We have been going through crackers in my house lately like I aspire to go through carrots. As in, need a snack? Have a cracker (or 50). On my good days, I try to get myself to eat a piece of produce instead. But, then I remind myself, that crackers are totally okay and sometimes our body can’t eat like a stalk of kale. The good news is these crackers are actually sneakily whole wheat, so they’ll fill you up a bit more than the sourdough ones I eat by the handful.
Ingredients:
(Makes ~50 small crackers)
- 1.5 cups white whole wheat flour (I used king Arthur’s) + extra for surfaces
- 1 tsp sugar
- 1 tsp salt
- 2 tbs olive oil
- 1/2 cup water + more (4 tbs more for me)
- Dried rosemary, oregano, and salt for topping
Directions:
- Preheat oven to 450F
- Mix together flour, sugar, and salt in large baking bowl with wooden spoon. Add olive oil and water, and mix until forms one sticky ball in center. You may have to add more water (for me it was 4 extra tbs). I promise, it will come together.
- Flour a large baking sheet or counter. Roll out the dough ball with a baking pin (or wine bottle) dusted with flour till it’s just thinner than you want your cracker.
- Use a knife to cut into small pieces. Top with preferred herbs and salt.
- Transfer pieces onto lightly floured baking sheet and bake for 10-20 minutes. Will greatly depend on how thin your dough is — so keep checking and pull once getting brown around edges! They’ll crisp a bit more as they cool.
- They should keep for a few days, but you can always briefly bake them again to re-crisp if they get stale!
Notes:
When you’re rolling out your dough, make it thinner than you expect. I loved my crackers, but they were a tad thick. Going forward, I’ll roll slightly out of my comfort zone to get more of crisps.
What can I learn while I make this? All about white whole wheat flour! Think of it as the more approachable whole wheat flour: the same health benefits, but with a more “normal taste.” It’s still 100% whole wheat, but it’s just made from a different variety of wheat than the typical whole wheat flour. This is why it has a paler color and milder taste than the mainstream whole wheat, but still nuttier than your all purpose white flour. You can use it interchangeably with whole wheat flour in recipes, or substitute for half of the all purpose flour the recipe calls for. I buy King Arthur’s because I can find it at my local Safeway (HERE it is on Instacart).
Want another recipe from mini Mediterranean week? Try one of these below!
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