Crackers

[pitmonkey]

I have been experimenting with making crackers. So far this is what I have come up with.

2c all purpose flour
shy 2c oat flour
2 tsp salt
1 tsp baking powder
1c cold water (more or less depending on rolling method)
2-4 Tb olive oil

mix all dry together well
add wet all at once and mix well but don't over mix
let rest until oven hot

set oven to 350* Place a baking stone or a heavy sheet pan in to heat up.


I have rolled out the dough with a rolling pin and with a pasta roller and like using the pasta roller because of the uniform thickness. (If using a rolling pin use less water)
roll out dough thin to fit your stone or pan. With the pasta roller I will put the dough through the roller twice at the widest setting to make it smooth. (fold in half each time) I usually go to the #4 setting

lightly sprinkle salt and pat down to stay put

place in oven for 15 min

remove and cool


The oat flour is rolled oats that I have put in the food processor for a coarse flour

I am trying to figure out how th add spices fresh add to much moister and the dried just don't have enough power.

[Food Lady]

It's less expensive and healthier than store-bought. I like the idea of using olive oil.

[Kittish]

For seasonings, use dried, but use more of them. Give them either a quick pulse in your food processor, or rub a teaspoon or so at a time vigorously between your palms or use a mortar and pestle. This will help release more of the flavor in the herbs. I love using basil and fresh ground pepper.

Try replacing part or all of your all purpose flour with whole wheat. It gives an entirely different flavor and texture. And I love the idea of using oat flour, I'll give that one a try next time I make a batch of cracker.

[Treasure]

also for fresh herbs, you can mix them with your olive oil in the food processor, (like a pesto)

alternatively you can do "herb infused" olive oil - get small (clear glass salt and pepper shaker sized?) bottles, and place your herbs in there - then fill with olive oil - seal (not with the "shaker" lid) and let sit for at least 1 week