 | | Directions |
- Preheat oven to 450°F.
- In small bowl, mix together all topping ingredients. Set aside along with a small bowl of water and a pastry brush.
- In medium bowl, whisk the 2 types of flour, salt and rosemary. Add olive oil and water.
- Stir together first with a fork, then use hands to collect into a ball. Press into bottom of bowl to collect any flour not incorporated.
- Lightly flour a work surface and divide dough into thirds.
- Wrap 2 balls of dough in plastic wrap and set aside.
- With 3rd ball, roll out on floured surface. Roll into rectangle 7 or 8 inches wide by 14 or 15 inches long and about 1/16 inch thick. This takes a little muscle to get it thinned out to desired length, but worth the effort. As rolling out, turn over once in awhile to be sure surface is floured.
- When rolled out, brush dough with water and then sprinkle with 1/3 of seed mix.
- Using knife or pizza cutter, cut down center of dough lengthwise then cut across to make rectangles approximately 2x4. Don't trim edges, the edges look rustic.
- Transfer crackers to unlined baking sheet. Bake until nicely browned (8-10 min).
- Transfer and cool on wire rack. Repeat with remaining dough. Be sure to clean and reflour work surface with each dough ball.
Note: Store in plastic bag. Crackers will keep for up to a week. Dough can be made and refrigerated for 2 days or frozen up to a month. |
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Container: baking sheet, medium mixing bowl, 2 small bowls
Servings: 12
Serving Size: 3
|  | | Ingredients | | - | | Topping |
| - | | 1 tablespoon sesame seeds |
| - | | 2 teaspoons nigella seeds |
| - | | 1 teaspoon poppy seeds |
| - | | 1 teaspoon salt |
| - | | Dough |
| - | | 1 1/2 cups flour |
| - | | 1/2 cup whole wheat flour |
| - | | 1 teaspoon salt |
| - | | 3 tablespoons olive oil |
| - | | 1/2 cup water |
| - | | 1 tablespoon rosemary - fresh, chopped |
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