Ultimately yummy thing to do with flour we find at the farmer’s market! You need to use a kitchen weigh scale for this recipe! Because the flower has different characteristics everywhere for every type of flour, and every weather condition, you need to weigh it to have the appropriate proportions. Using a pasta maker roller is also necessary to get the crackers as thin as possible. We have changed this recipe since we found it on the internet, this recipe is what works for us.
Ingredients (makes a lot of crackers)
- 5 oz (142 g) whole-wheat flour
- 4 3/4 oz (135 g) all-purpose flour, plus a little for the surface when shaping dough
- 1/3 cup poppy seeds
- 1/3 cup toasted sesame seeds
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 tablespoons olive oil
- 6 1/2 fl oz (192 ml) water
Stir together flours, seeds, baking powder, and salt in a large bowl.
With your fingers, add the olive oil to the mixture and mix well.
With your fingers, add the water and create a dough. Turn the dough out onto a floured surface and knead 4 or 5 times to create a dough ball. Divide dough into 8 pieces with a pastry cutter, cover and let rest for 20 minutes.
Preheat oven to 450 degrees F. Line baking sheets with parchment paper.
Working with one piece of dough at a time, flatten the piece enough that it will fit in your pasta roller. Pass the dough through the pasta roller on each setting down to level 5.
Carefully place on parchment lined baking sheets. Using a rolling pastry cutter, score the dough into cracker-sized pieces.
Bake at 450 degrees F for 6 minutes. These crackers will continue to brown for about a minute after being removed from the oven.
Transfer to cooling racks and start on next piece of dough.