These crackers are simple to make and you can add pretty much anything you like. While it calls for semolina flour, I just use a combination of other flours I have kicking around.
Ideas of things to add
- cheese
- cornmeal
- spices
- seeds
I’m not sure where I got this recipe but I think it was from a web search….
Ingredients
- 1.5 Cups Semolina Flour Or try a different flour!
- 1.5 Cups Whole Wheat Flour I use a mix of whole wheat and all purpose
- 1 tsp Salt
- 1/3 Cup Extra Virgin Olive Oil
- 1 Cup Warm water
Servings: +
Instructions
- Mix the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment, mix the dough at medium speed for about 5 - 7 minutes. It is also possible to knead by hand on a floured counter-top. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour), go ahead.
- When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel and let rest at room temperature for 30 - 60 minutes.
- While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.
- When the dough is done resting, flatten one dough ball. Using a rolling pin shape into a flat strip of dough. Pull the dough out a bit thinner by hand. You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Bake until deeply golden, and let cool before eating - you will get more crackery snap.
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