seeds.
The next batch I used a pastry cutter to make a more rustic square.
The this time I just broke them apart into pieces.
Here are a few topped with smoked cheddar and smoked pepper jack cheese.
And here's a little chicken salad.
To get creative with your crackers you can top them with lots of things before baking: freshly grated cheese, artisan salts, cornmeal, a dusting of your favorite spice blend, seeds, or a wash of your favorite flavored or infused oil. You can simply cut the unbaked cracker dough into various shapes using a pizza cutter.
These were thin and crispy and held up well to dipping in my chicken salad. They would go great with something like artichoke spinach salad.
The recipe as copied (and edited because I had to fix it) from the web:
1 1/2 cups semolina flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon fine-grain sea salt
1/2 cup warm water
1/3 cup extra virgin olive oil
special equipment: pasta machine (optional)
Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured counter-top. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.
When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
While the dough is resting, preheat your oven to 450° degrees. Insert a pizza stone if you have one.
When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 6 setting on my pasta machine w/o trouble. You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Bake until lightly golden, and let cool before eating - you will get more crackery snap.
"6" on the pasta roller makes them pretty thin, which is exactly the way I like them.
The first batch was rolled out and I used a 2 inch biscuit cutter. Then I brushed lemon infused olive oil on them and gave a light sprinkling of pretzel salt and sesame seeds.
The next batch I used a pastry cutter to make a more rustic square.
The this time I just broke them apart into pieces.
Here are a few topped with smoked cheddar and smoked pepper jack cheese.
And here's a little chicken salad.
To get creative with your crackers you can top them with lots of things before baking: freshly grated cheese, artisan salts, cornmeal, a dusting of your favorite spice blend, seeds, or a wash of your favorite flavored or infused oil. You can simply cut the unbaked cracker dough into various shapes using a pizza cutter.
These were thin and crispy and held up well to dipping in my chicken salad. They would go great with something like artichoke spinach salad.
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