Crisp Rosemary Flatbread Crackers
These crackers look impressive, they taste great and they couldnt be easier. Bagged and banded with a nice ribbon, they would make an ideal hostess gift to take along to a dinner.
Make ahead: The crackers can be stored in an airtight container for up to 5 days.
1 3/4 cups flour, plus more for the work surface
1 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons coarsely chopped rosemary
1/2 cup water
1/3 cup olive oil, plus more for brushing
Flaked sea salt, such as Maldon
Place a heavy baking sheet on the middle rack of the oven; preheat to 450 degrees.
Lightly flour a work surface.
Stir together the flour, baking powder, salt and 1 tablespoon of the chopped rosemary in a mixing bowl. Make a well in the center, then add the water and oil, gradually stirring them into the flour until a soft, shaggy dough forms. Turn the dough out onto the work surface and knead gently 4 or 5 times to bring the dough together into a soft, smooth ball.
Divide the dough into 6 equal pieces. Work with one piece at a time and keep the remaining pieces covered with plastic wrap. Divide the first piece into 4 equal pieces; roll each one out on a sheet of parchment paper into a long oval shape, roughly 2 inches wide and 9 inches long, or into a circle with a diameter of at least 5 inches. The dough should be very thin. Use the tines of a fork to prick the cracker several times.
Alternatively, and for crisper results, use a pasta machine to roll out each piece of dough until thin, usually the fifth setting on the machine. Transfer to a sheet of parchment paper.
Right before baking, lightly brush the top of each cracker with oil. Scatter a little of the remaining chopped rosemary on top, then a little of the flaked salt, pressing slightly so the flakes adhere.
Slide the parchment onto the preheated baking sheet and bake until pale golden and browned in spots, 4 to 6 minutes. Transfer the crackers to a wire rack to cool.
Repeat to use all of the remaining dough. Makes 24 (2-by-9-inch) oval crackers or 5-inch round crackers.
– Adapted from a recipe in
the July 2008 issue of Gourmet
Flaxseed and Cracked Pepper Crackers
These earthy crackers can hold their own against a zingy tapenade or dip or a sharp cheese. Roll them as thin as you can; the thicker they are, the less crisp theyll be.
Flaxseed meal is widely available at supermarkets and health food stores.
Make ahead: The dough needs to be wrapped and refrigerated for 10 minutes before it is rolled out. The crackers can be stored in an airtight container at room temperature for up to 4 days.
1/2 cup all-purpose flour, plus more as needed
1/4 cup golden flaxseed
1/4 cup ground flaxseed meal
1 cup whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 to 1 teaspoon cracked black pepper
2 tablespoons chilled unsalted butter, cut into cubes
1/2 cup regular or low-fat buttermilk, or more as needed
Place a rack in the center of the oven and preheat to 325 degrees. Line a baking sheet with parchment paper.
Lightly flour a work surface.
Whisk together the flaxseed, flaxseed meal, the whole-wheat flour and 1/2 cup of all-purpose flour, the baking soda, salt and black pepper (to taste) in a mixing bowl. Add the butter and use your fingers to quickly work it into the dry ingredients.
Make a well in the center of the mixture. Add the 1/2 cup of buttermilk and use a fork to bring all of the ingredients together, making sure that every bit of flour is moistened; add buttermilk as needed. The dough should look just slightly dry.
Turn the dough out onto the work surface and knead it about 10 times to bring the dough together. Wrap it in plastic wrap and refrigerate for at least 10 minutes.
When ready to bake, cut the dough in half. Return one half to the refrigerator (wrapped) while you work with the other half.
Place the dough on the work surface and use a floured rolling pin to roll it out to a little over 1/16 -inch thick. Use a 2-inch round cookie cutter to cut out crackers. Alternately, use a pizza cutter to cut 1 1/2 -inch squares, or use the small cutter of your choice. Use the tines of a fork to prick each cracker several times.
Transfer to the prepared baking sheet, spacing them about 1 inch apart; bake for 15 to 18 minutes, until slightly browned around the edges. Cool completely on a wire rack. Repeat to use all of the dough. You may reroll the dough scraps and cut out more crackers; their texture will be a little tougher.
Store in an airtight container at room temperature for up to 4 days. Makes about 60 (2-inch) crackers.
– Adapted from Joy the Baker Cookbook, by Joy Wilson (Hyperion, 2012)
Parchment Flatbread Crackers
These thin, crisp, rustic-looking crackers are only masquerading as a bread product. Theyre essentially made by baking pasta dough; in fact, if you own a pasta machine, you can use it to roll out the dough.
The original recipe called for topping the crackers with coarsely chopped herbs; weve substituted seeds for a more interesting look. But they would welcome a wide variety of additions.
Use a heavy hand with the rolling pin. You want the dough to be so thin that you can make out the grain of your work surface underneath it.
To serve, break the crackers into large pieces, or offer them whole and let your guests do the breaking.
Make ahead: The dough needs to rest for 30 minutes before it can be rolled out. The crackers can be stored in an airtight container at room temperature for up to 3 days.
1 cup semolina flour
1 cup all-purpose flour, plus more as needed
3/4 teaspoon salt
3/4 cup warm water
2 tablespoons extra-virgin olive oil, or as needed
3 tablespoons mixed seeds, such as black and white sesame seed, fennel seed and poppy seed
1 teaspoon kosher or Maldon sea salt
Combine the semolina and all-purpose flours and the salt in a medium bowl; stir until well mixed. Slowly add the water, stirring continuously until thoroughly incorporated. Use your hands to gather the dough and form it into a ball.
Dust a work surface lightly with all-purpose flour.
Transfer the dough to the work surface and knead until it is firm and smooth but not sticky, 2 to 3 minutes. Wrap it in plastic wrap and let rest at room temperature for 30 minutes.
Place an inverted baking sheet or a pizza stone on the middle rack of the oven; preheat to 450 degrees. Line a separate baking sheet with parchment paper.
Divide the dough into 8 equal portions, shape them into balls and wrap them in plastic wrap. Working with 1 piece of dough at a time, use the palm of your hand to flatten the ball into a disk. Re-apply all-purpose flour to the work surface and use it to liberally dust a rolling pin. Roll the dough into as thin a round as possible; it should be a round that is 9 or 10 inches wide. Keep moving and turning the dough as you roll to prevent it from sticking, dusting the rolling pin and work surface with flour as needed.
Carefully transfer the dough round to the parchment-lined baking sheet and smooth it out. Brush sparingly with a little of the oil. Sprinkle some of the seeds and salt over the top, using more than you think youll need because some will fall off. Place a piece of plastic wrap on the cracker and roll over it lightly with the rolling pin to help the toppings adhere. Remove the plastic wrap and use the tines of a fork to prick the dough every couple of inches.
Slide the parchment paper and dough off the baking sheet and onto the preheated baking sheet or pizza stone in the oven. Bake for 4 to 6 minutes, rotating the parchment paper about halfway through baking as needed for even browning around the edges. Keep a close eye on the cracker, as it can burn quickly. Transfer to a wire rack to cool for 5 to 10 minutes. Repeat to use the rest of the dough, seed mixture and oil.
Store in an airtight container at room temperature for up to 1 day. Makes eight (10-inch-wide) crackers.
– Adapted from Pure Vegan, by Joseph Shuldiner (Chronicle Books, 2012)