Crisp Seeded Mega-Crackers
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 10
- 2 tbs olive oil
- 3 cups unbleached all-purpose flour
- 1 1/4 tsp salt
- 1/2 tsp baking powder
- 2/3 cup seeds i used untoasted sesame and poppy
- 1 tsp freshly ground black pepper
- 1 cup cool water
- Carbohydrate 51.8372105833333 g
- Cholesterol 0 mg
- Fat 3.3837435 g
- Fiber 2.01957919871708 g
- Protein 7.02658208333334 g
- Saturated Fat 0.4845465 g
- Serving Size 1 1 Serving (95g)
- Sodium 21.1029 mg
- Sugar 49.8176313846162 g
- Trans Fat 0.2925975 g
- Calories 271 calories
In a medium size bowl, whisk together flour, salt, baking powder, seeds, and pepper. Stir in the olive oil, mixing thoroughly, then add the water, tossing with a fork until the dough becomes cohesive. Turn out the dough onto a lightly floured surface and knead and turn it over a few times to smooth it out. Divide the dough into eight pieces and allow to rest , covered , for 15 minutes. Preheat the oven to 450 deg. If you have a baking stone be sure to use it (that is what I used). Just preheat the stone as well. It will make the crispiest crackers. (If you do not have a baking stone, bake these on a lightly greased or parchment-lined baking sheet set on the middle rack of your oven. Just increase your baking time by a couple more minutes on each side). Roll one or two pieces of dough ( as many as will fit on your baking stone at once) as thin as possible; you'll make make rounds 8 to 9 inches across. Using a peel or giant spatula, transfer the rounds to the stone and bake them for about 4 minutes(mine took about 5-6 min), then flip them over and bake about 2 minutes(mine took an additional 3 min.). Just make sure they are golden brown on both sides. Remove the crackers from the oven as soon as they are brown and transfer to a rack to cool. Store crackers in an airtight container.
