High-Tech Crackers from Recipe Source
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Description: This recipe yields 12 to 13 dozen crackers, made with hard whole wheat flour.
RecipeSource: High-Tech Crackers RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.05 Title: High-Tech Crackers Categories: Appetizers, Breads Yield: 1 Recipe 3 c Hard whole wheat flour; or -more as necessary 1 ts Salt 1 1/2 c Warm water OPTIONAL TOPPINGS Grated Parmesan Cayenne Coarse salt Sesame seeds Cumin seed Place the flour and salt in a food processor and process for 10 seconds to mix thoroughly. With the motor running, add the water in a steady stream, then process for 10 seconds longer. The dough should have formed into one large ball; if not, feel the dough: If it feels very sticky, add 3 to 4 tb more flour and process briefly until a ball forms. If the dough feels dry and floury, start the processor again, add 2 to 3 tb more water, and process until a ball of dough forms. Once you have a ball of dough, process for 1 minute more, no longer. Turn the dough out onto a lightly floured surface and knead for 30 seconds or so. Cover with plastic wrap and let rest for 30 minutes. Preheat the oven to 500~ and place two racks near the center of the oven. Divide the dough into 8 pieces. Work with one piece at a time, leaving the other pieces covered. On a lightly floured surface, with lightly floured hands, flatten a piece of dough with your palms. Then roll it out to a very thin rectangle or round, as even a thinness as possible to ensure even cooking. Gently lift the dough from your rollling surface and place it on a large baking sheet or pizza pan. Sprinkle on one of the optional toppings or leave plain. Using a knife or a pizza cutter, cut through the dough to make rectangular crackers. (Don't worry if they are not all exactly the same size. Variations in size and flavor will make your crackers interesting.) Spray the dough lightly with water and place on the upper oven rack. Begin rolling out the next piece of dough, keeping an eye on the crackers already baking. (Crackers brown from under
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