Crackly Crackers
Adapted from 101 CookbooksMakes roughly a dozen extra large crackers1 cup whole wheat flour2 cups all purpose flour1 teaspoon fine-grain sea salt1 cup warm water1/3 cup extra virgin olive oil Toppings for sprinkling
(ex: salt, pepper, grated cheese, dried herbs, spices, citrus zest, seeds, flavored oils, etc)
Whisk the whole wheat flour, all purpose flour, and salt together in the bowl of anelectric mixer. Add the water and olive oil. Mix the dough with the dough hookattachment at medium speed for 5-7 minutes, or simply mix and knead by hand ona floured surface. The dough should be slightly tacky – add water if the dough is toodry, add flour if the dough is too sticky.Form the dough into a ball and cut it into a dozen equal pieces. Gently rub eachpiece with some olive oil, shape into a ball and set on a plate. Cover the plate withplastic wrap or a clean dishtowel and let the dough rest for 30-60 minutes at roomtemperature.As the dough rests, preheat the oven to 450 degrees F. Add a pizza stone if available.After the dough has rested, flatten a ball of dough into a flat strip. Use a rolling pinor a pasta machine to make the dough as thin as possible. You can use your handsto pull the dough out afterwards, getting it a bit thinner. Cut the dough intowhatever shape you want the crackers to be (I baked mine in large, freeform shapesand broke them into smaller crackers afterward.)Place the dough on a floured baking sheet and poke the crackers all over with afork. Add any toppings (see above for suggestions) and bake in the oven (or on thepizza stone if you have it) until deeply golden brown. The time will vary depending
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