Making your own crackers is quite simple …Olive oil, water, flour, that is basically it!
The rest is left to your imagination, and combinations you can find in your pantry.
What I like most is the texture and their rustic style roughness.. Still they are so tasty.
Rosemary comes from the garden, while the different peppers spice things up.. You can also use other herbs…and play around…
Coarse sea salt with a touch of sea breeze, simply adds crunch and flavour… Enjoy!
Olive oil and herb crackers
2 cups all-purpose flour, plus extra for dusting
1 teaspoon baking powder
½ cup water
5 tablespoons olive oil, extra for brushing
½ teaspoon salt
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon black pepper, freshly ground
1 tablespoon thyme, rosemary, marjoram mixture, of fine herbs, extra for sprinkling
coarse sea salt, for sprinkling
1. For the dough: In a large bowl, mix together all the ingredients— except for the coarse sea salt—to form a soft dough. You can do this by hand or in a mixer fitted with a dough hook. Work until you get a firm consistency, then cover with plastic wrap and leave to rest in the refrigerator for 1 hour.
2. Preheat the oven to 220℃ (425℉).
3. For the crackers: Turn the dough out onto a clean work surface. Have a bowl of flour for dusting ready on the side. Using a large and sharp knife cut out “walnut size” pieces (roughly 15 g each) from the dough.
4. Using a rolling pin, roll out each piece in an oval shape as thin as possible, dusting with flour.
5. Place the uncooked crackers on a baking sheet lined with parchment paper.
6. Brush them with plenty of olive oil and sprinkle with coarse sea salt and additional mixed herbs, if desired.
7. Bake for about 6 to 8 minutes, until crisp and golden brown.
They can be kept in a sealed container for up to a week