Wheat Crackers

C Hoff

By
@joesmisha

The base of this recipe comes from The Homemade Pantry by Alana Chernila. I no longer buy crackers from the store because they can't measure up to these.

I add Italian seasoning and Parmesan cheese to give them a zip. You can also add some other spices depending on your taste. Experiment, have fun with it!


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Serves:

50-60 crackers

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

1 c
all-purpose flour, plus additional for the counter
1 c
whole wheat or spelt flour
1/2 tsp
baking powder
1/3 c
whole, uncooked millet
1/3 c
ground flax seeds
1/2 tsp
kosher salt, plus additional for sprinkling
5 medium
garlic cloves, minced
1 tsp
dried italian seasoning
2 oz
fresh, grated parmesan cheese
1/2 c
olive oil
2 Tbsp
olive oil
1/2 c
water
freshly ground pepper

Directions Step-By-Step

1
Preheat the oven to 350 degrees. In a medium bowl, combine the two flours, baking powder, millet, flax, salt, garlic, Italian spices and grated Parmesan cheese. Add the 1/2 c plus 2 T. olive oil and combine with a fork. Slowly add 1/2 cup water,mixing with your hands as you go. Knead the dough with your hands in the bowl for two minutes until it is smooth and very workable.
2
Turn out the dough onto a floured surface, press into a flat disc, and roll with a rolling pin until the dough is 1/8 to 1/4 inch thick. Use a shotglass to cut out crackers. Repeat until all dough is used.
3
Transfer the cut dough to ungreased baking sheets and sprinkle each cracker with salt and pepper. Bake for 20-22 minutes, switching the position of the sheets and rotating them midway through, until the crackers are hard to the touch. Cool on a wire rack.

NOTE: If you have a convection oven, you do not need to rotate the baking sheets.
4
Storage: Room temp in a covered container for seven days. Freezer: in a freezer-safe container or bag, three months (recrisp in a 375 degree oven for three minutes).

About this Recipe

Course/Dish: Other Appetizers, Crackers
Main Ingredient: Flour
Regional Style: American