Need something to go with that hummus? This is a quick and tasty recipe for making crackers in your own kitchen! Makes about 60 crackers.
1 c. flour (you can use Gluten-free flour, the crackers will be denser but still tasty)
1 tsp. honey
¾ tsp. kosher salt
1 ½ tbsp. olive oil plus 2 tbsp.
for brushing the crackers
⅓ c. water + 1-2 tbsp. (depending on how
the dough is coming together)
1 ½ tbsp. ancient grain + seed mixture (sunflower, chia, millet, etc.)
A finishing salt like Maldon
Preheat the oven to 425º. Line 2 large baking sheets with parchment and set aside.
In the bowl of a stand mixer with the dough hook attachment on, add in the flour, honey, salt, olive oil, seed mixture and water (start with a one-third cup). Does the dough form a sticky dough ball or is it still loose with flour at the bottom? If still loose, add water by a half of a tablespoon at a time until it forms a ball.
Sprinkle the work surface lightly with flour. Shape the dough into a rectangle and using a rolling pin roll out the dough to about an eighth of an inch thick. Using either a pastry cutter or a pizza cutter (A knife works too!), cut the sheet of dough into as many evenly sized crackers as possible (one-by-two inches works nice). There might be some scraps at the end, feel free to re-roll them out and do the same.
Place the cracker shapes onto the lined baking sheets and brush each one with olive oil and then sprinkle with the Maldon salt.
Bake the crackers for nine to 12 minutes until golden brown on the top. Let cool completely on a wire rack. Store in an air tight container for a week.