Seasoned Crackers Recipe

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This crispy flatbread features an olive oil and rosemary flavored dough topped with a number of savory seeds that really make this cracker recipe unique. The crackers are an excellent accompaniment to soups and salads, or they can be topped with cheese and served as a tasty hors d’ oeuvre.

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Servings:

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

Container:baking sheet, medium mixing bowl, 2 small bowls

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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