- 1-1/2 cups Hodgson Mill All Purpose White Flour
- 2 tsp. fresh herbs, such as thyme, cilantro, oregano, etc...
- 1 tsp. black pepper, more or less to your personal taste
- 1 tsp. salt
- 1 tsp. sugar
- 2 Tbsp. olive oil
- 1/2 cup water, cold
Preheat oven to
450°F. Spray two cookie sheets with nonstick cooking spray.
herbs, pepper, salt, sugar and olive oil in food processor until evenly
Add cold water
and pulse just until the dough starts to stick together, approximately 10
seconds. Remove dough and press together
gently with your hands to form a ball.
Cut into four pieces and let dough rest 10 minutes.
countertop and roll one piece of dough out as thin as possible; if dough
doesn’t respond well and shrinks back while rolling allow it to rest a bit
longer. Your goal is to roll the dough
very thin. After rolling to desired
thinness, cut dough with pizza cutter or sharp knife into squares and place on
prepared cookie sheets.
with remaining pieces of dough.
Bake 4-5 minutes,
checking periodically for overbrowning.
Flip crackers to bake other side, bake another 4-5 minutes.
Turn oven off and let crackers remain in oven
1-2 hours to dry and become crispy.
TIP: Dough may be rolled out between 2 pieces of
plastic wrap. After dough is rolled remove top layer of plastic wrap and flip
sheet of dough onto baking sheet using bottom layer of plastic wrap to transfer
dough. Remove plastic wrap and score dough into crackers before baking. Bake as
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