White Sonora Wheat and Olive Oil Crackers

Recipes / Sonoran Skillet / November 10, 2016

White Sonora Wheat and Olive Oil Crackers
Print Recipe
These crackers are easy to make, and are a great addition to any holiday party platter or as a packaged gift for friends and family. To get creative with your crackers, considering adding a topping before baking: freshly grated cheese, artisan salts, dried herbs, a dusting of your favorite spice blend, seeds, or a brushing of infused oil. You can cut the unbaked cracker dough into shapes or leave it whole.
White Sonora Wheat and Olive Oil Crackers
Print Recipe
These crackers are easy to make, and are a great addition to any holiday party platter or as a packaged gift for friends and family. To get creative with your crackers, considering adding a topping before baking: freshly grated cheese, artisan salts, dried herbs, a dusting of your favorite spice blend, seeds, or a brushing of infused oil. You can cut the unbaked cracker dough into shapes or leave it whole.
Instructions
  1. In a medium bowl, whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment, mix the dough at medium speed for 5-7 minutes. Alternately, mix by hand and knead on a floured counter-top. The dough should be just a bit tacky—not too dry, not too sticky. Depending on the humidity, you may need to add a bit more flour or water.
  2. Shape the dough into a large log and cut into 12 equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30-60 minutes. While the dough is resting, preheat your oven to 450 degrees. 
  3. To shape crackers, flatten one dough ball on a lightly floured surface. Using a rolling pin, shape the dough into a flat oval strip. Gently pull the dough out a bit thinner by hand, the same way you might pull pizza dough. At this point you can cut the dough into whatever shape you like, or just leave it whole.
  4. Transfer rolled crackers to a parchment lined baking sheet. Repeat with remaining dough balls, leaving about a fingers width between each cracker. Poke each cracker with the tines of a fork to prevent puffing and add any toppings you like.
  5. Bake until deeply golden, 12-15 minutes, and let cool completely before eating.
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