Whole Wheat Olive Oil Crackers

Whole Wheat Olive Oil Crackers

Committee meeting working lunch, 11/29/11 – served with roasted garlic bean dip

Adapted from 101 Cookbooks

This recipe is a bit more time-consuming than the others on this blog, since you have to knead the dough, let it rest, and roll out the crackers very thin with a rolling pin. If you want to impress people with something delicious and unexpected, though, homemade crackers are a great way to do it. These crackers last for up to 4 weeks in a sealed bag or container, without any preservatives whatsoever.

  • 1 cup all-purpose flour
  • ½ cup white whole wheat flour (or all-purpose flour)
  • ½ teaspoon salt
  • ½ cup warm water
  • 2 tablespoons plus 2 teaspoons extra virgin olive oil (can substitute regular olive oil, canola oil, or vegetable oil), plus extra for sprinkling

In a bowl, combine the flours and the salt. Add the water and olive oil and mix to form a dough.

Place the dough on a floured counter or cutting board. Knead, folding the dough over on itself and pressing it with the heel of your hand, until the dough is smooth, slightly tacky, and springs back when poked, 7-9 minutes.

Shape the dough into 4 balls. Rub each piece with a little bit of extra olive oil, then cover with a towel or plastic wrap and allow to rest one hour.

Preheat oven to 450 degrees. Dust two baking sheets with flour.

Take one ball of dough and, using a rolling pin on the floured surface, roll the dough as thinly as possible. Using a pizza wheel or a knife, cut into pieces of the shape and size you want for your crackers. Place cut crackers on prepared baking sheet. Repeat with the three remaining balls of dough.

For puffy crackers, put directly into oven. To avoid puffing, poke each cracker a few times with a fork. Bake for 8-12 minutes, until golden brown and crisp.


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