1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons olive oil
2/3 cup water
Pre-heat over to 450 degrees.
Combine the flours, baking powder and salt in a bowl. Add the olive oil and water and stir until you have a cohesive ball of dough (you’ll need to use your hands to really get it all together).
Divide dough ball into three. The dough can keep in the refrigerator if you wish to bake off only a third today, then make some more later. Put one ball on a parchment-covered cookie sheet and roll it out very thin. Sprinkle with flavorings (salt, herbs, seeds, parmesan, etc). In class today we used SPIKE natural gourmet seasoning.
Use a pizza cutter to slice the dough into squares or diamonds. The elasticity of the dough will make the crackers shrink slightly and pull away from each other; this makes them easy to bake without sticking together.
Bake for 10-12 minutes, until golden and crisp. They will get a bit crisper as they cool.
Let the crackers cool completely and then store them in an airtight container. If you don’t eat them all up, they’ll last at least a week on the counter.
Each recipe makes between 40-50 crackers, depending on how small you make your cuts.