Seedy Cracker Crisps
This recipe makes homemade cracker crisps.
Makes: 10 servings.
1 cup whole-wheat flour (5 oz)
1 cup all-purpose flour (4 3/4 oz)
1⁄3 cup flax seeds
1⁄3 cup sesame seeds
1 1/2 tsp salt
1 1/2 tsp baking powder
3 TBS olive oil
6 1/2 oz water
Heat the oven to 450 degrees. Whisk together both flours, the seeds, salt and baking powder in a bowl. Add the oil; stir until combined. Stir in the water until the dough just comes together.
Knead dough four or five times on a floured surface. Divide into eight equal pieces; cover with a kitchen towel. Rest, 15 minutes.
For a thin snacking cracker: Roll out one piece of the dough to 1⁄16-inch thick on a lightly floured surface. Place on a parchment-lined baking sheet. If there is room on the pan, repeat with a second piece of dough. Bake on the middle rack, 4 minutes. Flip the cracker(s); bake until golden brown, 2-3 minutes. Place on cooling rack; when cool, break into desired pieces. Repeat with remaining dough.
For a thicker dipping cracker: Roll out the dough as above, but to 1⁄8-inch thick. Bake, 6 minutes. Flip the crackers; bake 4-6 minutes. Cool and break up crackers as before. Repeat with remaining dough.
Note: In “Good Eats 3: The Later Years,” by Alton Brown (Stewart, Tabori & Chang, $37.50), Brown calls for poppy seeds, but we’re subbing with flax seeds, which we like better. The crackers store in an airtight container up to 2 weeks.