I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Friday, August 19, 2011


3 C hard whole wheat flour
1 tsp salt
1 1/2 C warm water

Optional toppings may include: Parmesan, cayenne, salt, sesame seeds, etc.

Put flour and salt in processor and process for 10 seconds.  Add water in a steady stream and process another 10 seconds.  Dough should form a large ball.  If it's very sticky add 3-4 Tb more flour and process until a ball forms.  If dry and floury, add 2-3 Tb more water and process until a ball forms.

Knead for 30 second, cover with plastic wrap and lest rest 30 minutes.

Oven to 500.

Divide dough into 8 pieces.  Work one at a time, leaving the rest covered.  On a lightly floured surface, roll out dough with hands and then roller to very thin.  Sprinkle toppings as desired.  Slice into crackers and move to a baking sheet.  Spray lightly with water and place in oven.

Work the next piece of dough while watching the batch in the oven.   Check on them at 2-3 minutes.  As soon as thin spots turn brown, remove them from the oven.  Oven removal too early is better than too late.

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