I was craving something salty and crunchy and remembered these "crack"ers that I saw on Kath Eats. You can make them whatever flavor you want and they are extremely easy to make. Next time I make them, I'll be sure to have a batch of hummus, guacamole, or salsa ready to go because they are the perfect size and structure for dipping!
You've probably figured out why they're called "crack"ers--they're addictive!
"Crack"ersfrom Kath Eats
(the original recipe has measurements in weight, but my food scale is at school, so I had to convert to volume. I know it's not the same and if you have a scale at home, use it! These are approximate volume conversions)
makes about 50 crackers
96 grams (3/4 cup) whole wheat flour
96 grams (3/4 cup) all purpose flour
96 grams (about 2/5 cup) warm water
38 grams (about 2/3 cup) shredded cheese (I used finely shredded Parmesan)
10 grams (2 1/2 tsp) olive oil
4 g (2/3 tsp) kosher salt
1 g (1/3 tsp) instant yeast
toppings (I used rosemary, sea salt, and Parmesan)
Combine dry ingredients thoroughly in large bowl. Mix in water and olive oil and combine. Dough will be stiff. Be sure all ingredients are worked together.
Cover and let rest for at least 30 minutes and up to 24 hours for more bready flavor. 10 minutes before working with dough, preheat oven to 400 F.
Roll dough (use a bit of flour if you need to) into as thin of a rectangle as you can get it. I rolled it on my Silpat so I could just transfer the Silpat to my baking sheet after rolling. Top them however you want.
Run the rolling pin lightly over the surface to get the toppings into the cracker.
Prick surface with fork to allow steam to escape.
Score crackers with pizza cutter---cut almost all the way through but not quite. Transfer to sprayed baking sheet or just put the Silpat on the baking sheet.
Bake in preheated oven for 23-28 minutes. (If baking on Silpat, it will take a couple of extra minutes)
Don't pull the crackers when they start to get a little light brown. Let them stay (but don't burn them). Test for doneness by pushing on the cracker--it should feel a little dense and have a tiny bit of give.