Adapted from a recipe in Fine Cooking (Dec. 2007), these taste like the munchies they bring out with the bread basket at a restaurant. After making these crackers, we bought a pasta maker and then used it to extrude the dough. Much easier to get thin, thin crackers this way.
- 1 tablespoon sesame seeds
- 2 teaspoon poppy seeds
- 2 teaspoon fennel or caraway seeds*
- ¾ teaspoon kosher salt
- 1 ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon table salt
- 3 tablespoons extra-virgin olive oil
- ½ cup cold water
- small bowl with water & pastry brush
Pre-heat oven to 450 degrees
- Make the topping: Mix the seeds in a small bowl and prepare another small bowl with water to paint the crackers. * 1 tsp. fennel seeds and 1 tsp. caraway seeds is nice, but any seed, such as flax seed, for example, could be substituted or mixed in.
- Make the dough: In a large bowl whisk the flowers and the salt. Add the oil and cold water.
- Stir the mixture with a spatula to combine and then use your hands to press the dough together.
- Set the dough on a lightly floured work surface and portion into thirds.
- Allow the dough to rest for about 20 minutes.
- Divide the three pieces in two and form into 6 balls.
- On a floured surface, using a rolling-pin, roll out the first 2 balls into 2 large irregular circles. The edges will be very cracked.
- Transfer to a cookie sheet and brush the dough with water using a pastry brush.
- Sprinkle about 1 teaspoon seeds and also some 1/8 teaspoon Kosher salt onto the circle.
- Bake for about 9-10 minutes until golden brown.
Note: The dough can also be rolled out into a 7”x 14” rectangle and then cut into crackers,