Faux Wheat Thins
1-3/4 cup whole-wheat flour
1-1/2 cup all purpose flour
1 tablespoon sugar
3 /4 teaspoon salt
1/8 teaspoon turmeric
1/8 teaspoon paprika
1/3 cup vegetable oil
1 cup plus 1-tablespoon water
Kosher or sea salt
Preheat oven to 425-degrees.
In food processor, blend flours, sugar, salt and spices. Whisk oil and water together in separate bowl until emulsified. With processor running, slowly add oil and water to flour mixture until it comes together in smooth ball.
Divide dough in half and roll each piece out on lightly floured surface into rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better. Transfer dough to cookie sheet by draping it over your rolling pin. Do not worry if it gets distorted. Using long, sharp knife, trim dough into neat rectangle and score into 1-1/2 inch squares, being careful not to cut all the way through. Prick each square three times with a fork and sprinkle with kosher or freshly ground sea salt to taste.
Place a cookie sheet in center of preheated oven and bake about eight minutes or until edges have started to brown and blisters are forming on top surface. Remove from oven and loosen crackers with large spatula before flipping whole sheet of crackers over in one piece. It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
Return crackers to oven and bake six to seven minutes more, until edges are well browned. If outer edges brown first, snap them off and return rest of crackers to oven. Although you do not want to burn the crackers, they need to be nicely browned all over to be crisp. Slide sheet of crackers onto rack to cool. When cool, break apart at scored lines. Store in airtight container - a tin works best.
Recipe makes about 200 crackers.
Per 16-cracker serving: 5.9g Total Fat (0.36 saturated).
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1 cup flour
1/2 teaspoon salt
2 tablespoons cold butter cut into small pieces
1/2 teaspoon herbes de Provence
1/4 teaspoon coarsely ground pepper
About 1/4 cup water, plus more as needed
Preheat oven to 400-degrees.
Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade. Pulse until combined. With motor running, pour 1 /4-cup water slowly into feed tube. Add a bit more if necessary until mixture begins to hold together but is not sticky. Process until dough forms ball.
Roll dough out on lightly floured surface until very thin, less than 1 /8 inch if possible. Transfer to ungreased cookie sheet, and prick all over with fork. Score lightly with sharp knife if you wish to break into rectangles later on. Or leave in free form shape that you can break into shards.
Bake 12 to 14 minutes, until lightly browned. Cool on rack and store in airtight container. Recipe makes about 20 (1-1/2-by-2-inch) crackers.
Work small amounts of seeds, herbs or garlic into dough before rolling it out. For garlic crackers, add 1 /8 teaspoon granulated garlic. Or create your own mixture.
Per cracker: 1.2g Total fat (0.65 saturated)
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1 package active dry yeast
2 cups warm water
1 teaspoon sugar
2-1/2 tablespoons olive oil
3-1/4 cup unbleached flour
1-3/4 teaspoon salt
4 tablespoons toasted sesame seeds
3 tablespoons poppy seeds
In small bowl, stir together yeast, water and sugar. Let sit about ten minutes to proof. Add oil.
Combine flour and salt in food processor. With motor running, add yeast mixture through feed tube and process for 20 seconds. Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball. Turn dough out onto work surface and knead for a few minutes until dough is smooth.
Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, one to one and one-half hours.
Preheat oven to 350-degrees.
Combine sesame and poppy seeds in small bowl. Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces. Cover pieces you are not working with plastic wrap.
On floured surface, roll each piece as thin as possible. Lift it up. Flip it over. And roll again until paper-thin. You should have rectangle about 8-by-3-inches. Peel dough off work-top and place on ungreased baking sheet. Prick holes in dough with fork. Brush lightly with water and sprinkle with about 1-tablespoon seeds. Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching. Bake until golden brown, about 20 minutes and cool completely on wire racks. Repeat until all dough is baked. Recipe makes 16 large rectangles.
Per cracker: 2.2g Total fat (0.31 saturated)
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