Ingredients
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2
-
1
-
1
-
2 1/2
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Olive Oil Crackers With Sea Salt and Herbs, From the Ottolenghi: The Cookbook As described by Chris Sheuer of Honest Cooking Magazine: Shatteringly crisp, paper thin, fabulously delicious Make your own gourmet sea salt crackers for next to nothing The pictures of these crackers are amazingly rustic and beautiful They are to be rolled very thin in irregular oval shapes Serve along salads or in an appetizer tray , From the Ottolenghi: The Cookbook As described by Chris Sheuer of Honest Cooking Magazine: Shatteringly crisp, paper thin, fabulously delicious Make your own gourmet sea salt crackers for next to nothing The pictures of these crackers are amazingly rustic and beautiful They are to be rolled very thin in irregular oval shapes Serve along salads or in an appetizer tray
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Steps
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1
Done
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In a Large Bowl, or the Bowl of a Stand Mixer, Mix the Flour Baking Powder, Water, Olive Oil, Salt and Pepper. Using the Dough Hook, Mix (or Mix by Hand) the Dough For 5-6 Minutes Until It All Comes Together. Wrap in Plastic Wrap and Leave It to Rest For an Hour in the Refridgerator. |
|
2
Done
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Line 2-3 Trays With Baking Parchment. Preheat the Oven to 425 Degrees. |
|
3
Done
|
Form Walnut-Sized Balls and Roll Them Out as Paper-Thin as You Can Into Long, Oval Shapes. |
|
4
Done
|
Place the Rolled Out Crackers on a Baking Sheet Lined With Parchment Paper, Brush Generously With Olive Oil and Sprinkle Generously With Flaky Sea Salt or Fresh Herbs, Dried Herbs, Poppy Seeds, Sesame Seeds, Zaatar Spices, Etc. |
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5
Done
|
Bake For 5-6 Minutes or Until the Crackers Are Golden Brown in Color (not Deep Gold as These Will Be Burnt). |
|
6
Done
|
Allow to Cool, Then Store in an Airtight Container. (its Important to Keep Them Tightly Sealed. Should the Crackers Become Bit Stale, Pop Them Back in the Oven For About 10 Minutes at 225 Degrees and Theyll Be Good as New.). |
