Herb crackers

Herb crackers

Robin Ratajczak10 comments
  • 3 cups  flour
  • 1 tsp sea salt
  • 1 cup warm water
  • 1/3 cup olive oil, plus extra to lightly coat
  • favorite herbs

 If you’re in a pinch and you don’t want to make the dough from scratch… Here’s a tip! ( use pizza dough) 👍 You can always pick up a pizza dough from your favorite Italian restaurant . Trader Joe’s also sells it. It is very easy to work with and rolls out nice and thin… Makes a great crispy cracker. 

Instructions
  1. In the bowl of an electric mixer (or in a medium mixing bowl, if mixing by hand), combine the flour and salt. Slowly add the water and olive oil and, using a dough hook attachment (or a wooden spoon if using your hands), mix the dough at medium speed for about 5 - 7 minutes. The dough should be tacky. If the dough is too sticky or too dry, add a bit more flour or water, respectively.

  2. When done mixing, shape the dough into a large ball and divide into 6-8 pieces. Roll the pieces into balls, lightly cover with olive oil and place on a clean plate. Cover with a clean dish towel or plastic wrap and let rest at room temperature for 30-45 minutes.
  3. Preheat oven to 390 degrees.

Using a rolling pin, or a pasta machine, flatten one dough ball and roll out as flat and even as possible. Using a knife or pizza cutter, divide the dough evenly into cracker-sized pieces. You can cut the dough into whatever shape you like at this point.

 This is the point where I add my herbs or flowers and sandwich them between two pieces of dough. Flattening it as thin as possible with a roller or with my pasta of machine.

 

Arrange cracker dough pieces on cookie sheets lined with parchment paper... or foil  if it’s all you have! 🤣Poke each cracker with a fork a few times to prevent puffing. Sprinkle some kosher salt or sea salt or any other desired toppings and then place into oven.

  1. Bake for 7-9 minutes, until golden-brown and crispy, but not burnt. Allow to cool before eating.
  2. Repeat the process for the remaining dough. 

 

10 comments

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