freshly baked crackers with hummus

 rustic cut/broken crackers

The crackers were pretty, and tasted great, BUT
they were not crisp.  They were soft and pliable, somewhat like toasted pita bread.

taking a step back, cracker dough ready for the oven

I have since tried two additional cracker recipes.  Neither this recipe nor the two additional cracker recipes yielded crisp crackers in my TN kitchen – humidity 60%+.  I don’t know if the high humidity affects crackers!!??
This is adapted from an Alton Brown recipe; usually I have success with his recipes. 
Mix dry ingredients together  in bowl:
2 1/2 oz whole wheat flour
2 1/4 oz all purpose flour
2 1/2 T poppy seeds
2 1/2 T sesame seeds
3/4 t salt
3/4 t baking powder 
Add
1 1/2 T olive oil
Add 
3 1/4 oz water
Knead slightly to mix well; let rest under kitchen towel 15 minutes.
Preheat oven to 450 degrees.
Roll to 1/8 ” thick for a dipping cracker.
Bake 6 minutes
Flip cracker over and bake an additional 6 minutes.
Remove from oven when crisp and brown around edges.
Cool on wire rack.  
Break into pieces to serve.
(If rolling to 1/16″, baking time is reduces to about 4 minutes on each side.)
hummus variations from this recipe
stir in additional smoked paprika

 stir in 3T pesto

 basic recipe

Comments are closed.