I’m not a crackers person. I’d rather tuck into a crusty chunk of bread. At least that’s what I would have told you before making Homemade Crackers.
Now, I’ll eat my hat, crow and apparently scads of homemade crackers.
We are gearing up for what is the most wonderful weekend for those of us who hold the Christian Faith. The celebration of the empty tomb!!! And so, as I am planning our family meal for Sunday I am going easy on myself in the kitchen these few days before. The key to “taking it easy in the kitchen” is to keep that strategy under wraps. Feed the family delicious, easy food and there won’t be a word of complaint. Who doesn’t love cheese and crackers? Can I get an “amen”? Even before Sunday?
My Littles have a crazy palette. Stinky cheese, garlic, sardines, and now, crackers. I made these and they were devoured within an hour.
Perhaps homemade crackers aren’t so easy after all?
I thought they’d last for a couple of days at least. But I’ve got a house full of hollow third legs and bottomless pits. Sometimes I WISH my kids were “normal”… stingy eaters who pick and scrutinize every morsel. Hardly. We actually had to bust one of them for hiding ANCHOVIES in his attic. What the what?
Way to be covert.
Sniff. Sniff? What the bleep is that smell????
Turns out it was the smell of mendacity and fish juice spilled onto the floors of his hideaway attic closet.
I digress and you’re thinking, “Ang, just give us the recipe before it’s time to put on our Easter bonnets!”
Ok, Ok…. geesh.
Try not to binge. I think gluttony is probably a sin you know. (Speaking of, after you’re done planning your cracker attack check out this gal who totally feels my vibe on the importance of family meal time! Abby Jo at Forgotten Way Farms! Us like-minded gals have to stick together! Plus, she bakes cakes…. and you know how I feel about cakes….)
- 5 cups organic flour ( or Einkorn flour, see notes)
- 1 cup water, 100 degrees, keep more on hand if needed
- ½ cup olive oil, more for brushing and keep on hand if needed
- ½ baking powder
- ½ teaspoon sea salt (more for sprinkling)
- Cracker pepper to taste
- Parmesan/Romano cheese (optional)
- Rosemary (optional)
- Preheat oven to 400 degrees F, place an empty cast iron skillet on the bottom rack and place the baking tray on the rack above to preheat. (Alternatively, instead of the cast iron add a baking dish to the bottom rack with 1.5 -2 inches of water in it.)
- Using a large bowl combine the flour, baking powder, pepper and sea salt.
- In a Pyrex or small bowl combine the oil and water and add to the flour mixture.
- Using a dough hook in your mixer or kneading by hand, knead until the dough comes together. You may find that you need more liquid. Simply add equal parts oil and water and add until you have desired consistency. Just a little at a time so you don't over do it. Continue to knead until smooth.
- Divide dough into quarters (reminds you of homemade pasta, right?) and cover with a tea towel or plastic wrap to prevent it from drying out while you work.
- Cut a sheet of parchment paper to fit your baking sheet and on a cutting board of knife safe surface, using a rolling pin, roll the dough as THIN as you can.
- Mind the center of the dough, it's usually thicker than the edges if you don't pay attention.
- Using a pastry brush, brush the dough with a little olive oil and load them up with your favorite toppings: more cracked pepper, chunky sea salt, Parmesan cheese, dried rosemary etc. Trader Joe's season grider "Everything but the Bagel" would be a great choice as well.
- With a sharp knife or pastry wheel (if you want a decorate edge) make your desired shape. I love rectangles about one inch by three inches.
- Carefully remove the baking sheet from the oven and slide the parchment paper onto the sheet. If you used a baking dish with water, you're all good, if you used the cast iron, grab two ice cubes. Put the baking tray into the oven and toss the ice cubes into the hot cast iron.
- Mind the spritz.
- Quickly close the door.
- Bake for about ten minutes until just golden.
- Return baking sheet to the oven to heat again and repeat this process until all your crackers are made.
- Store in an airtight container for up to three days.
- Note: This recipe was inspired by the Einkorn cracker recipe in the Jovial cookbook. Results are very similar though you would need to play with the olive oil and water ratios. These crackers are excellent with either flour, though of course, Einkorn is much healthier and flavorful.
- Makes a large bowl of crackers. At least 200.
Here are some helpful links for your recipe. When you buy things you would anyways or try something new by shopping Amazon with Parisienne Farmgirl… we make a teeny, teeny tiny commission and we use that to buy flour. Heaven knows we use a LOT of flour. LOL.