High-Tech Crackers

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Servings: 13 Difficulty: Advanced
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Crisp, savory whole wheat crackers with a rustic Italian flair
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High-Tech Crackers

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 13 Calories: 655.2

Description

These homemade crackers offer a satisfying crunch and deep, nutty flavor derived from hard whole wheat flour. Unlike store-bought varieties, these are fresh, simple, and customizable. The dough is rolled paper-thin to achieve a delicate snap, then baked at high heat for quick crisping. They pair perfectly with olive oil, hummus, cheese, or as a sturdy base for bruschetta. Ideal for parties, wine nights, or as a healthy snack alternative, these crackers are easy to make with pantry staples and allow for endless topping variations like cumin, sesame seeds, or coarse salt.

Ingredients

Directions

  1. Place the flour and salt in a food processor and process for 10 seconds to mix thoroughly.
  2. With the motor running, add the warm water in a steady stream, then process for 10 seconds longer.
  3. Check the dough consistency: if sticky, add 3-4 tablespoons more flour; if dry, add 2-3 tablespoons more water, processing briefly until a ball forms.
  4. Once a ball forms, process for 1 minute more to knead the dough.
  5. Turn the dough out onto a lightly floured surface and knead by hand for 30 seconds.
  6. Cover with plastic wrap and let rest for 30 minutes.
  7. Preheat the oven to 500 degrees F (260&# 194;°C), and place two racks near the center of the oven.
  8. Divide the dough into 8 equal pieces, keeping unused pieces covered.
  9. On a lightly floured surface, flatten one piece of dough with your palms, then roll it out into a very thin rectangle or round.
  10. Gently lift the dough and place it on a large baking sheet or pizza pan.
  11. Sprinkle with desired optional toppings or leave plain.
  12. Using a knife or pizza cutter, cut the dough into rectangular crackers of varying sizes.
  13. Spray the dough lightly with water and place the baking sheet on the upper oven rack.
  14. Bake for 2.5 to 3 minutes, watching closely as thin patches begin to brown.
  15. Remove the crackers as soon as the thinnest parts brown; check every 30 seconds to prevent burning.
  16. Transfer baked crackers to a large bowl, breaking up any that are stuck together.
  17. Repeat the rolling, cutting, and baking process with the remaining dough pieces.
  18. Allow all crackers to cool completely before storing.

Nutrition Facts

Servings 13

Amount Per Serving
Calories 655.2kcal
% Daily Value *
Total Fat 1.8g3%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 3.6mg1%
Total Carbohydrate 136.8g46%
Dietary Fiber 4.9g20%
Sugars 0.5g
Protein 18.0g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: When completely cool, crackers can be stored in a well-sealed plastic bag or cookie tins for up to a month.

Equipment: You will need a food processor, several 10- by 14-inch baking sheets or pizza pans, a pizza cutter or sharp knife, and a clean spray bottle.

Tips: Variations in size and flavor make the crackers interesting; do not worry if they are not uniform.

Baking Variables: Timing depends on oven heat and dough thickness. It is better to take the crackers out a little early than too late, as they will crisp up further as they cool.

Keywords: crackers, whole wheat, homemade, italian, vegan, snack, crunchy, baking, gluten-free option, party food, appetizer, healthy snack, bruschetta base, simple recipe, rustic, food processor
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