Rustic Water Crackers Recipes

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RUSTIC WATER CRACKERS



RUSTIC WATER CRACKERS image

Categories     Bread     Bake     Vegetarian     Quick & Easy     Low/No Sugar     Vegan

Yield 50 crackers

Number Of Ingredients 4

1 cup all-purpose flour
1/2 teaspoon kosher/sea salt
1 tablespoon vegetable oil
1/4 cup water

Steps:

  • Preheat oven to 400°F. Mix flour and salt in food processor fitted with cutting blade. Turn processor on and add oil in a smooth stream. Once oil is incorporated, add water in a smooth stream. Once water is incorporated, form the dough into a ball. Do NOT knead. On a lightly floured surface, roll as evenly as possible, until the dough is approximately 1/16th of an inch thick. Transfer dough to a lightly floured sheet pan (alternatively: roll dough directly onto lightly floured parchment or silpat, and transfer both onto sheet pan). Bake for approximately 10-15 minutes, until lightly browned, rotating once for evenness. Remove from oven, and transfer to a cooling rack. Once cool, break into pieces as large as you prefer. Store in a plastic bag. Variations: -Use olive oil instead of vegetable oil. -Add 1 tsp pepper (or other spice/herb) for flavored crackers. -Try whole wheat flour instead of all-purpose flour. -Try varying thicknesses of dough. -Use a pasta machine to achieve very uniform thickness of dough.

3-INGREDIENT SEEDED CRACKERS



3-Ingredient Seeded Crackers image

A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers. The fennel seeds on top of them can be swapped out for caraway, sesame, flax, or any other seeds of your choosing.

Provided by Sam Worley

Categories     3-Ingredient Recipes     Seed     Whole Wheat     Bake     Appetizer

Yield Makes about 48 crackers

Number Of Ingredients 5

2 cups whole wheat flour
1 teaspoon kosher salt, plus more
1/3 cup olive oil
1 tablespoon honey
1 tablespoon fennel, sesame, and/or caraway seeds

Steps:

  • Preheat oven to 375°F. Pulse flour and 1 tsp. salt in a food processor to combine. Stir oil, honey, and 2/3 cup water in a liquid measuring cup. With motor running, add oil mixture to dry ingredients and continue to pulse until a ball of dough forms around blade.
  • Turn dough out onto a work surface. Divide in half. Cover one half with a moistened towel, then roll remaining half into a rough 15x10" rectangle. Repeat with second half. Transfer each to a large parchment-lined baking sheet. Using a pizza cutter or sharp paring knife, trim ragged edges. Cut each rectangle into 24 (6x4") pieces.
  • Fill a spray bottle with water and mist top of dough (or use a pastry brush to brush water on dough). Sprinkle with seeds and more salt. With your hands, press down lightly on dough to adhere seeds.
  • Bake crackers, rotating sheets halfway through and checking for doneness frequently toward end of baking time (they can quickly brown), until slightly brown and crunchy, 15-18 minutes. Let cool (they'll crisp up) before serving.

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