If we understand the origins of food, how it is made, why we eat, then our relationship with food become a two way street. I water and grow, wash and cut, roast and bake, and food gives back to me, energy and health. In that light, it is satisfying to make a food at home with basic ingredients, to strip it of preservatives, and increase its nutrition levels. Self-reliance factors in, as well. This is why I make crackers.
3 cups all-purpose flour, or a mix of all-purpose and whole grain flours
2 teaspoons sugar
2 teaspoons salt
4 tablespoons extra-virgin olive oil
1 cup water
Optional Toppings: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt
Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
In a medium bowl, whisk together the flour, sugar, and salt.
Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.
Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner, if you can. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
Using a pizza cutter or a sharp knife, cut the dough into individual crackers.
Transfer crackers to baking sheet and prick with fork so they won’t puff up during baking.
Bake for 12-15 minutes, but keep an eye on them.
Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you’re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.
Recipe From The Kitchn