Homemade Crackers

Well, here it is.


I've finally made crackers that I like and that seem pretty easy and fuss-free.


I decided that this was something I needed to do after my friends Melanie and Jesse over at  Crackersblog, told me when I queried, that in fact they hadn't made crackers yet.  From the sound of their blog, they've been darn busy gardening and preserving.


I've tried a good few cracker recipes over the ensuing months.


The first was yeasted and the bloody things were delish in the spots where I rolled them thin enough, but even my beagle Darwin with his jaws capable of bone crushing force had a tough time with the thicker ones.  But, darn it...we ate them.


A few more kinds I made were un-yeasted and they were okay, but just didn't completely do it for me.

After fiddling around with a pretty simple recipe, I came up with the one that follows.


It was a good use for the "Sweet Corn Flour" that I found in a very interesting East Indian grocery store. The flour, from Manitoba, had me baffled. I bought it because I thought I'd like it because I absolutely adore cornmeal everything, but I've never actually found any recipes that call specifically for it. No mind. I put it in my breads and now crackers, and it is a welcome addition.


Homemade Crackers


3 3/4 cups flour (mine was 2 cups whole wheat, 1 3/4 cup sweet corn)
3/4 tsp sea salt
6 Tbsp olive oil
12 Tbsp water
crushed dried rosemary to taste (I think you could also add other seasonings-like caraway seeds, sesame seeds, or wherever your cravings take you.)


Preheat oven to 400 F
Mix together the flours, sea salt, rosemary and water. I just used clean hands, and got right into it. Add water and mix again to form a nice dough. Mine wasn't too sticky, but held together well.


Sprinkle flour on a Silpat or parchment paper. Divide the dough into thirds or half to work with.
Roll out thin...aim for 1/8" thickness.

Transfer to ungreased baking sheet, then cut into squares, but don't slice right through.
If desired sprinkle a bit more salt on the top. 


Bake for 10-15 minutes..just until they are starting to brown.
Pull out the the oven and cool on a rack. Break apart and enjoy!


(ps- they taste super-good with some of the chick peas (made into hummus) I bought at the same East Indian grocery store. That 10 lb bag has served me well!)